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Pistachio Cheesecake ingredients – biscuits, pistachios, butter, cream cheese, ricotta, eggs, lemon, sugar

Creamy Pistachio Cheesecake – Viral Dessert Recipe

This Pistachio Cheesecake is a creamy, nutty, and elegant dessert that’s currently trending worldwide. With a buttery pistachio crust, a rich cheesecake filling, and a light whipped cream topping, it’s perfect for celebrations or as a show-stopping weekend treat. Smooth, indulgent, and visually stunning, this cheesecake is bound to impress your guests.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: International
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Crust:
  • 200 g digestive biscuits (or graham crackers), crushed
  • 100 g unsalted butter, melted
  • 40 g shelled pistachios, finely ground
  • Filling:
  • 600 g cream cheese (full fat, room temperature)
  • 250 g ricotta cheese
  • 250 g sugar
  • 3 large eggs
  • 150 g shelled pistachios, finely ground into paste
  • 120 g sour cream
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • Topping:
  • 150 ml heavy cream
  • 50 g powdered sugar
  • 40 g chopped pistachios

Equipment

  • 23 cm springform pan
  • Mixing bowls
  • Electric mixer
  • Food processor (for pistachios & biscuits)
  • Baking tray for water bath

Method
 

  1. Prepare the crust: Crush biscuits into fine crumbs, mix with melted butter and ground pistachios. Press firmly into the bottom of a 23 cm springform pan. Chill for 15 minutes.
    How to make Pistachio Cheesecake step 2 – creamy pistachio cheesecake filling with cream cheese and ricotta
  2. Make the filling: In a large bowl, beat cream cheese, ricotta, and sugar until smooth. Add eggs one at a time, mixing well. Fold in pistachio paste, sour cream, vanilla, and lemon zest.
  3. Bake the cheesecake: Preheat oven to 160°C. Pour filling over the crust. Place the pan in a larger tray with hot water (water bath). Bake for 50–55 minutes until the center is just set.
  4. Chill the cheesecake: Turn off oven, crack door slightly, and let cheesecake cool gradually. Then refrigerate for at least 4 hours or overnight.
  5. Prepare topping & serve: Whip heavy cream with powdered sugar. Spread over cooled cheesecake and garnish with chopped pistachios. Slice and serve cold.

Notes

  • For extra pistachio flavor, add a few drops of pistachio extract to the filling.
  • Don’t overbake – the center should jiggle slightly when shaken.
  • Refrigerate well; cheesecake tastes best after chilling overnight.
  • Store leftovers covered in the fridge for up to 4 days.
  • Can be frozen (without topping) for up to 2 months.