Description
This Pistachio Cheesecake with Almond Crust is a decadent and creamy dessert featuring a nutty almond flour crust and a luscious pistachio-infused cheesecake filling. Perfectly balanced with a hint of almond and vanilla extracts, it’s a gluten-free and vegetarian-friendly treat that is sure to impress at any gathering.
Ingredients
Scale
Crust
- 1½ cups almond flour
- 3 tablespoons melted butter
- 2 tablespoons honey
Filling
- 16 ounces cream cheese, softened
- 1 cup shelled unsalted pistachios, finely ground (plus extra for garnish)
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- Pinch of salt
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a bowl, combine almond flour, melted butter, and honey until well mixed. Press the mixture evenly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the finely ground pistachios, granulated sugar, and a pinch of salt, mixing until thoroughly combined. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Then, mix in the sour cream, vanilla extract, and almond extract until the mixture is smooth but avoid overbeating.
- Assemble and bake: Pour the cheesecake filling over the pre-baked almond crust, smoothing the surface with a spatula. Gently tap the pan on the counter to release any trapped air bubbles. Bake for 50 to 60 minutes, or until the center is just set and slightly wobbly to the touch.
- Cool the cheesecake: Once baking is complete, turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking and ensure gentle setting.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to fully set and develop flavor.
- Serve: Before serving, garnish with additional crushed pistachios for a decorative and flavorful finish.
Notes
- Soak shelled pistachios in warm water for 15 minutes before grinding to achieve a smoother filling texture.
- You can substitute Greek yogurt for sour cream to slightly lighten the filling without sacrificing creaminess.
- For an extra creamy cheesecake, consider baking it in a water bath (placing the springform pan in a larger pan filled with hot water) to prevent cracking and improve texture.
