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. Baked to perfection, it offers a delightful balance of flavors and textures, topped with crunchy pistachios for added indulgence. Perfect for special occasions or an elegant treat.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 3 tablespoons melted butter
- 2 tablespoons maple syrup
Filling
- 16 oz cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/2 cup shelled unsalted pistachios (plus extra for topping)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons cornstarch
- 1/4 cup milk
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a bowl, mix together the almond flour, melted butter, and maple syrup until the mixture becomes crumbly. Press this mixture firmly into the bottom of a greased or parchment-lined 8-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
- Process pistachios: While the crust is cooling, place the shelled unsalted pistachios into a food processor and blend until they are finely ground, ensuring they mix smoothly into the cheesecake filling.
- Make the filling base: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy using a hand mixer or stand mixer. Gradually add the granulated sugar, plain Greek yogurt, ground pistachios, vanilla extract, and almond extract, mixing until all ingredients are thoroughly combined and silky in texture.
- Incorporate eggs and thickeners: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the cornstarch and milk to the mixture, continuing to mix until the filling is smooth and homogeneous with no lumps.
- Assemble and bake: Pour the cheesecake filling over the cooled almond crust in the springform pan, smoothing the top with a spatula for an even surface. Bake in the preheated oven for 50 to 60 minutes, or until the center is just set and the edges have turned slightly golden.
- Cool the cheesecake: Once baked, turn off the oven and crack the oven door open. Allow the cheesecake to cool inside the oven for 1 hour, which helps prevent cracking and ensures gentle cooling.
- Chill the cheesecake: After cooling in the oven, transfer the cheesecake to the refrigerator and chill it for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve: Before serving, top the cheesecake with additional chopped pistachios for a beautiful, crunchy finish and extra pistachio flavor.
Notes
- For a dairy-free version, substitute plant-based cream cheese and Greek-style yogurt.
- Add a drizzle of honey or a dollop of whipped cream before serving for extra sweetness and creaminess.
