Description
Strawberry Pistachio Cheesecake is a creamy, elegant bakery-style dessert made with smooth cream cheese, fresh strawberries, nutty pistachios, and bright lemon-vanilla flavor. It’s family-friendly, make-ahead perfect, and ideal for parties or holidays.
Ingredients
16 oz (452 g) cream cheese, softened
1 1/2 cups (300 g) granulated sugar
3 large eggs, room temperature
1/2 cup (120 g) sour cream
1/4 cup (60 ml) heavy cream
1/4 cup (57 g) unsalted butter, melted and cooled
1 tsp vanilla extract
Zest of 1 lemon
1 tbsp lemon juice
1 tbsp cornstarch
1 1/2 cups (180 g) pistachios, finely ground or finely chopped
2 cups (300 g) fresh strawberries, hulled and chopped
Optional garnish:
Sliced strawberries
Crushed pistachios
Extra lemon zest
Instructions
1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. (Optional) Wrap the pan with 2 layers of foil to protect it if using a water bath.
3. Beat cream cheese and sugar until smooth and creamy, scraping down the bowl as needed.
4. Add eggs one at a time, mixing on low just until combined after each egg.
5. Mix in sour cream, heavy cream, melted butter, vanilla, lemon zest, and lemon juice until smooth.
6. Add cornstarch and mix briefly until fully incorporated.
7. Fold in pistachios, then gently fold in chopped strawberries.
8. Pour batter into the prepared pan and smooth the top.
9. Bake 55–65 minutes, until edges are set and the center jiggles slightly.
10. Turn off oven, crack the door, and cool inside for 1 hour to reduce cracking.
11. Cool to room temperature, then refrigerate at least 4 hours (best overnight).
12. Slice with a warm knife, wipe between cuts, and garnish with strawberries and pistachios if desired.
Notes
For the smoothest cheesecake, use room-temperature cream cheese and eggs.
Avoid overmixing after adding eggs to prevent air bubbles and cracks.
Water bath tip: Set the foil-wrapped pan inside a larger pan and add hot water halfway up the sides.
Chill overnight for cleaner slices and better flavor.
Substitutions: pistachios → almonds/cashews; sour cream → full-fat Greek yogurt; strawberries → raspberries/blueberries.
Storage: Refrigerate covered up to 4 days. Freeze slices up to 1 month (wrap tightly).
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg