Baked Pistachio Cheesecake
Cherie Metcalfe
This pistachio cheesecake is creamy, dreamy and full of flavour. With a nutty hit, a little crunch and a base worth scraping up, it is set to be the star of your Christmas dessert spread.
Ingredients
- 250g digestive biscuits or plain sweet biscuits, crushed
- 100g unsalted butter, melted
- 750g cream cheese, softened
- 1 cup caster sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup Al Pistachio
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- Chopped pistachios
Drizzle of Al Pistachio
Directions
- Preheat the oven to 160°C fan bake.
- Line a 23cm springform round tin.
- Combine the crushed biscuits with melted butter and press firmly into the base of a 23cm springform pan. Chill while you prepare the filling.
Beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract and Al Pistachio until evenly combined.
- Pour the filling over the biscuit base and smooth the top. Bake for 60 to 70 minutes, until the edges are set but the centre is still slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Transfer to the fridge and chill for at least 4 hours, or overnight for best results.
- Before serving, drizzle with extra Al Pistachio and sprinkle with chopped pistachios.
