Honey and Pistachio Cheesecake Delight (Print version)

A creamy baked honey pistachio cheesecake with a buttery nut crust, tangy Greek yogurt, and a glossy honey drizzle.

# Ingredients:

For the pistachio crust

01 - 1 1/2 cups (150 g) graham cracker crumbs
02 - 1/2 cup (60 g) shelled roasted unsalted pistachios, finely chopped
03 - 5 tablespoons (70 g) unsalted butter, melted
04 - 1 tablespoon honey
05 - 1/4 teaspoon fine salt

For the cheesecake filling

06 - 24 oz (680 g) full-fat block cream cheese, softened
07 - 2/3 cup (135 g) granulated sugar
08 - 1/3 cup (115 g) honey
09 - 1 tablespoon cornstarch
10 - 3/4 cup (180 g) plain full-fat Greek yogurt
11 - 3 large eggs, room temperature
12 - 2 teaspoons vanilla extract
13 - 1 teaspoon fresh lemon zest
14 - 1 tablespoon fresh lemon juice
15 - 1/4 teaspoon fine salt

For the topping

16 - 1/4 cup (85 g) honey, warmed until pourable
17 - 1/3 cup (40 g) chopped pistachios
18 - 1 teaspoon lemon or orange zest, optional

# Instructions:

01 - Heat the oven to 325F. Line the bottom of a 9-inch springform pan with parchment. Wrap the outside of the pan with two layers of foil and set a kettle of water to boil.
02 - Mix graham crumbs, chopped pistachios, melted butter, honey, and salt until evenly damp. Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool while you make the filling.
03 - Beat softened cream cheese, sugar, honey, cornstarch, vanilla, lemon zest, lemon juice, and salt on medium-low speed until smooth. Scrape the bowl well so no lumps remain.
04 - Mix in the Greek yogurt until just combined. Add the eggs one at a time on low speed, mixing only until each egg disappears into the batter.
05 - Pour the filling over the crust. Place the pan in a roasting pan and add hot water until it reaches about 1 inch up the sides. Bake for 55-65 minutes, until the edges are set and the center has a gentle wobble.
06 - Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Move it to a rack until room temperature, then chill for at least 6 hours or overnight.
07 - Run a thin knife around the edge before releasing the pan. Drizzle with warm honey, sprinkle with pistachios and zest if using, then slice with a warm clean knife.

# Good to know:

01 - Best chilled overnight for the cleanest texture.
02 - Use full-fat block cream cheese for reliable structure.
03 - Warm the honey just until pourable before drizzling.

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