Pistachio Cheesecake
This pistachio cheesecake with lemon zest is both creamy and fresh, with a crisp digestive biscuit base. Filled with a light and airy mixture of cream cheese, cream, and pistachio paste, the cake gets a beautiful green color and delicious flavor. Top with chopped pistachios or edible flowers for a festive finish.
Cakes
Tools
Ingredients
- 400 g digestive biscuits or Marie biscuits (3½ cups)
100 g butter (7 tbsp), melted
400 g plain cream cheese (14 oz, just under two 8 oz blocks)
300 ml whipping cream (1¼ cups)
100 g pistachio paste (⅓ cup + 1 tbsp)
60 g powdered sugar (¾ cup)
Finely grated zest of 1 lemon
Chopped pistachios or edible flowers, for decoration
Follow these steps
- Melt the butter.
- Crush the biscuits into fine crumbs and mix the crumbs with the melted butter.
- Press the mixture firmly into the base of a 9.5-inch (24cm) springform pan.
- Refrigerate while preparing the filling.
- Attach the mixing bowl and balloon whisks to the stand mixer.
- Whip the cream cheese and powdered sugar until smooth and fluffy. Add the whipping cream and whisk until light and creamy.
- Gently fold in pistachio paste and lemon zest. Mix until smooth and evenly green.
- Pour the filling over the crust. Let it chill in the refrigerator for at least 2 hours, preferably longer for the best texture.
- Top with chopped pistachios or edible flowers before serving.
Recipe Note
- Look for digestive biscuits or Marie biscuits in the international aisle of your local grocery store. You can substitute graham crackers, which will give a slightly sweeter flavor profile.
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