Pistachio Cheesecake

• portioner: Servings: 8-12

Ingredienser

COOKIE CRUST

9oz digestive cookies (or 2 cups cookie crumbs)

½ cup unsalted butter, melted

1/4 teaspoon salt

1 tablespoon sugar

PISTACHIO FILLING

16oz cream cheese (two blocks), softened and at room temperature

1 cup granulated sugar

½ teaspoon salt

2 teaspoons pure vanilla extract

1 scant cup pistachio butter

1 cup sour cream

2 eggs plus 1 yolk

1 teaspoon lemon zest, or less

Vejledning

To make the crust:

In a food processor, process the cookies, salt, butter and sugar on high until very finely ground.

Add the melted butter and process until mixture is fully wet and comes together.

Press the crumbs up the sides and on the bottom of an 8”x2” springform pan or an 8″ cake pan with tall sides, lined with parchment paper (see notes).

Bake at 350 for 10 minutes. Place somewhere to chill while you make the filling.

To make the filling:

Preheat oven to 325.

In a food processor, process the cream cheese with the sugar and salt on high until it is utterly lump-free and completely smooth. Add the vanilla and scrape down the bowl and process for another minute.

Add the pistachio butter and process until it is very smooth and well-blended. Scrape down the bowl and process again to ensure all is combined.

Add the sour cream and process until combined.

Add the eggs and yolk, pulse until they are just incorporated.

Place a 13×9” sheet pan with very hot water on the bottom rack of the oven.

Pour batter into the crust, and place cheesecake on the middle rack. Bake for 50-60 minutes, rather than relying on time here look for visual cues for doneness: if it’s set on the sides and jiggly in the center it’s done.

Shut the oven off and put a wooden spoon in the door to crack it open.Let the cheesecake cool in the oven for 30 minutes.

Once 30 mins has passed, close the oven door and leave the cheesecake for another 15 minutes.

Remove and cool on the counter for about half an hour.

Transfer to fridge and let cool for 8 hours before serving.