Pistachio Cheesecake

Cuisine: North American / Category: Dessert
Pistachio Cheesecake
Prep Time 1 hour
Cook Time 1 hour
Additional Time 6 hours
Total Time 8 hours
Yield: 12 Slices

I made this cheesecake as a Christmas order from my coworker.

In exchange for money for the ingredients, I would get to bake it and photo it.

Unfortunately, I overbaked this one, but you can't tell because the cranberry sauce is hiding my failure.

To compensate, I baked another cheesecake, the Pomegranate Cheesecake.

I gave her the option to buy one or the other and told her I would understand if she didn't want either.

She ended up buying both, so I had to bake a third one for myself.

Though I had my doubts, she told me this was the better one.


  1. Set ingredients outside the fridge to warm it up to room temperature.
  2. Preheat oven to 177° C (350° F)


  1. Place a greased 9" springform in the oven.
  2. Combine coconut flour, sugar, salt, cinnamon, and nutmeg. Best with a food processor.
  3. Add eggs.
  4. Mix in walnuts and pistachios, without crumbling them to powder.
  5. Press the dough into the springform and poke holes in the bottom with a fork or toothpick.
  6. Bake for 10-15 minutes, until firm.


  1. Separate eggs. In a small dish mix egg whites with cream of tartar until stiff; set it in a fridge.
  2. In a large bowl, mix together cream cheese, sugar, vanilla, lemon juice, salt, and matcha until smooth.
  3. Add the yolks together and mix gently for a short period of time (Do not overmix). Fold in the egg whites with a spatula without deflating the whites too much.
  4. Bake for 50 minutes, or until golden and the center is set. Allow to cool at room temperature, then refrigerate for at least 6 hours before serving.


  1. In a saucepan over medium heat, bring cranberries, sugar, water, and vanilla to boil. Reduce to a simmer and keep stirring until it lightly thickened.
  2. Set it aside to cool down.
  3. Spread it after the cake has cooled down a bit.

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