Pistachio Cheesecake 

Product: Almond Flour 

Servings per recipe:  22 

Nutritional Information per serving: 

Ingredients: 

For the crust 

• 2 ½ cups Just About Foods Almond Flour 
• ¼ cup sugar  
• ¼ cup butter, room temperature 
• 1/8 teaspoon salt 
• 1 egg 
• ½ teaspoon vanilla  

For pistachio paste 

• 6oz toasted unsalted pistachios, blanched and peeled 
• 7oz icing sugar 
• ¼ teaspoon salt 
• 3 tablespoons neutral vegetable oil (such as canola)  

For the filling 

• 21oz cream cheese 
• 1 ½ cups pistachio paste 
• ¾ cup sour cream 
• ½ cup heavy whipping cream 
• 1 teaspoon vanilla extract  
• 2 eggs  

Instructions: 

For the pistachio paste, soak the pistachios in boiling water for 10 minutes. In the bowl of the food processor put the drained pistachios and process until it starts to look like a paste, add icing sugar, salt, and oil and continue processing until a thick paste. Set aside until needed. 

To make the crust, in the bowl of the stand mixer, combine Almond Flour, sugar, and salt, add the butter, and mix until well incorporated. Finally, add the egg to get a uniform dough. Wrap the dough in plastic film and let it set on the fridge for 15-20 minutes. 

Preheat your oven to 350°F and prepare an 11” springform pan by greasing the sides and lining the bottom with parchment paper, leaving some paper sticking out along the sides.  

Using your hands, press the dough into the bottom of the pan, working it to halfway of the sides. Poke the bottom with a fork, and line the top of the pan using a rectangle of parchment paper bigger than the pie snugging the lining right against the edges of the crust. Pour a handful of raw beans or chickpeas on top of the lining and bake for 12 minutes. Take it out from the oven and grasp the corners of the parchment to remove it with the weights. 

For the filling, in your stand mixer with the paddle attachment, beat the cream cheese until creamy, add the pistachio paste, and mix until smooth, scrape down the sides of the bowl and pour the sour cream and heavy whipping cream, until well combined. Add the eggs and mix until just combined, be careful not to overmix to avoid cracking. 

Pour the mixture into the crust and bake for 10 minutes at 350°F, then reduce the oven to 300°F and bake for 40 minutes or until set with a slight wobble in the middle. Turn off the oven and leave the cheesecake inside with a wooden spoon in the door to crack it open. Let it set for 30 minutes. 

Cool completely at room temperature before chilling it in the fridge for at least 8 hours.  

Serve topped with more pistachios and enjoy!