How to make Pistachio Cheesecake

This pistachio cheesecake is smooth, creamy and full of rich pistachio flavor. It combines a buttery biscuit crust with a velvety cheesecake filling for an elegant dessert that feels both indulgent and comforting. Perfect for dinner parties, celebrations or whenever you want a beautiful homemade dessert.

1. 1Preheat the oven to 160°C / 320°F and line or lightly grease a springform pan.
2. 2Crush the digestive biscuits into fine crumbs and mix them with the melted butter until evenly combined.
3. 3Press the biscuit mixture firmly into the bottom of the pan to form the crust, then chill while preparing the filling.
4. 4In a large bowl, beat the cream cheese and sugar until smooth and creamy.
5. 5Add the pistachio paste and vanilla extract, then mix again until fully combined.
6. 6Add the eggs one at a time, mixing gently after each addition.
7. 7Stir in the heavy cream and cornstarch until the filling is smooth and silky.
8. 8Pour the cheesecake filling over the chilled crust and smooth the top.
9. 9Bake for about 50 minutes, until the edges are set but the center still has a slight wobble.
10. 10Turn off the oven, leave the door slightly open, and let the cheesecake cool gradually inside for about 30 minutes.
11. 11Remove from the oven and let it cool completely at room temperature.
12. 12Chill in the refrigerator for at least 4 hours, or overnight, until fully set.
13. 13Before serving, top with crushed pistachios for extra texture and flavor.
14. 14Slice and serve chilled.

Tips for the best result

• Use room temperature ingredients for a smoother filling
• Mix gently to avoid too much air in the batter
• Let the cheesecake cool completely before chilling
• Chill for at least 4 hours before slicing
• Top with crushed pistachios just before serving for the best texture

Recipe FAQ