Pistachio Crusted Cheesecake

Ingredients:

Pistachio Flour Crust: 9” Pie Plate

• 3 cups Pistachio Flour - The Pistachio Factory
• ¼ teaspoon sea salt
• 2 tablespoons cold salted butter (or melted coconut oil)
• 1 large egg

Cheesecake Filling

• 1 and 1/4 cups cold heavy cream or heavy whipping cream
• (3) 8-ounce blocks full-fat cream cheese, softened to room temperature
• 1/3 cup Roasted Unsalted Pistachio Butter - The Pistachio Factory
• Can do 2/3 cup to give it that extra pistachio flavor
• ½ cup granulated sugar
• 2 Tablespoons confectioners’ sugar
• ¼ cup sour cream, at room temperature

Instructions:

Make the Crust:

1. Place flour and salt in a stand-up mixer and mix for 10-30 sec so they are well combined
2. Add Butter (or coconut oil) and egg and mix until mixture forms a ball
3. Press dough into a 9" pie dish - *Dough will be sticky and a little crumbly
4. Bake at 350°F for 8 - 12 minutes

Make the Filling: * Best to prep and sit overnight, so plan wisely.

1. Using a hand mixer or a stand-up mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Empty into another bowl and set aside.
2. Using a hand mixer or a stand-up mixer fitted with a whisk or paddle attachment, beat the room temperature cream cheese, pistachio butter, and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
3. Add the confectioners’ sugar and sour cream. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
4. Using a rubber spatula slowly fold the whipped cream into the cheesecake filling until combined. This takes several turns with your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
5. Once well combined, add the pistachio cheesecake filling to the pistachio flour crusted pie dish. Smooth top with spatula.
6. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best or plan to chill overnight.
7. Top with pistachio flour or even drizzle with pistachio butter on top.
8. Using a clean sharp knife, cut into slices for serving. * This particular Pistachio flour crust will be more on the crumbly side due to the nature of the product and recipe.