Description
Rich pistachio cheesecake with a buttery graham crumb base, silky cream cheese filling, and a subtle citrus finish. Perfect for celebrations, gatherings, or an indulgent family dessert.
Ingredients
Scale
- 1 cup pistachios (unsalted, raw)
- 1/2 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 2 cups cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 egg yolks
- 3 egg whites
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F for gentle baking.
- Blend pistachios, crumbs, butter, and sugar into crust.
- Press crust into a 9‑inch springform pan.
- Whisk cream cheese, sour cream, sugars, eggs, vanilla, lemon until silky.
- Fold in pistachios for texture and fat structure.
- Pour the filling onto crust and tap to release bubbles.
- Bake 45‑50 minutes, watch top lightly tan.
- Cool, then chill for at least four hours before serving.