Equipment
Ingredients
Pistachio Crust
- 150 g graham crackers or digestive biscuits, broken into pieces
- 75 g shelled unsalted pistachios, raw or lightly roasted
- 30 g granulated sugar
- 70 g unsalted butter, melted
- 2 g kosher salt
Pistachio Filling
- 900 g cream cheese, full fat, strictly room temperature
- 200 g granulated sugar
- 150 g 100% pure pistachio paste, unsweetened, well stirred
- 150 g crème fraîche, room temperature
- 100 g sour cream, full fat, room temperature
- 10 ml vanilla extract
- 5 ml almond extract
- 3 g kosher salt
- 4 large eggs, room temperature
Raspberry Topping
- 150 g seedless raspberry jelly or preserves
- 15 ml water
- 125 g fresh raspberries, washed and dried completely
Nutrition (per serving)
Method
Preheat the oven to 160C or 320F. Lightly grease a 23cm springform pan and line the bottom with parchment paper.
In a food processor, pulse the graham crackers, pistachios, sugar, and salt until the mixture resembles fine crumbs with tiny flecks of green pistachio visible.
Add the melted butter to the food processor and pulse briefly until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan in an even layer.
Bake the crust at 160C or 320F for 10 minutes until fragrant and lightly toasted. Remove from the oven and let it cool completely. Immediately reduce the oven temperature to 135C or 275F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium-low speed until completely smooth and free of lumps. Scrape down the sides and bottom of the bowl frequently.
Add the granulated sugar, pure pistachio paste, creme fraiche, sour cream, vanilla extract, almond extract, and salt. Mix on low speed just until combined, scraping the bowl thoroughly to ensure an even pale green color.
With the mixer on the lowest possible speed, add the eggs one at a time. Wait until each egg is fully incorporated before adding the next. Do not overmix, as whipping air into the batter will cause the cheesecake to crack during baking.
Pour the filling over the cooled crust in the springform pan. Tap the pan gently on the counter a few times to force any trapped air bubbles to the surface, and pop them with a toothpick or paring knife.
Bake at the reduced temperature of 135C or 275F for 1 hour 15 minutes to 1 hour 30 minutes. The cheesecake is done when the edges are set but the center 5 to 7 centimeters still wobble slightly when the pan is gently nudged.
Turn the oven off completely. Crack the oven door open slightly and leave the cheesecake inside to cool slowly for 1 hour. This gentle temperature reduction prevents the surface from cracking.
Remove the cheesecake from the oven. Immediately run a thin, flexible paring knife carefully around the inside edge of the pan to detach the cheesecake from the sides. As it cools and shrinks, this prevents tension from tearing the center.
Let the cheesecake cool to room temperature on a wire rack for 2 hours, then wrap the pan tightly in plastic wrap and chill in the refrigerator for at least 8 hours, preferably overnight.
Before serving, combine the raspberry jelly and water in a small saucepan over low heat. Stir until melted and smooth. Let it cool slightly, then pour it over the chilled cheesecake, tilting the pan to coat the surface evenly. Garnish the perimeter with fresh raspberries.
Chef's Notes
- The secret to a water-bath-free cheesecake is temperature control. Baking low and slow at 135C prevents the outer edges from souffling and collapsing, maintaining an ultra-smooth density.
- Always run a thin knife around the edge of the cake immediately after the oven-cooling phase. Cheesecakes shrink as they cool; if adhered to the pan walls, the tension will rip the center apart.
- Almond extract is the crucial supporting actor here. Pure pistachio flavor can sometimes bake out or seem muted; a tiny drop of almond extract dramatically amplifies the perceived nuttiness of the pistachio.
- Ensure your pistachio paste is 100 percent pure nuts. Sweetened pistachio creams contain added fats and sugars that will destabilize the cheesecake batter and throw off the moisture balance.
Storage
Refrigerator: 5 days — Keep tightly covered in the refrigerator to prevent the cheesecake from absorbing other odors.
Freezer: 1 month — Freeze the baked and cooled cheesecake without the raspberry glaze. Thaw overnight in the refrigerator before glazing.
