This pistachio cheesecake with lemon zest is both creamy and fresh, with a crisp digestive biscuit base. Filled with a light and airy mixture of cream cheese, cream, and pistachio paste, the cake gets a beautiful green color and delicious flavor. Top with chopped pistachios or edible flowers for a festive finish.
Ingredients
- 400 g digestive biscuits or Marie biscuits
- 100 g butter
- 400 g plain cream cheese
- 300 ml whipping cream
- 100 g pistachio paste
- 60 g powdered sugar
- Finely grated zest of 1 lemon
- Chopped pistachios or edible flowers, for decoration
Follow these steps
- Melt the butter.
- Crush the biscuits into fine crumbs and mix the crumbs with the melted butter.
- Press the mixture firmly into the base of a 24 cm (9.5-inch) springform pan.
- Refrigerate while preparing the filling.
- Attach the mixing bowl and balloon whisks to the stand mixer.
- Whip the cream cheese and powdered sugar until smooth and fluffy. Add the whipping cream and whisk until light and creamy.
- Gently fold in pistachio paste and lemon zest. Mix until smooth and evenly green.
- Pour the filling over the crust. Let it chill in the refrigerator for at least 2 hours, preferably longer for the best texture.
- Top with chopped pistachios or edible flowers before serving.