Pistachio Cheesecake

  • 150 grams (5.3 ounces) shortbread cookies
  • 45 grams (1.6 ounces) butter (82.5%)
  • 700 grams (24.7 ounces) cream cheese
  • 150 grams (5.3 ounces) sugar
  • 110 milliliters (3.9 fluid ounces) cream (33%)
  • 3 eggs
  • 1 teaspoon corn starch
  • 100 grams (3.55 ounces) pistachio paste


  • 18 cm (7 inch) mold

    Ensure it's detachable for easy removal of the cheesecake. Line the bottom with parchment for a fuss-free cake release.

  • Food processor or blender

    Perfect for grinding the shortbread cookies into fine crumbs. If you don't have one, a ziplock bag and a rolling pin work too!

  • Mixing bowl

    A large one is best to combine all the creamy ingredients smoothly.

  • Spatula

    Use this to ensure the cheese mixture is lump-free and well-blended.

  • Electric mixer (optional)

    Saves time when blending the cream cheese and other ingredients, ensuring a smooth texture.

  • Heat-resistant container

    For the water bath in the oven. This helps keep the cheesecake moist and prevents cracking.


Step 1

Step 1: We have a new recipe for you! Try to cook this amazing Pistachio Cheesecake. The calculation is for a detachable 18 cm (7 inch) mold. You will need: 150 g shortbread cookies | 5.30 oz, 45 g butter 82.5% | 1.60 oz, 700 g cream cheese | 24.70 oz, 150 g sugar | 5.30 oz, 110 g cream 33% | 3.90oz, 3 eggs | 3.00 items, 1 tsp corn starch | 1.00 tsp, 100 g pistachio paste | 3.55 oz.

Step 2

Step 2: First, make the shortbread base. Grind the cookies into crumbs, and add the melted, room-temperature butter to it (it shouldn’t be hot!). Knead the mass well. Cover the bottom of the detachable mold with parchment, and grease the walls with butter. Pour out the shortbread crumbs, and tamp it with the bottom of a glass. Try to spread the mass evenly around the entire circumference. Tip: Put it in the fridge for 20 to 30 minutes to set properly.

Step 3

Step 3: Meanwhile, make the cheese layer. Place all the ingredients in a mixer bowl, and combine well with a spatula until smooth. The mass should become completely homogeneous, without lumps. Tip: Ensure your cream cheese is at room temperature for easier mixing.

Step 4

Step 4: Take the mold out from the fridge, and pour the cheese mixture into it. Knock the mold on the edge of the table to reduce the number of bubbles, or remove them with a spatula. Make a water bath in the oven by pouring some water into a heat-resistant container, and putting it on the very bottom of the oven. Place the cheesecake in the middle. Tip: The water bath helps prevent the cheesecake from cracking.

Step 5

Step 5: Bake the cheesecake at 140°C (284°F) for 1 hour and 45 minutes. Then let the cheesecake cool in the oven for 3 to 4 hours. Finally, place it in the fridge for 6 to 8 hours, preferably overnight. Bon Appetit! Tip: Patience is key! Letting it set overnight enhances the flavors and texture.


🎉 Ready to serve your masterpiece? We've got some fun and tasty ideas for presenting your Pistachio Cheesecake! 🥳

Classic Slice: Cut into generous slices and place on a pretty dessert plate. Garnish with a sprinkle of crushed pistachios for that extra wow factor!

Berry Delicious: Top each slice with a handful of fresh berries—think raspberries, strawberries, or blueberries. Their tartness complements the rich cheesecake perfectly.

Whipped Cream Love: Add a dollop of freshly whipped cream on each slice. For a twist, mix a bit of vanilla or almond extract into your cream before whipping. 💁‍♀️

DIY Dessert Bar: Hosting a party? Set up a dessert bar with assorted toppings like caramel sauce, chocolate shavings, and a variety of nuts. Let guests customize their cheesecake slice!

Chocolate Drizzle: Warm up some chocolate sauce and lightly drizzle over each slice before serving. It adds a touch of elegance and who doesn't love chocolate? 🍫


Gluten-Free Variation 🌾: Swap out the shortbread cookies for gluten-free shortbread or digestive biscuits. Follow the same steps for grinding and mixing with butter.

Vegan Variation 🌱: Use vegan cream cheese and substitute the eggs with a combination of flaxseed meal and water (1 tbsp flaxseed meal + 3 tbsp water per egg). Replace the heavy cream with coconut cream, and use vegan butter for the crust.


  • Q: How do I prevent my cheesecake from cracking?

    A: Ensure all ingredients are at room temperature before mixing and avoid over-mixing. Baking the cheesecake in a water bath can also help maintain moisture and prevent cracks.

  • Q: What if I don’t have a detachable mold?

    A: You can use a regular round cake pan lined with parchment paper, but be extra careful when removing the cheesecake to avoid any damage.

  • Q: How do I know when my cheesecake is done?

    A: The outer edges should be set and the center should still be slightly jiggly. It will firm up as it cools in the oven and the fridge.

  • Q: Can I use pistachio nuts instead of pistachio paste?

    A: Yes, blend pistachio nuts into a fine paste in a food processor. You might need to add a bit of oil to get a smooth consistency.

  • Q: How can I make the crust firmer?

    A: Mix a little more butter and compact the crust firmly using the bottom of a glass.

  • Q: Can I add other flavors to this cheesecake?

    A: Absolutely! You can swirl in some raspberry puree or chocolate ganache before baking for a delightful twist.

Nutrition facts

Recipe Yield:1 cheesecake
Calories:Estimated calories for the entire cheesecake
Calories (Min - Max):4000 - 4200
Total Fat:280g
Saturated Fat:160g
Total Carbohydrate:300g
Total Sugars:220g