Equipment
Ingredients
Pistachio Crust
- 150 g graham cracker crumbs
- 50 g unsalted shelled pistachios
- 30 g granulated sugar
- 70 g unsalted butter, melted
- 1 g fine sea salt
Pistachio Cheesecake Filling
- 900 g cream cheese, at room temperature
- 200 g granulated sugar
- 120 g 100% pure pistachio paste
- 50 g crème fraîche, at room temperature
- 50 g sour cream, at room temperature
- 4 ml almond extract
- 4 large eggs, at room temperature
Raspberry Jelly Topping
- 150 g seedless raspberry jelly
- 15 ml water
- 100 g fresh raspberries
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Lightly grease a 23cm springform pan and line the bottom with a circle of parchment paper.
In a food processor, pulse the graham cracker crumbs, shelled pistachios, sugar, and salt until the pistachios are finely ground. Pour in the melted butter and pulse until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake at 175°C (350°F) for 10 minutes until lightly fragrant. Remove from the oven and let cool slightly. Lower the oven temperature to 150°C (300°F).
In a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until entirely smooth and free of lumps, about 3 minutes. Scrape down the bowl and paddle frequently.
Add the granulated sugar, pistachio paste, crème fraîche, sour cream, and almond extract. Mix on low speed until perfectly uniform. Scrape the bottom and sides of the bowl to ensure no unmixed cream cheese remains.
With the mixer running on the lowest possible speed, add the eggs one at a time. Wait until each egg is just incorporated before adding the next. Stop mixing as soon as the final egg disappears.
Pour the batter over the slightly cooled crust. Tap the pan gently on the counter to release any trapped air bubbles. Bake at 150°C (300°F) for 55 to 65 minutes.
Turn the oven off entirely. Prop the oven door open slightly with the handle of a wooden spoon and leave the cheesecake inside to cool slowly for 1 hour. This gentle temperature reduction prevents cracking.
Remove the cheesecake from the oven and run a thin, hot knife around the edge to separate it from the pan. Allow to cool completely at room temperature, then cover loosely and chill in the refrigerator overnight (at least 8 hours).
Before serving, combine the raspberry jelly and water in a small saucepan over low heat. Stir constantly until melted and smooth. Let it cool for 5 minutes, then spread it evenly over the top of the chilled cheesecake. Garnish with fresh raspberries if desired.
Chef's Notes
- Room temperature ingredients are absolutely non-negotiable here. Cold eggs hitting room temperature fat will cause the batter to seize and create an unpleasant lumpy texture.
- The almond extract is a secret weapon; pure pistachio on its own can taste a bit muddy in baked goods. A tiny touch of almond elevates the pistachio flavor, giving it that classic marzipan-adjacent bakery aroma.
- For the cleanest slices, use a sharp chef's knife dipped in hot water and wiped completely dry between every single cut.
- Baking without a water bath relies entirely on low-and-slow heat. Resist the urge to open the oven door during the first 45 minutes of the bake, as sudden drafts can cause sinking.
Storage
Refrigerator: 5 days — Store in an airtight cake dome to prevent absorbing fridge odors
Freezer: 1 month — Freeze without the fresh raspberry garnish; wrap tightly in plastic wrap and foil
