Step 3: Bake the Cheesecake
- Pour filling into the cooled crust. Tap pan gently on the counter to release air bubbles.
- Bake for 55–65 minutes, or until the center is just set and slightly wobbly. Do not overbake.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour to prevent cracking.
- Remove from oven and cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
Step 4: Add the Topping
- Just before serving, top with whipped cream and sprinkle with chopped pistachios or white chocolate curls, if desired.
- Release the cheesecake from the springform pan, slice, and serve chilled.
Tips & Variations
- No pistachio paste? Grind shelled pistachios finely in a food processor until they form a smooth butter.
- For extra crunch: Press some chopped pistachios into the top of the baked cheesecake before chilling.
- Gluten-free option: Use gluten-free graham crackers and ensure all ingredients are certified GF.
Quick Info
- Prep Time: 25 minutes
- Bake Time: 55–65 minutes
- Chill Time: 6 hours or overnight
- Servings: 10–12
Delicately nutty, smooth as silk, and beautifully green — this Pistachio Cheesecake is a unique dessert that delivers elegance and comfort in every bite. 💚🍰
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