Pistachio Cheesecake

cooking.nytimes.com

emeeks

subheading: FOR THE CRUST:

½ cup/113 grams unsalted butter, melted, more for the pan

1 cup/125 grams all-purpose flour

⅓ cup/66 grams granulated sugar

¾ teaspoon fine sea or table salt

⅓ cup/55 grams finely chopped pistachios

subheading: FOR THE FILLING:

2 pounds/907 grams cream cheese (4 8-ounce packages), at room temperature

¾ cup/150 grams granulated sugar

½ teaspoon fine sea or table salt

4 large eggs, at room temperature

1 teaspoons pure vanilla extract

¾ teaspoon almond extract

1 cup/226 grams crème fraîche or sour cream

½ cup/140 grams sweetened pistachio cream, paste or spread

subheading: FOR THE TOPPING:

2 tablespoons raspberry, red currant or other clear jelly (not jam or preserves)

12 ounce/340 grams fresh raspberries (about 2 cups)

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer