Pistachio cheesecake

Enjoy a Persian take on cheesecake from Good Food reader Amani Al-Sitrawi, who shares this dessert recipe inspired by a gift from her brother

  • Prep:20 mins
    Cook:50 mins
    plus 24 hrs chilling and 30 mins sitting
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 623
  • fat 40g
  • saturates 22g
  • carbs 55g
  • sugars 0g
  • fibre 2g
  • protein 9g
  • salt 1.2g


  • 500g soft cheese
  • 225g caster sugar
  • 3 tbsp cornflour
  • 1 tsp vanilla extract
  • 250g soured cream
  • 3 eggs
  • 40g pistachios, chopped
  • 4 tbsp pistachio cream, melted
  • 40g ground pistachios
  • 400g digestive biscuits, crushed
  • 140g melted butter


  1. Heat the oven to 180C/160C fan/gas 4 and put an ovenproof dish half-filled with water on the bottom shelf. For the base, combine the digestives and melted butter in a bowl, then tip into a deep 23cm springform cake tin. Press into the base and up the side using a spatula. Set aside on a baking tray.

  2. Whisk the cheese, sugar, cornflour, vanilla and soured cream together, then add the eggs, one at a time, beating until creamy. Mix in the chopped pistachios, then pour the filling over the base. Bake on the middle shelf for 10 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 40 mins more until set with a slight wobble in the middle. Turn off the oven and leave the cheesecake inside with the door ajar for 30 mins (to avoid cracks). Leave to cool completely, then chill for 24 hrs. Pour over the pistachio cream and sprinkle with the ground pistachios to serve. Will keep chilled for up to two days.

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