Pistachio Cheesecake

Recipe: Pistachio Cheesecake Recipe »

This pistachio cheesecake recipe is simple, straightforward but utterly delicious. With a vanilla baked cheesecake topped with a blanket of pistachio cream on top this and crunchy pistachios this deliciously creamy cheesecake will wow everyone! I'll also show you how to make this in the Thermomix too. This is a pushy recipe Dear Reader.

What pairs well with pistachio cheesecake? Dessert wines pair well with this. Or if you're looking for non alcoholic drinks try hot chocolate made with milk, dark or white chocolate. A strong coffee like Turkish or Greek coffee also works to offset the sweet creaminess of this cheesecake.

Which pistachio cream or paste do I use? I use this Pisti pistachio cream. Make sure to use a sweet one and not a pistachio pesto.

What other desserts can I make with pistachio cream? Try this pistachio cookie or Pistachio Strawberry Cups if you're after something simple. If you want to make your own Dubai pistachio chocolate bar I've shared a recipe for it here. I also love this pistachio tiramisu recipe a lot and it's a real crowd pleaser. If you want to make something with actual pistachios this pistachio lemon syrup cake is really quite special and keeps for up to a week! Or if you want to make a really simple cheesecake, try this Basque cheesecake or this cheesecake version with Vietnamese coffee because there's nmo need to make a crust.

What is the secret to a good cheesecake? The secret to a fantastic cheesecake is to not use cold ingredients. It's important to have the cream cheese at the right temperature so that it is very soft and can be whipped until silky smooth so there are no lumps at all. Also do not overbeat the eggs in a cheesecake as this (and other factors that I explain) will cause a cheesecake to crack.

What are the ingredients in this pistachio cheesecake?

Pistachio Cream - I use a brand called Pisti as it is easy to get and tastes smooth and delicious and comes in 600g/1.3lb jars.

Pistachios - I splurged on pistachios that were already peeled and lightly roasted but you can just use any roasted pistachios. Middle Eastern grocery stores usually have good peeled pistachios.

Brick cream cheese - For a 20cm/8inch cheesecake I use 3x250g/8.8ozs of brick cream cheese so a total of 750g/1.6lbs

Sugar - 1 cup caster or superfine sugar

Sour cream - 350g or 12.3ozs (only use full fat sour cream)

Cream - You only need 40ml/1.4flozs of cream. I use pure or thickened cream. Double cream is also fine but you don't want to use low fat or light cream

Eggs - Use 3 large eggs at room temperature

Vanilla and salt - for flavour and balance

Biscoff cookies or Graham crackers - for the crust.

Butter - to adhere all of the cookie crumbs together. Use more butter if using Graham crackers as they are a bit drier than Biscoff cookies.

Sugar - caster sugar to sweeten the base

Top Recipe Tips For Making Pistachio Cheesecake

1 - Each cookie type is a bit different. I used Biscoff cookies that are a bit more "buttery" than Graham crackers so they need less butter. You want a texture that is slightly damp and sandy but not wet.

2 - Use a 20cm/8inch springform tin for this. You need to use a springform tin otherwise the cheesecake will be very difficult to get out of the tin. If you change the tin size then you will have to change the baking time (eg larger tin, flatter cheesecake, less time baking).

3 - The secret to a creamy cheesecake is to ensure that the cream cheese is very soft and able to be blended easily. This means microwaving the cheesecake until very soft - you should be able to pass a butter knife through the cream cheese easily with little resistance.

4 - Over beating the eggs can cause the cheesecake to crack so I like to mix the beaten eggs in by hand.

5 - The water bath also ensures that the cheesecake bakes gently and doesn't split or crack. Also cooling the cheesecake in the oven with the door ajar will ensure that it is cooled gently (watch out for dogs though haha! I have to watch Milo ever since he stole a cinnamon roll while it was proofing in the oven!).

Pistachio Cheesecake Recipe

An Original Recipe by Lorraine Elliott

Preparation time: 30 minutes plus overnight cooling time

Cooking time: 1 hour 45 minutes

• 180g/6ozs Biscoff cookies
• 55g/2ozs melted butter (if you use Graham crackers, use 80g butter)
• 40g/1.4ozs caster sugar

Filling

• 3x250g/8.8oz (total 750g/1.6lbs) blocks cream cheese (full fat)
• 350g/12.3ozs sour cream (full fat)
• 40ml/1.4flozs pure or thickened cream
• 1 cup/220g/7.7ozs caster or superfine sugar
• 3 teaspoons vanilla bean paste
• 1/2 teaspoon fine salt
• 3 eggs, room temperature, beaten

Topping

• 200g/7ozs pistachio paste
• 40g/1.4ozs pistachios, roughly chopped

Step 1 - Preheat oven to 140C/284F fan forced. Line the base and sides of a 20cm/8inch springform tin. Have a deep baking tray ready that will fit the round tin in to make a water bath (it should have at least 2 inch high sides).

Step 2 - Process cookies until very fine in texture (Thermomix directions: 15 seconds, speed #8). Melt the butter in the microwave on 50% power (Thermomix directions: reserve the processed cookies in a bowl and add the butter into your TM bowl and set to 3 min/60 degrees/speed #2). Mix the cookies, butter and sugar together and press into the base and part of the sides of the cheesecake. It won't go all the way up the sides, just halfway up. Use a flat bottomed glass to help press it into the tin. Bake for 18 minutes. Cool.

Step 3 - Wrap tin in 3 layers of foil so the water won't seep into the crack of the springform tin. Put a full kettle onto boil.

Step 4 - Place cream cheese in the microwave and heat on 50% power in 1 minute bursts until it is very soft and a butter knife passes through easily (it will be warm). Place the cream cheese, sour cream, cream, sugar, vanilla and salt in a food processor and process until very smooth and there are no lumps. (Thermomix directions: using a clean bowl add the cream cheese, sour cream, cream, sugar, vanilla and salt and set to 40 seconds, speed 4, scrape down sides and then set to 20 seconds, speed 4).

Step 5 - Add in the beaten eggs and mix these in by hand until completely combined and there are no yellow streaks from the egg. Gently pour this mixture into the springform tin. Carefully pour the hot kettle water around the sides. Bake for 1.5 hours turning halfway. Cool the cheesecake in the oven with the door ajar for a few hours. Cover and refrigerate for at least 6 hours.

Step 6 - Heat the pistachio paste in a microwave proof bowl for 20-30 seconds on 50% power. Spread over the top of the cheesecake making a circular pattern with your palette knife. Then sprinkle chopped pistachios around the edge (I had a bit of buttered kataifi so I added that too).

I brought this to a Mothers Day gathering with the Elliotts. We usually have a picnic but it was raining on and off here on Mother's Day so Araluen hosted everyone at her house. She is starting a new childcare business from her home and the whole house had to be redone for the new business.

She also has a new bunny called Pepper that has to be kept separate from the bunny upstairs called Jessica because they don't get along. She has a menagerie of animals and she used to look after people's dogs as well. It was only when her fiancé Ben told her that he couldn't deal with any more animals that she had to stop dog sitting.

We didn't realise she had a new bunny so we brought Teddy and Milo along and now we had to keep them separate but also separate from the guinea pigs in her garden. Honestly I think the Elliotts like having a small element of chaos and Araluen took on the challenge of keeping everyone happy and separated with aplomb. Perhaps it's her experience as an early childhood teacher that gives her those skills. I just know that I wouldn't be able to do it and that my job is just bringing desserts!

So tell me Dear Reader, are you good with dealing with chaos or do you need order?