Description
A rich and creamy cheesecake with a pistachio twist.
Ingredients
Scale
- 200g pistachio nuts
- 250g cream cheese
- 200ml heavy cream
- 100g sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 150g graham cracker crumbs
- 75g melted butter
Instructions
- Preheat your oven to 180°C (350°F).
- Blend pistachios until finely ground.
- Mix graham cracker crumbs and melted butter.
- Press this mixture into the bottom of a springform pan.
- In a bowl, mix cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in heavy cream, vanilla, lemon juice, and ground pistachios.
- Pour the mixture over the crust.
- Bake for 50 minutes or until set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh pistachios for best flavor.
- Keep leftovers refrigerated.
- Serve with a pistachio garnish for decoration.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Pistachio San Sebastián Cheesecake