This Matcha Pistachio Cheesecake combines the earthy flavor of matcha with the nutty richness of pistachios, creating a unique dessert that is both visually stunning and delicious.
The creamy texture of the cheesecake pairs perfectly with the crunchy pistachio crust.
The recipe is straightforward, making it accessible for both novice and experienced bakers.
It’s a great choice for special occasions or as a delightful treat to enjoy at home.
Delicious Matcha Pistachio Cheesecake
This cheesecake features a buttery pistachio crust topped with a smooth matcha-infused cream cheese filling.
The preparation time is about 30 minutes, and it requires chilling for several hours before serving, making it a perfect make-ahead dessert.
Ingredients
- 1 ½ cups pistachios, shelled and finely ground
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- 1 teaspoon salt
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder
- 1 cup heavy cream
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix the ground pistachios, melted butter, sugar, and salt until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and matcha powder until fully incorporated.
- Combine: Pour the matcha filling over the cooled pistachio crust, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.
- Serve: Before serving, whip the heavy cream until soft peaks form and spread it over the top of the cheesecake. Garnish with additional crushed pistachios if desired.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 6g
- Carbohydrates: 30g
Matcha Pistachio Cheesecake
This matcha-infused cream cheese filling is perfect for make-ahead desserts. It takes about 30 minutes to prepare and requires chilling for several hours before serving.
Ingredients
- 1 ½ cups pistachios, shelled and finely ground
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- 1 teaspoon salt
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder
- 1 cup heavy cream
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix the ground pistachios, melted butter, sugar, and salt until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and matcha powder until fully incorporated.
- Combine: Pour the matcha filling over the cooled pistachio crust, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.
- Serve: Before serving, whip the heavy cream until soft peaks form and spread it over the top of the cheesecake. Garnish with additional crushed pistachios if desired.
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