Ingredients
No-Bake Pistachio Crust
- 1 ½ cups Setton Farms Dry Roasted with Sea Salt Organic Pistachio Kernels
- 2 tablespoon Brown sugar
- Pinch kosher salt
- 4 tablespoon Unsalted butter cold and cubed
- 2 teaspoon Water
-Cheesecake Filling
- 24 oz Cream cheese room temp
- ¾ cup Granulated sugar
- ½ cup Sour cream
- ½ cup Heavy cream
- ½ cup Setton Farms Raw Pistachio Kernels for infusion
- 2 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 teaspoon Gelatin powder
- 3 tablespoon Cold water
To Serve
- ¼ cup Setton Farms Dry Roasted with Sea Salt Organic Pistachio Kernels chopped
- Drizzle olive oil optional
- Pinch flaky salt
Method
Make the Pistachio-Infused Cream
- In a sealed jar or container, combine ½ cup pistachios and ½ cup heavy cream. Refrigerate overnight.
- The next day, strain and discard pistachios; reserve the infused cream.
Make the Crust
- In a food processor, pulse the cold butter until broken into pea-sized bits.
- Add pistachios, brown sugar, and salt. Pulse to coarse sand texture.
- Add water and pulse until mixture holds when pressed.
- Press into a 9-inch springform pan and smooth flat. Chill while making filling.
Prepare the Gelatin
- Sprinkle gelatin over cold water in a bowl. Let bloom for 5 minutes.
- Heat gently until dissolved and reaches 170°F. Remove from heat.
Make the Filling
- In a stand mixer with paddle attachment, beat cream cheese and sugar until smooth, 2–3 minutes.
- Add sour cream, infused cream, vanilla, and lemon zest. Mix until fluffy, ~2 minutes.
- On low speed, drizzle in warm gelatin mixture until combined. Mix on medium for 30 seconds.
Assemble & Chill
- - Pour filling into prepared crust and smooth with offset spatula.
- - Chill at least 6 hours, or until fully set.
Serve
- - Run a knife around the pan to release the cheesecake.
- - Unmold, slice with a hot knife, and top with chopped pistachios, flaky salt, and olive oil if using.