Description
This Pistachio Cheesecake with Almond Crust is a creamy, nutty dessert featuring a rich pistachio-flavored filling atop a buttery almond flour crust. Perfectly baked to a smooth, luscious texture and garnished with whipped cream and chopped pistachios, this cheesecake offers a delightful combination of flavors and a gluten-free option.
Ingredients
Scale
For the Crust
- 1 ½ cups almond flour
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
For the Filling
- 2 cups cream cheese, softened
- ½ cup granulated sugar
- ¼ cup shelled pistachios, finely ground
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- Pinch of salt
For Topping (Optional)
- Whipped cream
- Chopped pistachios
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix together almond flour, sugar, salt, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let the crust cool completely.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy. Add the ground pistachios, almond extract, and vanilla extract, mixing until well combined. Beat in eggs one at a time, ensuring to scrape the bowl after each addition to maintain a smooth consistency. Stir in sour cream, all-purpose flour, and a pinch of salt until the mixture is smooth.
- Fill and Bake the Cheesecake: Pour the prepared filling over the cooled crust, smoothing the top evenly. Tap the pan gently on the counter to remove any air bubbles. Bake in the preheated oven for 50 to 60 minutes until the center is just set and still slightly wobbly.
- Cool the Cheesecake: Turn off the oven, slightly crack the oven door open, and allow the cheesecake to cool inside the oven for 1 hour. This gentle cooling helps prevent cracking.
- Chill Before Serving: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight for the best texture and flavor development.
- Serve: Before serving, top the cheesecake with whipped cream and chopped pistachios if desired for added creaminess and crunch.
Notes
- For a gluten-free version, use a gluten-free flour blend in the filling or omit the flour entirely.
- Toasting the pistachios before grinding enhances their flavor and adds depth to the cheesecake.
