A Nutty Elegance: Pistachio Cheesecake with Almond Crust

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Ingredients:

For the almond crust:

  • 1 1/2 cups almond flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon almond extract

For the cheesecake filling:

  • 24 ounces (680g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup pistachio paste or finely ground pistachios
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • Green food coloring (optional)

For the topping:

  • 1/2 cup chopped pistachios, for garnish

Instructions:

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a mixing bowl, combine the almond flour, granulated sugar, melted butter, and almond extract until well combined. Press the mixture evenly into the bottom of the prepared springform pan.
  3. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the sour cream, heavy cream, and vanilla extract until smooth.
  6. Add the pistachio paste or ground pistachios, flour, and salt, and mix until well combined. If desired, add a few drops of green food coloring for a more vibrant green color.
  7. Pour the cheesecake filling over the almond crust in the springform pan. Smooth the top with a spatula.
  8. Place the springform pan on a baking sheet to catch any potential leaks, then transfer it to the preheated oven.
  9. Bake the cheesecake for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
  10. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool slowly.
  11. Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours or overnight to chill and set.
  12. Once chilled, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
  13. Garnish the top of the cheesecake with chopped pistachios.
  14. Slice and serve your Pistachio Cheesecake with Almond Crust. Enjoy the nutty elegance!

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