Here’s a recipe for Pistachio Cheesecake, including ingredients, instructions, and approximate nutrition information:
Ingredients:
For the crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
For the filling:
- 24 oz (680g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) heavy cream
- 1/2 cup (120ml) sour cream
- 1/2 cup (65g) pistachios, finely chopped
- Green food coloring (optional)
For the topping (optional):
- Whipped cream
- Chopped pistachios
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan and set aside.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared pan. Place the pan in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the heavy cream and sour cream, mixing until smooth and well combined. If desired, add a few drops of green food coloring to achieve a pistachio color.
- Stir in the finely chopped pistachios until evenly distributed throughout the batter.
- Pour the filling over the chilled crust in the springform pan, spreading it out evenly.
- Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
- Remove the cheesecake from the oven and run a knife around the edges of the pan to loosen the cheesecake. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
- Once chilled and set, remove the cheesecake from the springform pan and transfer it to a serving platter.
- If desired, top the cheesecake with whipped cream and chopped pistachios before serving.
Nutrition information (per serving, based on 12 servings):
- Calories: Approximately 450
- Total Fat: Approximately 35g
- Saturated Fat: Approximately 20g
- Cholesterol: Approximately 150mg
- Sodium: Approximately 300mg
- Total Carbohydrates: Approximately 30g
- Dietary Fiber: Approximately 1g
- Sugars: Approximately 22g
- Protein: Approximately 7g
Enjoy this delicious Pistachio Cheesecake as a delightful dessert treat!