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Pistachio cheesecake

A whole pistachio cheesecake with the first slice cut out

Pistachio cheesecake

Name: Pistachio cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Persian
Ingredients: 500g soft cheese; 225g caster sugar; 3 tbsp cornflour; 1 tsp vanilla extract; 250g soured cream; 3 eggs; 40g pistachios chopped; 4 tbsp pistachio cream melted; 40g ground pistachios; 400g digestive biscuits crushed; 140g melted butter

Amani Al-sitrawi

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Serves 8 - 10

Easy

Prep: 20 mins

Cook: 50 mins

plus 24 hrs chilling and 30 mins sitting

A star rating of 5 out of 5.8 ratingsRate

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Enjoy a Persian take on cheesecake from Good Food reader Amani Al-Sitrawi, who shares this dessert recipe inspired by a gift from her brother

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g soft cheese
225g caster sugar
3 tbsp cornflour
1 tsp vanilla extract
250g soured cream
3 eggs
40g pistachios

chopped
4 tbsp pistachio cream

melted
40g ground pistachios

For the base

400g digestive biscuits

crushed
140g melted butter

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Nutrition: Per serving (10)

kcal623
fat40g
saturates22g
carbs55g
sugars32g
fibre2g
protein9g
salt1.2g

Method

step 1

Heat the oven to 180C/160C fan/gas 4 and put an ovenproof dish half-filled with water on the bottom shelf. For the base, combine the digestives and melted butter in a bowl, then tip into a deep 23cm springform cake tin. Press into the base and up the side using a spatula. Set aside on a baking tray.
step 2

Whisk the cheese, sugar, cornflour, vanilla and soured cream together, then add the eggs, one at a time, beating until creamy. Mix in the chopped pistachios, then pour the filling over the base. Bake on the middle shelf for 10 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 40 mins more until set with a slight wobble in the middle. Turn off the oven and leave the cheesecake inside with the door ajar for 30 mins (to avoid cracks). Leave to cool completely, then chill for 24 hrs. Pour over the pistachio cream and sprinkle with the ground pistachios to serve. Will keep chilled for up to two days.

Recipe from Good Food magazine, January 2023

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A star rating of 5 out of 5.8 ratings

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