Description
This Pistachio Cheesecake with Almond Crust is a rich and creamy dessert combining the nutty flavor of pistachios with a tender almond flour crust. Perfectly baked to achieve a smooth, slightly jiggly center, it is a gluten-free and vegetarian-friendly treat that shines as a holiday centerpiece or a special indulgence any time of year.
Ingredients
Scale
For the Crust
- 1 ½ cups almond flour
- 3 tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
For the Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- ½ cup shelled pistachios, unsalted
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
For Garnish (Optional)
- Chopped pistachios
- Whipped cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the almond flour, melted unsalted butter, granulated sugar, and salt. Mix until the ingredients are well blended, then firmly press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake the Crust: Bake the crust for 10 minutes in the preheated oven to set it. Once baked, remove the crust from the oven and set it aside to cool completely before adding the filling.
- Grind the Pistachios: Using a food processor, pulse the shelled pistachios until they are finely ground. Be careful not to overprocess to avoid turning them into a paste.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the ground pistachios, sour cream, eggs, vanilla extract, almond extract, and salt. Mix gently until all ingredients are fully incorporated, taking care not to overmix to maintain the filling’s light texture.
- Assemble and Bake: Pour the prepared filling over the cooled almond crust, smoothing the top with a spatula. Bake in the oven for 50 to 60 minutes, or until the center is just set and still slightly jiggly when gently shaken.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks and ensures an even texture.
- Chill the Cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature. After cooling, refrigerate it for at least 4 hours or preferably overnight to let it firm completely.
- Garnish and Serve: Before serving, optionally garnish the cheesecake with chopped pistachios and whipped cream for added texture and flavor enhancement.
Notes
- For a more intense pistachio flavor, consider using pistachio paste or adding a drop of pistachio extract to the filling.
- To enhance the nutty aroma, toast the pistachios lightly before grinding.
- This recipe is naturally gluten-free if you use certified gluten-free almond flour.
