| Category |
Cuisine |
Servings |
Prep Time |
Chill Time |
| Dessert |
Fusion / Mediterranean-Inspired |
8-10 |
1 hour |
4 hours |
This creamy, rich cheesecake is elevated with Eastanbul Turkish Pistachio Cream and topped with crushed pistachios for a luxurious nutty flavor. Perfect for special occasions or a decadent treat with your afternoon coffee.
Chef’s Tip: For an extra glossy finish, warm the pistachio cream slightly before spreading so it glides smoothly over the cheesecake.
Ingredients
- 200 g digestive biscuits (or graham crackers), crushed
- 80 g unsalted butter, melted
- 500 g cream cheese, softened
- 200 g sugar
- 200 ml sour cream
- 3 large eggs
- 2 tbsp Eastanbul Pistachio Cream
- 1 tsp vanilla extract
- 100 g Eastanbul Pistachio Cream for topping
- 50 g chopped pistachios
Directions
- Preheat oven to 325°F (160°C).
- Mix crushed biscuits with melted butter. Press into the bottom of a springform pan. Chill for 10 minutes.
- Beat cream cheese and sugar until smooth.
- Add sour cream, eggs (one at a time), pistachio cream, and vanilla. Mix until combined.
- Pour filling over the crust.
- Bake for 55–60 minutes, until the center is almost set. Turn off oven, crack the door, and let cool for 1 hour.
- Spread pistachio cream over cooled cheesecake.
- Sprinkle with chopped pistachios.
- Refrigerate for at least 4 hours or overnight before serving.
