Cheese and pistachio cake. My mother's favorite that you are going to love

This pistachio cheesecake has become my mother's favorite. I made it this Christmas and when she tried it she loved it.

It has a very creamy texture and a very rich pistachio flavor and is so easy to make that you will repeat it a thousand times. The only thing you have to take into account is the timing, but I have made it for you several times.

To prepare it, it is important to have a good pistachio paste or cream. It has to be 100% pistachio without sugar or white chocolate since it would be too sweet, and also it would not melt the same.

You ask me a lot about the color and the brand I usually buy. There are several. I usually buy this from Amazon this and I also sometimes buy it at Koro although it is more expensive. Regarding the color, Coro's is usually greener but if yours is not, a follower happened to me this dye By adding a few drops you get a very pretty color. She tried it in the recipe pistachio cheesecake, so in this recipe it will work the same for you.

Ingredients

- 350 ml whipping cream or heavy cream with at least 33% fat
- 180 g of 100% unsweetened pistachio cream. I buy this
- 600 g Philadelphia cream cheese
- 5 large eggs M/L - I buy the free-range ones from Mercadona or El Corte Inglés
- 180 g sugar
- 10 g of cornstarch
- 1 1/2 teaspoons pure vanilla extract

Directions

We preheat the oven to 220 ºC with up-down heat. This function makes the cake evenly cooked everywhere. If you use the hot air function, it may brown more on top.

The mold I used is 20 cm. We wet baking paper and mold it to the mold. Being wet it will be very easy to do it.

In a large bowl, mix the cream cheese. We beat it a little by hand or with a whisk to soften it. Add the cream, sugar, pistachio cream, vanilla and cornstarch and mix well.

We also add the eggs and with the help of a mixer or hand whisk, we blend all the ingredients until we have a smooth cream without lumps. If we do it by hand, we add them one by one, mixing well each time.

Pour the mixture into the mold and bake for 35 minutes. After this time, the cake will be slightly set and very liquid in the center, but that is exactly what we are looking for. If you see that it is toasting too much, put aluminum foil on top but without sealing it on the mold. We let it cool completely inside the mold for a few hours in the refrigerator and when it is no longer hot, we serve it. If you like it less soft and harder, you can put it in the refrigerator for 24 hours and it will harden there.

Tips and Tricks

You can serve with a hot chocolate sauce.
Prep time: 45 minutes + chilling time
Difficulty: easy
Servings: 10

Karmele Bujedo on 28 January, 2026 at

Hello, I have made two pistachio cakes. I have to say that the flavor is very rich, but it's not that creamy to me and as for the color, the top part comes out toasted to me and it doesn't look that intense green. I have one color left... neither white nor green, I would say beige.
- Lola Bernabe on 28 January, 2026 at
  
  Hello Carmele,
  
  The color of the cake depends directly on the color of your pistachio cream. There are greener pistachios and others that are more brown, depending on the color you will get more or less green. Mine is from Koro, a German brand, but if you don't have access to it, look for a good 100% organic pistachio cream. Some people have also told me that they have added a little lime green coloring but I haven't tried it.
  Regarding it being more toasted and not being as creamy, both things depend on your oven. What program did you use? Heat up and down or hot air? Is it very old? It is possible that your oven does not have the temperature well regulated and that is why it over toasts and also overcooks inside. You can check it with a thermometer and verify if the temperature indicated on the thermometer matches the temperature you select in the oven, because you would be surprised by the number of ovens that do not have it well regulated. As soon as they get old, the joints break down and that causes the temperature to not be exact. In any case, you can try putting aluminum foil on top if you see that it is toasting too much and if you want it creamier, try leaving it for 5 minutes less. Mine was more toasted on the edges but in the center it was good. I hope you liked it a lot because delicious brandy, greetings, surely delicious.
Jair on 24 April, 2026 at

Bruuuuutal! We love her 🫶
Perfect texture, perfect flavor... it is always a guaranteed success
- Lola Bernabe on 31 August, 2026 at
  
  Oh how excited! Thank you very much for your message. A hug