Vanilla Pistachio Cheesecake
MAKES
one 9 inch / 23 cm cheeseake
TAKES
Prep time: 40 minutes
Cook time: 90 minutes
Total: 2 hours 10 minutes
✻ ABOUT THIS RECIPE
The creamy flavors of pistachio + vanilla are especially lovely in cheesecake form. For this recipe, I make a homemade pistachio shortbread crust, which is pressed into the pan and par-baked to toasty perfection. The custard is loaded with vanilla beans, then half is given sweet boost from pistachio cream - then the two batters are swirled together to form a truly dreamy combination.
INGREDIENTS
Pistachio Shortbread Crust
120 g / 1 cup shelled raw pistachios
24 g / 2 tablespoons granulated sugar
3 g / ¾ teaspoon fine sea salt
56 g / ½ cup powdered sugar
113 g / ½ cup unsalted butter, cut into 5-6 pieces, at room temperature
5 g / 1 teaspoon vanilla extract
120 g / 1 cup all purpose flour
Cheesecake
906 g / 2 pounds cream cheese, at room temperature
15 g / 1 tablespoon vanilla bean paste or 1 vanilla bean, halved and scraped
198 g / 1 cup granulated sugar
23 / 3 tablespoons all purpose flour
2 g / ½ teaspoon fine sea salt
170 g / 3 large eggs, at room temperature
115 g / ½ cup sour cream, at room temperature
60 g / ¼ cup heavy cream, at room temperature
200 g / 1 cup pistachio cream
More Cheesecake This Way:
METHOD
1. Preheat the oven to 350°F / 175°C with an oven rack in the center. Lightly grease a 9 inch / 23 cm springform pan. Wrap the base and sides of the pan well with aluminum foil, and transfer to a large baking pan such as a casserole dish, or large cake pan (this will serve as the water bath during the final stage of baking.)
2. Make the shortbread crust: in the bowl of a food processor, pulse the pistachios, granulated sugar, and salt until the pistachios are finely ground. Add the powdered sugar and pulse well to combine.
3. Add the butter to the food processor and pulse until the mixture is evenly combined. Scrape the base and sides of the bowl well. Add the vanilla and mix to combine. Add the flour, and pulse until the mixture comes together to make a uniform dough.
4. Press the dough into the base and about ½ inch / 1 cm up the sides of the pan, forming a fairly even layer.
5. Transfer the pan to the oven and bake the crust until lightly golden, 20-22 minutes. Let the crust cool to room temperature.
6. Reduce the oven temperature to 325° / 160°C. Bring a large kettle of water to boil to use for a water bath.
7. Make the cheesecake: in a food processor, process the cream cheese and vanilla bean paste or seeds for 1 minute. Scrape the bowl well. In a small bowl, whisk the sugar, flour, and salt to combine. Add this mixture to the mixer, and process until evenly incorporated. Scrape the base and sides of the bowl well.
8. Add the eggs one at a time, processing each until it’s fully incorporated, and scraping the bowl well before adding the next.
9. Add the sour cream and pulse to combine. Scrape the bowl well, then add the cream and pulse to combine. Scrape the bowl well.
10. Pour about ½ of the cheesecake batter into a large liquid measuring cup (or other container with a pour spout). Add the pistachio cream to the remaining batter and process until well combined.
11. Pour about ⅓ of the vanilla cheesecake batter into the center of the cooled crust. Pour about ½ of the pistachio batter into the center again. Repeat this process, alternating adding vanilla and pistachio batter until all the batter is used.
12. Use a skewer or chopstick to gently swirl the two batters together - don’t over-mix - just a few swirly swipes will do.
13. Gently transfer the dish containing the springform pan to the oven and fill the dish with boiling water, ideally so it comes about halfway up the sides of the springform pan. Bake the cake for 20 minutes, gently rotate the pan, and bake for 20 minutes more.
14. Reduce the oven temperature to 275°F / 135°C and bake for 10 to 15 minutes more, until the cake jiggles slightly in the center when you gently shake the pan.
15. Turn the oven off and open the oven door to vent out the heat. Leave the cheesecake inside for 10 minutes, then let cool at room temperature for 1 hour. Unwrap the foil from around the pan.
16. Chill the cake for at least 8 hours before serving. To unmold, using a small offset spatula, run it around the outside of the cheesecake to loosen, then gently remove the outer ring. Using a large spatula, gently loosen the base of the cheesecake and transfer to a platter.
17. Keep the cheesecake chilled until ready to slice and serve.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
