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Pistachio Cheesecake with Almond Crust Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian, Gluten Free

Description

This Pistachio Cheesecake with Almond Crust is a rich and creamy dessert featuring a gluten-free almond flour crust and a luscious pistachio-infused cream cheese filling. Perfectly balanced with a hint of almond and vanilla extracts, this cheesecake offers a delightful nutty flavor and a smooth texture, making it an elegant treat for any occasion.

Ingredients

Crust

  • 1½ cups almond flour
  • 3 tablespoons melted butter
  • 2 tablespoons honey

Filling

  • 16 ounces cream cheese, softened
  • 1 cup shelled unsalted pistachios, finely ground (plus extra for garnish)
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Pinch of salt

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, combine almond flour, melted butter, and honey until the mixture is well blended. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the finely ground pistachios, granulated sugar, and a pinch of salt to the cream cheese and mix until fully combined. Incorporate the eggs one at a time, beating well after each addition. Next, add the sour cream, vanilla extract, and almond extract, mixing gently until the filling is smooth. Be careful not to overbeat to prevent air bubbles in the cheesecake.
  3. Assemble and Bake: Pour the prepared filling evenly over the baked almond crust, smoothing the top with a spatula. Tap the springform pan gently on the counter to release any trapped air bubbles. Place the cheesecake in the preheated oven and bake for 50 to 60 minutes, or until the center is just set but still slightly wobbly.
  4. Cool the Cheesecake: After baking, turn off the oven and crack the oven door open. Leave the cheesecake inside the oven to cool slowly for 1 hour. This gradual cooling helps prevent cracks.
  5. Chill: Remove the cheesecake from the oven and transfer it to the refrigerator. Chill it for at least 4 hours, preferably overnight, to let it fully set and develop its flavors.
  6. Garnish and Serve: Before serving, sprinkle additional crushed pistachios on top of the cheesecake for extra texture and a beautiful presentation.

Notes

  • For an even smoother texture, soak pistachios in warm water for 15 minutes before grinding.
  • You can substitute Greek yogurt for sour cream if you prefer a tangier filling.
  • Using a water bath during baking can provide an extra creamy and moist cheesecake texture.

Find it online: https://slsrecipes.com/pistachio-cheesecake-with-almond-crust-recipe-2/