Pistachio Cheesecake with Amaretti Crust
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 prepared and measured before starting the cheesecake
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
