Pistachio Cheesecake

Ingredients

• 460 g Cream cheese (softened)
• 200 g Granulated white sugar
• 2 Eggs
• 120 g Sour cream
• 1.5 tbsp Vanilla extract
• 200 g Pistachio butter
• 250 g Digestive or graham cracker biscuits (crushed; use digestive biscuits or graham crackers)
• 1 tbsp Butter (melted)
• 1 tbsp Granulated sugar (for the biscuit base)
• Whipped cream (for finishing; whipped with the hand blender whisk attachment)
• Crushed pistachios (for finishing)

Steps

1. 1

   Lightly grease an 8-inch springform pan.

2. 2

   Using the chopper attachment, chop the digestive biscuits or graham crackers until fully crushed into fine crumbs.

3. 3

   Mix the crumbs with the melted butter and 1 tablespoon sugar until evenly combined.

4. 4

   Press the crumb mixture firmly into the bottom of the prepared pan to form the crust.

5. 5

   Place the softened cream cheese, 200 g sugar, sour cream, vanilla extract, and pistachio butter in a blender. Blend until combined.

6. 6

   Add the eggs and beat briefly, just until incorporated.

7. 7

   Pour the batter over the crust.

8. 8

   Bake in an air fryer at 150°C (300°F) for about 20 minutes, until the center is slightly wobbly but not wet. If needed, continue baking in 2-minute intervals.

9. 9

   Crack the air-fryer drawer open and leave the cheesecake to cool in the tray for 1 hour.

10. 10

    Remove the cheesecake from the tray, then chill in the refrigerator for about 8 hours or overnight.

11. 11

    Carefully remove the cheesecake from the pan. Finish with whipped cream and crushed pistachios, then slice and serve.

Notes

The source does not specify quantities for the whipped cream or crushed pistachio topping. The stated chilling time is about 8 hours or overnight.

Nutrition per serving

• dessert
• cheesecake
• vegetarian
• baked
• air fryer
• summer
• make-ahead