• 200 grams (7.00 ounces) flour
  • 4 grams (0.15 ounces) salt
  • 20 grams (0.70 ounces) sugar
  • 100 grams (3.55 ounces) butter
  • 60 grams (2.10 ounces) eggs
  • 15 grams (0.55 ounces) water
  • 40 grams (1.40 ounces) chopped pistachios

Cheese filling

  • 550 grams (19.40 ounces) cream cheese
  • 2 large eggs
  • 150 milliliters (5.10 fluid ounces) cream (33% fat)
  • 70 grams (2.45 ounces) pistachio butter
  • 140 grams (4.95 ounces) powdered sugar


  • Stand Mixer

    Essential for blending your ingredients smoothly and efficiently. If you don't have a stand mixer, a hand mixer or even a good old whisk can get the job done (with a little elbow grease).

  • Baking Paper

    Helps to roll out your sable dough without making a mess. Also useful for lining your baking pan to avoid sticking.

  • Baking Pan

    A sturdy baking pan is vital for creating the perfect cheesecake. Make sure it has high sides to hold the water bath.

  • Foil

    You'll need this to wrap your baking mold for the water bath method. This ensures even baking and a creamy texture.


Step 1

Step 1: Prepare the Sable Crust
For this recipe, we start with a sable crust, but feel free to use any shortbread dough you prefer. The key is to have all the ingredients chilled: 200 grams (7.00 ounces) flour, 4 grams (0.15 ounces) salt, 20 grams (0.70 ounces) sugar, 100 grams (3.55 ounces) butter, 60 grams (2.10 ounces) eggs, 15 grams (0.55 ounces) water, 40 grams (1.40 ounces) chopped pistachios.
Tip: Chilled ingredients are crucial for a perfect crumbly texture.
Let's cook! Sieve the flour, then add the sugar and salt. Cut the chilled butter into cubes and combine all these ingredients in a mixer bowl. Place the bowl in the fridge to chill. Whisk the egg and water together until combined, and then chill the mixture in the fridge.
Tip: Keep the dough mixture as cold as possible to achieve the right sable texture.
Prepare some flour to roll out the dough and a sheet of baking paper. Knead the flour and butter mixture into fine crumbs and add the chopped pistachios. Use a stand mixer with a paddle attachment, a knife, or just your hands.
Tip: Work quickly to prevent the butter from warming up too much.
Pour the egg mixture in and mix on low speed just until the dough starts to come together. Transfer the dough to your work surface and knead it quickly. Sprinkle a little flour on baking paper and roll out the dough to about 2-3 mm (0.10 inch) thick. Cover it with another sheet of baking paper and refrigerate for at least 1 hour.
Tip: Chilling the dough helps in easy handling and maintains the structure while baking.
Trim the edges of the dough to fit your baking pan perfectly. Preheat your oven to 170°C (338°F). Bake the sable crust for 10 to 15 minutes, then leave it to cool.

Step 2

Step 2: Prepare the Cheese Filling
You will need: 550 grams (19.40 ounces) cream cheese, 2 large eggs, 150 milliliters (5.10 fluid ounces) cream (33% fat), 70 grams (2.45 ounces) pistachio butter, and 140 grams (4.95 ounces) powdered sugar.
Tip: Ensure the cream cheese is at room temperature for a smooth filling.
Warm the cream and pistachio butter in a hot water bath until the pistachio butter melts completely, stirring constantly. Let it cool.
Tip: Stirring prevents the mixture from scorching at the bottom.
In a separate bowl, mix the cream cheese and powdered sugar together until smooth. Add the eggs one at a time, whipping at the lowest speed. Then, add the cooled cream and pistachio mixture, mixing until well combined. Pour this mixture over the cooled sable crust.
Tip: Mixing at a low speed prevents incorporating too much air, which can cause cracks when baking.

Step 3

Step 3: Bake the Cheesecake
Preheat the oven to 140°C (284°F). Bake the cheesecake using a water bath method: wrap the cake pan in foil three to four times to prevent water from seeping in, then place it in a larger pan filled with hot water.
Tip: The water bath helps in even baking and prevents the cheesecake surface from cracking.
Bake the cheesecake for 60 to 70 minutes. Once baked, turn off the oven and leave the cheesecake inside for another 40 minutes with the oven door slightly open.
Tip: Leaving the cheesecake in the oven prevents drastic temperature changes that can cause cracks.
Finally, refrigerate the cheesecake overnight. Enjoy!


🍰 **Serving Suggestions & Ideas** 🍰

This Pistachio Cheesecake is versatile enough to be the centerpiece of any occasion, whether it's an elaborate dinner party or a cozy family get-together.

💡 Serve with Fresh Fruits: Pair slices of this creamy delight with a medley of fresh berries, figs, or even some tangy citrus fruit for that perfect balance of flavors.

🎉 Add a Sweet Syrup: A drizzle of honey or a generous splash of berry compote can elevate this cheesecake to new heights, making it irresistibly delicious.

☕ Coffee Pairing: Enjoy a slice with a hot cup of espresso or cappuccino for a mid-afternoon treat. The bitterness of the coffee complements the sweetness of the cheesecake perfectly.


🥥 **Gluten-Free & Vegan Variations** 🥥

🌾 Gluten-Free: Substitute the flour in the sable crust with a gluten-free flour blend. Ensure that your baking powder is also gluten-free to keep everything safe for celiac friends.

🌱 Vegan: For a dairy-free, egg-free version, use vegan cream cheese and a flaxseed egg substitute (1 tbsp ground flaxseed + 3 tbsp water for each egg). Replace the butter with a plant-based alternative, and opt for coconut cream instead of dairy cream.


  • How do I stop my cheesecake from cracking?

    Ensure all your ingredients are at room temperature before mixing, avoid over-mixing, and bake using a water bath method to ensure even heat distribution.

  • Can I make the sable crust in advance?

    Absolutely! You can prepare the sable dough and refrigerate it for up to 2 days before rolling it out and baking it.

  • What’s the best way to store leftovers?

    Store the cheesecake in an airtight container in the refrigerator. It can last up to a week, but freshly made is always best!

  • Can I freeze the cheesecake?

    Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in foil. It will keep for up to three months. Thaw in the fridge overnight before serving.

  • Why is my cheesecake too dense?

    A dense cheesecake usually results from over-mixing. Mix your batter at low speed and only until ingredients are combined to introduce as little air as possible.

  • Can I use low-fat cream cheese?

    While you can use low-fat cream cheese, it will affect the texture and taste. Full-fat cream cheese is recommended for the creamiest, richest flavor.

Nutrition facts

Pistachio cheesecake with sable crust
Recipe Yield:1 cheesecake (8 servings)
Calories:This cheesecake contains approximately 450-470 calories per serving.
Calories (Min - Max):4500 - 4700
Total Fat:350g
Saturated Fat:210g
Total Carbohydrate:290g
Total Sugars:180g