Ingredients

Cheesecake Base

17.5 ounces cream cheese (about 2 cups)
4.5 ounces sugar (about 2/3 cup), can increase to 5.3 ounces (about 3/4 cup) for sweeter
3.2 ounces pistachio paste (about 1/3 cup)
3 eggs
0.9 ounce cornstarch (about 2 tablespoons)
7 ounces heavy cream, 35% fat (about 1 cup)
1.75 ounces ground pistachio (about 1/2 cup), optional
We recommend:

Instructions

Step 1

Preparation

Take all ingredients out of the refrigerator one hour before preparation.

Step 2

Mixing Ingredients

Mix ingredients step by step. First, blend using a spatula, and as the mixture becomes more liquid, switch to a whisk.

Step 3

Optional Color

Optionally, you can add a couple of drops of green food coloring (not used in this recipe).

Step 4

Baking

Pour mixture into a parchment-lined 7-8 inch pan. Bake at 482-572°F (250-300°C) for about 30 minutes until the top is noticeably browned.

Step 5

Cooling and Serving

Cool completely, then let it set in the refrigerator for at least 3-4 hours before enjoying.

Servings

Once your Pistachio Cheesecake is fully chilled and ready to be served, it's time to bring on the flair! 🌟 Here are some serving suggestions:

Classic Elegance: Serve with a dusting of powdered sugar and a sprinkle of chopped pistachios. 🍰

Berry Bliss: Pair slices with fresh berries like raspberries or strawberries. The tangy contrast is heavenly! 🍓

Chocolate Ganache: Drizzle melted dark chocolate over each slice for a rich, decadent touch. 🍫

Sunny Citrusy: Add a few thin slices of lemon or orange for a fresh, zesty burst. 🍋

Your guests will be oohing and aahing over the thought you put into each serving. Plus, these little twists can make each bite a surprise, turning your dessert into a delightful conversation starter. Enjoy! 🎉

Equipment

Variations

Transform this cheesecake into a treat that suits different dietary needs with these simple tweaks:

Gluten-Free: Fortunately, this cheesecake recipe is naturally gluten-free! Just ensure that your cornstarch and any flavorings like pistachio paste don't have any hidden gluten. 🌾🚫

Vegan Delight: Substitute the cream cheese and heavy cream with plant-based versions available at most grocery stores. Replace the eggs with a mixture of flaxseed meal and water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). 🌱💖

These variations ensure everyone at your table can enjoy a slice, regardless of allergies or dietary preferences. Happy baking! 🤗

Faq

  • Do I need to use a water bath for baking this cheesecake?

    No, this recipe does not require a water bath. The high-temperature baking method ensures a beautifully browned top without the need for additional moisture. 🍰

  • Can I use a different type of nut paste?

    Absolutely! While pistachio paste adds a unique flavor, feel free to substitute with almond or hazelnut paste if preferred. 🌰

  • How do I prevent my cheesecake from cracking?

    Cracks can usually be avoided by ensuring all ingredients are at room temperature and not over-mixing the batter. Cooling the cheesecake slowly in the oven with the door slightly open can also help. 🧀

  • Can I freeze the cheesecake?

    Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving. ❄️

  • What’s the best way to slice the cheesecake?

    For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. This prevents the knife from sticking and ensures neat slices. 🔪

  • Can I add other flavors to the cheesecake?

    Of course! You can swirl in fruit preserves or add a hint of citrus zest to the batter for extra flavor. Experiment to find your perfect cheesecake! 🍋🍓

Nutrition facts

Velvety Pistachio San Sebastian Cheesecake
Recipe Yield:8 servings
Calories:Approx. 475 calories per serving
Calories (Min - Max):450 - 500
Total Fat:38g
Saturated Fat:20g
Protein:9g
Total Carbohydrate:25g
Total Sugars:20g