Ingredients
- 11/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 cup heavy cream
- 1/2 cup pistachio paste (or finely ground pistachios)
- 1 teaspoon vanilla extract
- Pinch of salt
- A few drops green food coloring
- 2 tablespoons powdered sugar
- Chopped pistachios for garnish
Directions
Preheat oven to 325°F (160°C).
Grease a 9-inch springform pan.
Combine graham crumbs, sugar, and melted butter; press firmly into the bottom of the prepared pan to form the crust.
Bake the crust for 10 minutes, then remove from the oven and let cool.
Beat the cream cheese in a large bowl until smooth.
Add sugar and mix until the mixture is light and fluffy.
Add eggs one at a time, mixing gently after each addition.
Stir in the sour cream, heavy cream, pistachio paste, vanilla extract, and salt.
Add food coloring, if using, and mix until just combined.
Pour the batter evenly over the cooled crust.
Place the springform pan in a water bath.
Bake for 55–65 minutes, or until the center is set but still slightly jiggly.
Cool the cheesecake completely on a wire rack, then refrigerate for at least 4 hours or preferably overnight.
Whip the heavy cream with powdered sugar until soft peaks form.
Spread the whipped cream over the chilled cheesecake and garnish with chopped pistachios.
Frequently Asked Questions
How can I prevent my pistachio cheesecake from cracking during baking?
To prevent cracking, ensure your cream cheese and eggs are fully softened to room temperature before mixing, as this prevents overbeating. Also, while the recipe doesn't specify a water bath, using one at 325°F (160°C) helps maintain even moisture during the 1 hour 10 minute bake time. Allow the cheesecake to cool slowly in the oven with the door ajar before fully removing it.
What is the best way to store leftover pistachio cheesecake?
Once fully chilled, properly stored pistachio cheesecake will last well in the refrigerator for up to 5 days. Cover the cooled cheesecake tightly with plastic wrap or place it in an airtight container to prevent it from absorbing odors and drying out. For longer storage, you can freeze slices tightly wrapped in plastic and foil.
Can I substitute the heavy cream in this recipe?
This recipe calls for 1 cup of heavy cream to achieve the rich texture characteristic of a classic cheesecake. While you could technically use an equal amount of half-and-half, it will result in a slightly less dense and creamy final product. Avoid using milk as it lacks the necessary fat content for the best results.
