Description
This Pistachio Cheesecake with Almond Crust is a rich and creamy dessert featuring a nutty almond flour crust and a smooth pistachio-infused cheesecake filling. Enhanced with sour cream and a hint of vanilla, this elegant cheesecake is perfect for special occasions or a decadent treat.
Ingredients
Scale
For the Almond Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon almond extract
For the Pistachio Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, finely chopped
- Green food coloring (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to ensure the crust and cheesecake won’t stick.
- Make the almond crust: In a mixing bowl, combine the almond flour, melted butter, granulated sugar, and almond extract until the mixture becomes crumbly and evenly blended.
- Form and bake the crust: Press the crust mixture firmly into the base of the prepared springform pan to create an even layer. Bake for 10 to 12 minutes until lightly golden, then allow it to cool completely before adding the filling.
- Prepare the cream cheese mixture: Using a mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, fully incorporating each before adding the next.
- Add remaining filling ingredients: Stir in the sour cream, flour, and vanilla extract until all ingredients are well blended. Add green food coloring if desired for a subtle pistachio hue.
- Fold in pistachios and pour filling: Gently fold the finely chopped pistachios into the cream cheese mixture, then pour this filling evenly over the cooled almond crust in the springform pan.
- Bake the cheesecake: Place the springform pan on a baking sheet and bake in the preheated oven for 45 to 50 minutes. The edges should be set solid, but the center will still jiggle slightly when gently shaken.
- Cool in oven: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking and ensures an even texture.
- Refrigerate: After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to fully set before serving.
- Serve and garnish: Optionally, garnish the cheesecake with extra chopped pistachios before slicing and serving to add texture and enhance the nutty flavor.
Notes
- Allow the crust to cool completely before pouring the filling to maintain its crisp texture.
- Use room temperature cream cheese and eggs to achieve a smooth filling without lumps.
- Green food coloring is optional and can be adjusted to your preferred shade.
- For best results, chill the cheesecake overnight for a firmer texture and enhanced flavor.
- Use a water bath if desired to further prevent cracking, although the oven cooling method helps as well.
