Pistachio Cheesecake with Amaretti Crust

By getbaked_xac4ba

This pistachio cheesecake is built around balance. Instead of a dense, overly tangy filling, it uses mascarpone and cream to create a softer, more refined texture that allows pistachio to come through clearly. A thin amaretti crust adds contrast without overpowering, resulting in a dessert that feels clean, lightly floral, and naturally rich. If you’re curious how the flavor and texture came together, you can read more in the full breakdown of the pistachio cheesecake architecture.

Ingredients

Cream cheese	16 oz
Mascarpone	8 oz
Heavy cream	1/2 cup
Sugar	2/3 cup
Eggs	2
Pistachio cream	1/2 cup
Pistachio paste	1/4 cup
Orange zest	1 tsp
Orange blossom water	1/2 tsp
Vanilla extract	1 tsp
Salt	Pinch

Amaretti Crust

Amaretti cookies (crumbed)	1 1/2 cups
Pistachios	1/3 cup
Butter	3–4 tbsp
Salt	Pinch

Instructions

Preheat oven to 325°F. Line a springform pan with parchment.
Combine amaretti crumbs, pistachios, butter, and salt. Press into a thin layer.

| Amaretti sheet cookie broken down into fine crumbs
Bake crust 8–10 minutes until lightly set.

| Thin amaretti pistachio crust pressed and lightly baked
Mix cream cheese and mascarpone until smooth. Add sugar and combine.
Add eggs one at a time, then mix in cream, pistachio cream, pistachio paste, zest, orange blossom, vanilla, and salt.
Fold until smooth but do not overmix.

| Pistachio cream and paste folded into cheesecake batter
Pour filling over crust and smooth top.

| Cheesecake filling poured over crust before baking
Bake in a water bath for 45–60 minutes until center is slightly soft.

| Cheesecake just set with soft center after baking
Cool slowly, then chill at least 4 hours before slicing.

| Cross section showing creamy texture and thin crust

Ingredients

Amaretti Crust

Instructions

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