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. 

Please be aware feedback for this cake is mixed. Some customers love it, and others have found it does not work (see comments below). A recent customer shared "I follow it exactly - you have to be very strict with the temps. It's famous in my family and there would be a riot without it." If you do decide to make it, please use an oven thermometer to check that your oven is precise. Many ovens have a leeway of plus or minus 15% - which is huge!


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

Method

  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 2024



13 comments

  • I have used this recipe three times now and I always find that I need to cook it longer than the recipe advises. I cook it in a fan oven at 90 degrees for 40 minutes rather than the 25-30 recommended and leave it approximately two and a half hours with the oven door half open once the oven is turned off. This does give me the creamy texture I’m looking for but each time it has been to a grester or lesser extent. I also find that I sometimes have a little more mixture than I need. I can only think that the ingredients are slightly cooler or warmer and perhaps the ‘large’ eggs are sometimes a bit larger or my ‘tablespoons’ are slightly more or less generous. Despite all the variations everyone has loved eating the results even if it isn’t quite perfect and I will continue to make it.

    Geraldine Clark on

  • I truly wanted this to work. Unfortunately a very badly written recipe. The cake looks nothing like pictured in this recipe. Food writers need to be slightly more responsible.

    Sal on

  • Hi – just made this recipe for a dinner party and baffled why it took more than an hour to cook in my – temperature correct – oven. It was in for more like 70 minutes in total. After the two hour in oven cool down I too am sad to see a lightening bolt split in the middle. Think I may just top with pistachios as topping will make it look completely disastrous.
    Suggestions welcome!
    Thank you

    Betty Smith on

  • I agree with Jaymi. My cheesecake took over a hour to set with a slight wobble . Plus I had to turn the temperature up to get it to that stage. When it cooled there was a deep split across the cheesecake. Any help please.

    Maddy on

  • Hi
    I followed the recipe to the letter for the cheesecake , I like a firmer cheesecake, however it wasn’t dry at all really and much softer in the centre ! I can’t understand where I may have gone wrong , did everything recipe said.
    It was still very yummy

    Mandy Strevens on

  • 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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