Ingredients
- 10 1/2 ounces graham cracker crumbs
- 1/2 cup unsalted butter melted
- pinch of fine salt
- 1 1/2 tablespoons brown sugar
- 16 ounces cream cheese softened (2 packages of 8 ounces each)
- 1 cup granulated sugar
- 1/4 teaspoon fine salt
- 2 teaspoons pure vanilla extract
- 1 cup pistachio butter
- 1 cup sour cream room temperature
- 2 large eggs room temperature
- Zest of 1 lemon optional
- Whipped cream for garnish (optional)
Instructions
- Preheat your oven to 350°F. In a bowl, combine the graham cracker crumbs, melted butter, pinch of salt, and brown sugar. Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom and about 1 inch up the sides of a 8-inch springform pan.
- Bake the crust in the oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
- Lower the oven temperature to 325°F. In a large bowl, beat the cream cheese, granulated sugar, and salt until smooth and creamy. Mix in the vanilla extract and pistachio butter until well blended. Then fold in the sour cream.
- Add the eggs one at a time, gently stirring after each to prevent overmixing. Optional: Fold in the lemon zest for a fresh flavor. Pour the batter over the crust. In a separate pan, fill it halfway with hot water, and place it on the rack below where the cheesecake will bake. This creates steam in the oven while it bakes, helping to prevent cracking.
- Bake the cheesecake at 325°F for about 50-60 minutes, or until the edges are set and the center is just slightly jiggly. Turn the oven off and crack the door open; let the cheesecake cool in the oven for 30 minutes.
- Remove the cheesecake from the oven and cool on the counter for another 30 minutes before refrigerating. Chill in the refrigerator for at least 4 hours, ideally overnight, to set completely. Garnish with whipped cream.