Ramadan Recipe: Pistachio Cheesecake
Indulge in the rich, nutty flavors of Pistachio Cheesecake this Ramadan, a creamy and decadent dessert perfect for breaking your fast on a sweet note. With its smooth pistachio-infused filling and buttery crust, this cheesecake offers a luxurious treat to share with family and friends during iftar gatherings.
Read More: Ramadan Recipe: Homemade Seafood Boil
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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Ingredients of Pistachio Cheesecake
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- 30 Minutes
- 10 Serving
- 500 Calories
- 300 grams cookie crumbs, graham crackers or digestive
- ½ cup unsalted butter, melted
- A pinch of fine sea salt
- 1 tbsp powdered sugar
Crust
- 453 grams cream cheese, softened at room temperature
- 1 cup granulated sugar
- ½ tsp fine sea salt
- 2 tsp pure vanilla extract
- 1 cup pistachio butter
- 1 cup sour cream
- 2 large eggs
- The zest of 1 lemon, rubbed into the sugar
Pistachio Filling
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Method & Directions of Pistachio Cheesecake
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- 60 Minutes
- Prepare the Crust
تم نسخ الرابطIn a food processor, combine the cookies, salt, sugar, and butter. Process on high until the mixture is finely ground. Add the melted butter and continue processing until the mixture is fully moistened and comes together.
- Shape and Bake the Crust
تم نسخ الرابطPress the crumb mixture firmly onto the bottom and up the sides of an 8-inch cake pan with tall sides, lined with parchment paper. Bake at 175°C for 10 minutes, then set aside to cool while you prepare the filling.
- Prepare the Filling
تم نسخ الرابطReduce the oven temperature to 163°C. In a food processor or stand mixer, blend the cream cheese, sugar, and salt on high until completely smooth and lump-free. Add the vanilla, scrape down the bowl, and mix for another minute.
- Add the Pistachio Butter and Sour Cream
تم نسخ الرابطMix in the pistachio butter until fully incorporated, scraping down the bowl to ensure everything is blended. Add the sour cream and mix until combined.
- Incorporate the Eggs
تم نسخ الرابطAdd the eggs one at a time, pulsing just until they are incorporated. Avoid overmixing to maintain a creamy texture.
- Assemble the Water Bath
تم نسخ الرابطPour the batter into the cooled crust. Place the cake pan inside a larger 13x9-inch pan and fill the larger pan halfway with water to create a water bath.
- Bake the Cheesecake
تم نسخ الرابطBake for about 50 minutes, checking for doneness by ensuring the sides are set while the center remains slightly jiggly. If the crust begins to brown, the cheesecake is overbaked.
- Cool the Cheesecake Gradually
تم نسخ الرابطTurn off the oven and crack the door open using a wooden spoon. Let the cheesecake cool inside for 30 minutes. After that, close the oven door and leave the cheesecake inside for an additional 15 minutes.
- Chill Before Serving
تم نسخ الرابطRemove the cheesecake and let it cool at room temperature for about 30 minutes. Then transfer it to the refrigerator and chill for at least 8 hours before serving for the best texture and flavor.