Ingredients

• 200 grams of crushed pistachio cookies
• 100 grams of unsalted butter, melted
• 500 grams of cream cheese, softened
• 200 grams of powdered sugar
• 300 grams of heavy cream
• 100 grams of roasted pistachios, chopped
• 3 teaspoons of vanilla extract
• 1 tablespoon of lemon juice

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the crushed pistachio cookies with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. In another bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract and lemon juice, and mix until combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form, and then gently fold it into the cream cheese mixture. Be careful not to deflate the whipped cream.
5. Fold in the chopped roasted pistachios until evenly distributed.
6. Pour the cheesecake filling over the crust in the springform pan and smooth the top with a spatula.
7. Bake for 45–50 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
8. Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
9. Before serving, garnish with additional chopped pistachios on top. Slice and enjoy your homemade Pistachio Cheesecake!