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  • 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

Nutrition: Per serving (10)

  • kcal623
  • fat40g
  • saturates22g
  • carbs55g
  • sugars32g
  • fibre2g
  • protein9g
  • salt1.2g
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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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Comments, questions and tips (4)

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A star rating of 5 out of 5.4 ratings

Judith Felman

question

How do you make the pistachio cream? I cannot see it explained in the recipe. Thanks, Judith

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Pistachio cream is an Italian delicacy that comes in jars. It's available online, in some delis and occasionally available in larger supermarkets. I'm afraid we don't have a recipe for this. We hope this helps. Best wishes, BBC Good Food Team.

Cameno Luder avatar

Cameno Luder

I substituted potato starch for cornflour as I didn't have cornflour but it made no difference. It was a really really nice cheesecake. Expensive to make but for my first cheesecake it was lovely and actually easy to get right despite struggling to get the egg white to stand up, slightly overcooking…

Lynda Burns-Hussein avatar

Lynda Burns-Hussein

Made this for Easter Sunday. The pistachio cream and pistachios make it expensive but it was worth it for a special occasion. I did use more pistachios (nuts and cream) than the recipe recommended but that was personal preference. A great cheesecake recipe, I’m going to use and adapt it for any…

pegostick

question

What's pistachio cream - never heard of it in Australia?

Cameno Luder avatar
Cameno Luder

I got mine in a jar from Costco UK.

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