Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ⅓ cup unsalted butter, melted
- ½ cup granulated sugar
- 16 oz. cream cheese, softened
- 1 cup sour cream
- 1 cup pistachio paste
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon agar-agar powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed graham crackers with melted butter and granulated sugar.
- Mix until all crumbs are evenly coated.
- Press this mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake in preheated oven for 8-10 minutes until lightly golden.
- Remove from oven and allow it to cool completely.
- In another large bowl, beat softened cream cheese until creamy using an electric mixer on medium speed.
- Gradually add granulated sugar while continuing to mix until fully combined and smooth.
- Once your cream cheese mixture is smooth, add sour cream, pistachio paste, and vanilla extract.
- Mix on low speed until everything is well incorporated.
- In a small saucepan over low heat, combine agar-agar powder with half a cup of water.
- Stir constantly until dissolved completely; this should take about 5 minutes.
- Remove from heat and allow it to cool slightly before slowly pouring it into your cheesecake filling while mixing continuously.
- Pour the filling onto your cooled graham cracker crust in the springform pan.
- Smooth out the top with a spatula if you're feeling fancy!
- Tap gently on the counter to release any air bubbles trapped inside.
- Refrigerate your masterpiece for at least 4 hours or overnight.
Notes
Store cheesecake in an airtight container.
Enjoy chilled; no reheating necessary.
Serve with whipped cream topping.
Use fresh pistachios for flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg