Name: Pistachio Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 6 h 30 min
Cuisine: American

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Preheat your oven to 325°F (160°C) and wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil. This protects the cheesecake during the water bath
Combine graham cracker crumbs, ⅓ cup sugar, and melted butter in a medium bowl. Press firmly into the bottom of the springform pan and freeze while preparing the filling
Grind the shelled pistachios in a food processor until finely ground. Be careful not to turn it into pistachio butter
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Gradually add 1 ½ cups sugar, beat until combined, then mix in vanilla extract, almond extract (if using), and green food coloring
Add eggs one at a time, mixing until just combined. Fold in sour cream, flour, and finely ground pistachios until the batter is smooth
Pour the batter over the chilled crust. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pa
Bake for 60-75 minutes, until edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour
Remove from the water bath, cool to room temperature, then chill in the refrigerator for at least 6 hours or overnight
Garnish with chopped pistachios, whipped cream, or fresh berries before serving

Ensure all ingredients are at room temperature for best results.

A water bath is crucial to prevent cracks in the cheesecake.

This cheesecake can be made ahead of time and keeps well in the refrigerator.