Pistachio Cheesecake Recipe

Rich and velvety, this New York style cheesecake is intensely fragrant. The pistachios in the paste have been roasted for a deep and concentrated flavour.

This cheesecake is sophisticated comfort food and, as long as you make sure all the ingredients are at room temperature before you begin, is a cinch to make. Whether you prefer yours smooth and creamy, or stick-to-the-roof-of-your-mouth firm, is all in the cooling; just follow the directions below according to your personal taste.

This cheesecake freezes beautifully, so is perfect for a celebration whatever the party numbers. 

Pistachio Cheesecake

Ingredients for the base Serves: 8

  • 150g dark chocolate digestive biscuits
  • A generous pinch of salt
  • 60g unsalted butter, melted, plus extra for greasing

Ingredients for the filling (make sure all ingredients are at room temperature)

Ingredients for the topping

  • 135ml soured cream
  • 1 tbsp. caster sugar
  • 2 tsp. lemon juice


  1. Preheat the oven to 180°C (160°C fan) and base line an 18cm/ 7-inch springform cake tin with baking parchment.
  2. Blitz the digestives and a pinch of salt in a food processor to a fine rubble; this can also be done by sealing the biscuits in a zip lock bag and bashing them with a rolling pin. Add the melted butter and blitz again. Press the biscuit rubble firmly into the bottom of the tin and bake for 10 minutes. Leave to cool on a wire rack.
  3. Once cool, paint the inside of the tin liberally with more melted butter and place the tin on a baking tray.
  4. Increase the oven temperature to 220°C (200°C fan).
  5. Beat the Philadelphia until creamy, before gradually adding the sugar and salt. Add the pistachio paste and vanilla, before whisking in the eggs, one at a time.
  6. Finally, whisk in the soured cream and pour the mixture over the biscuit base. Bake for 10 minutes.
  7. Reduce the oven temperature to 110°C (90°C).
  8. Bake for a further 20-25 minutes, or until, if you gently shake the tin, there is a slight wobble in the middle. Turn off the oven and leave the cheesecake to cool in the oven for 2 hours with the oven door half open for a creamy texture, or keep it closed if you like a drier, firmer cheesecake.
  9. To make the topping, combine the soured cream, lemon juice and sugar together. Spoon it over the top of the cheesecake, and tease it right to the edges. Cover loosely with foil (without touching the top) and pop it in the fridge to set for 8 hours, or overnight.
  10. Place the tin on top of an upturned bowl and gently pull the sides of the tin down to release it, before prising the tin base off the cheesecake with a palette knife, while sliding it onto a plate to serve.
© Speciality Cooking Supplies Limited 2022


  • Hi Mirain, we haven’t tried that but we think it would work! Let us know how you get on if you try it. Thanks, Helena

    Helena on

  • Just wondering if I could use double cream instead of soured cream?

    Mirain James on

  • Really not sure what I’ve done wrong as I’ve followed every step (I’m pretty sure!) but the cheesecake is still cooking an hour later! I have an oven thermometer separate to the oven so I know the temperature is correct and all the ingredients are as above. The cheesecake has also risen a lot in the oven, it’s currently at the top of the tin and still wobbly inside! I’m not sure what’s going to happen when I switch the oven off! Any help or tips of what I may have done wrong appreciated, thanks so much

    Jaymi on

  • Pistachio cheesecake is just gorgeous. Cannot praise it enough and would urge anyone to try it. Thank you so much for sharing your recipe

    Pamela Dunham on

  • Hi Ana, the soft cheese fat content is important for making sure the cheesecake sets, so there would be a risk it collapses if you use mascarpone instead. But we would be really keen to know if it does work, please do let us know.
    And McVites make dark chocolate digestives, you can buy them form Ocado if you can’t find them in any supermarkets. Thanks!

    Holly at Sous Chef on

  • Where can I find dark chocolate digestive? I looked in absolutely everywhere and can’t find it?

    Ana on

  • Can I use mascarpone instead?

    Ana on

  • Love this exotic sounding recipe and going to try it shortly.. you certainly are a talent and wish you all the best. Well done!

    Susan Shertser on

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