Avoid overmixing the eggs
Mix gently once the eggs are added to reduce cracks and excess air.
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Pistachio Cheesecake
A baked pistachio cheesecake with a digestive biscuit crust and a creamy pistachio topping.
Total time6 hr
Calories565 kcal
Protein11g
Serves12
Step by step
Method
- 01
Heat the oven to 160°C and line a 23cm springform tin.
- 02
Crush the biscuits and 75g pistachios, mix with melted butter and press firmly into the tin.
- 03
Beat the cream cheese, double cream, pistachio spread, salt, vanilla and flour until smooth, then mix in the eggs one at a time.
- 04
Pour over the crust and bake for about 60 minutes, until the edge is set with a slight wobble in the centre.
- 05
Cool, refrigerate for at least four hours, then finish with pistachio spread and ground pistachios before cutting into 12 slices.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Chill before slicing
A full chill gives the filling time to set cleanly.
Use a warm knife
Wipe the knife between slices for neater portions.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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Digital Kitchen Scale
Useful for weighing ingredients accurately and keeping repeat batches consistent.
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Glass Meal Prep Containers
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Heavy-Duty Baking Tray
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