A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Pistachio Orange Cheesecake

Author:

Pistachio Orange Cheesecake Recipe Pistachio Orange Cheesecake Recipe

Pistachio and orange complement each other beautifully in this unusual cake, with its nutty, orange-infused crust and creamy pistachio-flavored cheesecake filling.

At a glance

Prep
Bake
Total
Yield
one 9" cheesecake
Nutrition information

Ingredients

Choose your measure:

Crust

Filling

  • 24 ounces (1 1/2 pounds) cream cheese, at room temperature
  • 1 1/4 cups sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • grated rind (zest) of 1 orange
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup sour cream
  • 2 tablespoons fresh orange juice
  • 1/4 cup pistachio paste
  • 1 tablespoon water

Garnish

  • chopped pistachio nuts
  • orange slices or candied orange peel

Instructions

  1. Preheat the oven to 375°F. Lightly grease a 9" or 10" springform pan.
  2. To make the crust: Place 1/2 cup of the flour, all the sugar, and the pistachios in the bowl of your food processor. Grind until the nuts are very fine. Transfer the mixture to a large mixing bowl and add the salt, the rest of the flour, and the softened butter. Mix with a paddle until the mixture looks crumbly, then beat in the orange zest and egg.
  3. Press the dough evenly across the bottom and 1" up the sides of the prepared pan. Chill the dough for 10 minutes, then prick it all over with a fork and bake for 20 minutes, until golden brown. Remove from the oven and cool to room temperature. Reduce the oven temperature to 325°F.
  4. To make the filling: Place the cream cheese, sugar, and flour in the bowl of a stand mixer fitted with a paddle. Run the mixer at low speed until no lumps remain, about 4 minutes. Scrape the bowl and mix in the orange zest, salt, vanilla, and 1 egg. Scrape the bowl and add the rest of the eggs, one at a time, waiting until each egg is fully incorporated before adding the next. Mix in the sour cream and orange juice.
  5. Measure out 1 1/4 cups of the batter and set aside. Pour the rest into the pan over the cooled crust. In a medium heatproof bowl, heat the pistachio paste with the water for 1 minute at half power in the microwave; stir to soften it and remove as many lumps as you can. Add half of the reserved filling and mix until smooth. Add the remaining reserved filling and mix completely.
  6. Add the pistachio batter to the orange batter and mix until smooth for a uniform effect. Alternately, you can drop the pistachio batter by the tablespoonful in a ring around the cheesecake about 1" in from the edge, and swirl with a table knife for a decorative touch.
  7. Bake the cheesecake for 45 to 50 minutes, until the edge of the cake is set 1" in from the edge. The middle should still jiggle when you nudge the pan; the center will look underbaked.
  8. Turn off the oven and prop open the door. Set a timer for 1 hour. The cheesecake will slowly finish cooking during this time.
  9. After 1 hour, take the cake out of the oven, cool to room temperature, and refrigerate until ready to serve. Before serving, decorate the top with chopped pistachio nuts and orange slices or candied orange peel.
  10. Store any leftovers in the refrigerator for several days.

Nutrition Information

  • Serving Size 1 slice,88g
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 308
  • Calories from Fat 189
  • Total Fat 21g
  • Saturated Fat 11g
  • Trans Fat 1g
  • Cholesterol 95mg
  • Sodium 197g
  • Total Carbohydrate 26g
  • Dietary Fiber 1g
  • Sugars 18g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.