Heavenly decadent pistachio cheesecake: a symphony of creamy and crunchy textures

This pistachio cheesecake blends the buttery crunch of pistachios with the velvety softness of cream cheese to create a luxurious dessert. It starts with a crumbly biscuit base mixed with melted butter, topped with a creamy layer that fuses cream cheese with fresh lemon and vanilla zest, and crowned with a rich layer of hazelnut pistachio. Each bite offers a harmonious contrast of textures and flavors, making it a true gourmet treat.

Why you'll love this: If you're a fan of rich, creamy desserts with a twist, this pistachio cheesecake is for you. The creamy filling is perfectly balanced with the earthy, crunchy pistachios, while the tang of lemon and subtle vanilla add layers of depth to the flavor profile. The melty base and pistachio topping add just the right amount of crunch, ensuring a satisfying texture in every bite.

Perfect occasion: This pistachio cheesecake is ideal for special occasions such as birthdays, anniversaries or any other festive gathering. It's also perfect for a sophisticated after-dinner dessert or as a weekend treat to impress your family and friends. Its elegant appearance and exquisite taste make it a remarkable dessert that is sure to delight everyone.

Decorating Tips: For an eye-catching presentation, top the cheesecake with chopped pistachios and freeze-dried raspberries for a pop of color and texture. Drizzle a little melted pistachio cream on top just before serving adds a bright, inviting finish. Consider serving each slice with a dollop of whipped cream or a light dusting of powdered sugar to enhance its visual appeal.

Ingredients:

• Base:
  • 200 grams of cookie crumbs
  • 100 grams of melted butter
• Cream layer:
  • 700 grams of cream cheese
  • 3 eggs
  • 200 ml of cream
  • 190 grams of sugar
  • 45 grams of cornstarch
  • The zest of a lemon
  • 1 sachet of vanilla sugar

• Pistachio layer:
  • 180 grams of chopped pistachios
  • 40 grams of melted butter
  • 3 tablespoons of powdered sugar
• Additional:
  • 5-6 tablespoons of melted pistachio cream

Instructions:

1. Line a 26cm springform pan with baking paper.
2. Mix cookie crumbs and melted butter, press firmly into bottom of pan. Mix the crushed pistachios, melted butter and powdered sugar and spread over the biscuit base. Refrigerate 20 minutes.
3. For the cream layer, mix the cream cheese, sugar, vanilla sugar and lemon zest. Add cornstarch and cream, mix well. Add the eggs one by one. Pour this mixture onto the cooled base.
4. Wrap the edges of the mold with aluminum foil and bake in an oven preheated to 160°C with top and bottom heat for 60 minutes. Place a dish of water in the oven to maintain humidity.
5. After baking, turn off the oven, open the door slightly and leave the cheesecake inside for another 20 minutes.
6. Remove the cheesecake, let it cool to room temperature, then spread the melted pistachio cream on top. Refrigerate for 6 to 8 hours, preferably overnight.
7. Before serving, garnish with crushed pistachios and freeze-dried raspberries.

Enjoy this decadent dessert that perfectly combines the flavors of pistachio and cream cheese in a succulent cheesecake!