Pistachio Cheesecake (to die for!)
Oh my goodness I have never ever made such an incredible cheesecake before. I have made many different ones, but this one is hands down the best ever!
You really have to try it. It is soft, light, fluffy inside and will make your guests ask for more. ❤️ the recipe is adapted from the buttermilk by Sam blog.
Pistachio Cheesecake (to die for!)
Oh my goodness I have never ever made such an incredible cheesecake before. I have made many different ones, but this one is hands down the best ever!
You really have to try it. It is soft, light, fluffy inside and will make your guests ask for more. ❤️ the recipe is adapted from the buttermilk by Sam blog.
Cooking Instructions
- 1
Turn oven on 170 on fan. First make the crust: in a blender add digestive cookies, salt, 1 TS sugar and melted butter and mix well. Add on the bottom of a cake tin and press down and on the sides well. Add some extra melted butter if you have and press down well with your hand or a spoon. Place in oven and cook for 10 min. Remove and set aside.
- 2
To make the filling: in a bowl with a stand or hand mixer add cream cheese and beat it with the 1 cup sugar until there are no lumps.
- 3
Scrape down, add vanilla extract and blend for a few more seconds until well incorporated.
- 4
Add the pistachio butter and blend some more. Make sure it is nice and smooth.
- 5
Add sour cream and blend again.
- 6
Add eggs and yolk and blend some more. Last add lemon zest and blend for 10 seconds. Remember to scrape down every time before you blend ☺️
- 7
Now add the cream cheese filling in your cake tin. It has the most beautiful pistachio colour ❤️
- 8
Place on the bottom rack a thin tin with hot water. I used the tin I have to make cookies. See the photo below. Bake for 50 min. You know it is ready when the sides have set and the centre looks a bit jiggly.
- 9
Once ready it looks like this. Place in fridge overnight and make the decoration the next day one hour before you serve 😃
- 10
To make the decoration: place a thin round plate that is smaller that your cake tin, and on the edges press slowly the cracked pistachios.
- 11
I made some chocolate for the top section: melt butter with Belgian chocolate, and with a bakery cone press down to make small lines everywhere.
- 12
It looks like this:
- 13
Place in fridge, it will steal everyone’s heart and bellies 😄❤️
- 14
Inside it looks like that 🤤❤️
Cooksnaps
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