In another bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the granulated sugar and continue mixing until combined. Then, add the eggs one at a time, making sure to mix well after each addition. This part is crucial for a smooth filling! Next, gently fold in the sour cream, vanilla extract, ground pistachios, and lemon juice. You’ll love the beautiful light green color that starts to form as you fold these ingredients together.
Once the batter is ready, pour it over your cooled crust. This cheesecake is notoriously thick and creamy, so be prepared for joy when you see it fill the pan. Smooth the top with a spatula for an even finish. Place the springform pan in the oven and bake for about 50-60 minutes. The center should be slightly jiggly but set. After it’s done, turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour to prevent cracks.
Once cooled, let it chill in the refrigerator for at least four hours, though overnight is preferred for the best flavors to develop. Before serving, top with crushed pistachios for that extra crunch and sprinkle of color.
Pro Tips for Best Results
One of my favorite tips is to use room temperature cream cheese. I tested this recipe three ways—starting with cold cream cheese that just came out of the fridge vs. room temperature cheese. Let me tell you, the second option makes a world of difference. The mixture becomes fluffier and easier to work with!
Another tip is to use fresh pistachios. I once used pre-ground pistachios from the store, and while it was fine, the flavor was muted. Grinding them fresh made my cheesecake taste so much better, with that vibrant pistachio essence bursting through every slice.
Lastly, I always recommend letting your cheesecake cool slowly in the oven. This tip truly helps prevent cracks, and it’s something I learned the hard way; my first attempt had a serious fissure that haunted me every time I looked at it. This simple method can make your beautiful cheesecake even more impressive!
Common Mistakes to Avoid
One common mistake I see is not mixing the batter well enough. Under-mixing can leave you with lumps of cream cheese which makes for a less-than-pleasant texture. I found that using an electric mixer really speeds up this process, and I always aim for a smooth, velvety consistency. (See the next page below to continue…)