Pistachio cream cheesecake

This pistachio cream cheesecake is a classic American-style baked cheesecake with an irresistible pistachio twist. I absolutely love pistachio spread (I’m quite happy eating it straight from the jar with a spoon!), so it was only a matter of time before it found its way onto one of my cheesecakes. The pistachio spread is a ready-made product – similar to chocolate spread – so there’s no need to prepare it beforehand. Finished with a generous scattering of chopped pistachios, it’s impossible to resist!

Ingredients for biscuit base:

• 160 g digestive biscuits
• 60 g pistachios, finely chopped
• 30 g butter, melted

Place the biscuits, pistachios and melted butter into a food processor and blitz until the mixture resembles damp sand. Alternatively, crush the biscuits in a sturdy freezer bag using a rolling pin, then mix with the melted butter and finely chopped pistachios. Line the base of a 23 cm springform tin with baking paper.

Press the biscuit mixture firmly into the base of the tin. Bake at 175°C for about 12 minutes, or until lightly golden. Remove from the oven and leave to cool slightly while preparing the filling.

Wrap the outside of the springform tin with two layers of aluminium foil, as the cheesecake will be baked in a water bath.*

Ingredients for cheesecake filling:

• 800 g full-fat or half-fat curd cheese, finely ground three times
• 300 ml double cream
• 3 large eggs
• 1 large egg yolk
• 220 g caster sugar
• 3 tablespoons plain flour
• 1 teaspoon vanilla extract or 16 g vanillin sugar
• ½ teaspoon almond extract or a few drops of pistachio or almond flavouring

All the ingredients should be at room temperature.

Place all the filling ingredients, except the double cream, into the bowl of a stand mixer. Mix just until smooth and combined, or whisk by hand. Do not overmix, as incorporating too much air will cause the cheesecake to rise excessively during baking and then sink as it cools. The finished cheesecake should have a beautifully level surface. Finally, add the double cream and mix until just incorporated. Pour the filling over the prepared biscuit base.

Bake at 160°C, preferably using conventional top and bottom heat, for 60–70 minutes. The surface should be fully set and no longer wobble when gently touched. If necessary, bake for a little longer. Leave the cheesecake to cool completely.

Ingredients for topping:

• 200 g (1 jar) pistachio spread, or more if desired
• ½ cup or more chopped pistachios

Spread the pistachio spread evenly over the chilled cheesecake. Scatter generously with the chopped pistachios.

*Bake the cheesecake in a water bath by placing the wrapped springform tin inside a larger roasting tin or ovenproof dish. Pour boiling water into the outer tin until it reaches about halfway up the sides of the cheesecake tin. The steam created during baking ensures the cheesecake cooks evenly, develops an exceptionally creamy texture, and is much less likely to crack.

Enjoy!