Easy baked pistachio cheesecake
If creamy, decadent desserts is your thing, then you gonna absolutely LOVE this vegan baked pistachio cheesecake! It has a dreamy rich and soft texture, so that each bite slowly melts in the mouth, liberating a delicious nutty pistachio flavor. I would say that this pistachio cheesecake is even more satisfying that it’s ridiculously simple! Indeed, you only need 6 staple ingredients that are easy to find in most regions of the world, in all seasons. It’s dairy free, flour free and naturally gluten free, so suitable for many people!
Ingredients to make pistachio cheesecake
This vegan baked pistachio cheesecake only requires a minimal number of ingredients that are easy to find in most countries and stores. But as simple as it seems, it’s important to use the right ingredients as they play a key role in the final result!
- Silken tofu is a specific type of tofu that has a soft consistency. It’s made in a similar process to firm block tofu, except that the soy milk is coagulated without curdling it. It’s also left unpressed, and so has a highest water contain than regular firm tofu. Silken tofu is used in many recipes like dressings and desserts to create a creamy and smooth texture. You can find silken tofu in more and more supermarkets, health stores, and in most asian grocery stores.
- Coconut cream is similar to coconut milk as it is obtained by blending coconut meat with water, but it contains less water and thus is thicker and more rich. Coconut cream is the thick layer that forms on the top of any canned coconut milk left in fridge. You can also buy it directly in a dedicated can.
- Pistachio butter, just like peanut butter, almond butter or any other nut butter, is a paste made by blending pistachios until smooth and runny. Although it contains only 1 ingredient, the flavor of pistachio butters can vary significantly depending on the quality of the raw pistachios. So it’s important to choose a good quality pistachio butter. I also recommend to use pistachio butter made from roasted pistachios for best flavors.
- Cane sugar is a minimally processed sugar made from sugarcane. Because of the minimal processing, it retains bitter, vegetal, and fruity notes that add depth to baked goods. As cane sugar often has larger crystals and is less neutral in flavor than granulated sugar, it can affect the texture and flavor of recipes. The deep and intense caramel flavor of cane sugar works well in this cheesecake recipe.
- Cornstarch is a fine white powder made from the starchy part of the corn kernels. Corn starch is commonly used in cooking as a thickening agent.
- Vanilla extract is made by macerating vanilla beans in a solution of water and ethanol. I recommend to use good quality vanilla extract, made from natural vanilla. You can also make it at home with vanilla beans and vodka.
Pistachio cheesecake FAQ
Is pistachio cheesecake gluten free?
Yes! This baked pistachio cheesecake doesn’t have flour and is entirely vegan and gluten free. If you’re celiac, make sure to use gluten free certified corn starch as it can be contaminated.
Can I use firm tofu instead of silken tofu?
Unfortunately no, silken tofu can’t be substituted with regular firm tofu in this recipe. It’s very important to use silken tofu and not firm tofu, as it is softer and gives the cheesecake its creamy texture.
Can I use light coconut cream?
Thick coconut cream makes the cheesecake rich, firm and creamy. I don’t recommend to use light coconut cream or coconut milk. On the contrary, it’s preferable to use full fat coconut cream with a content of at least 85% of coconut.
Can I make pistachio cheesecake ahead?
Absolutely! And this cheesecake is actually even better the day after. Baked vegan pistachio cheesecake needs to chill in the fridge for a long time to firm up properly. Also the flavors intensify with the time.
My cheesecake is too soft, what happened?
Several factors can explain this result: errors in weighing the ingredients, the use of light coconut milk instead of coconut cream, not enough cooking time, and the most common mistake is not letting the cheesecake chill long enough.
How to store the cheesecake?
Store the chilled cheesecake in an airtight container in the fridge. Try to keep the cheesecake as entire as possible for best results (avoid to pre slice the cheesecake before to store). Baked pistachio cheesecake should be consumed within 5 to 7 days. You can also freeze the cheesecake, whether whole or in slices. The fresher it is when you freeze it, the better the results will be!
For more cheesecakes and creamy desserts, check out these recipes!
- Hazelnut Baked Cheesecake
- Cookie dough and Caramel Baked Cheesecake (GF)
- Gingerbread Cranberry & Orange Cheesecake (GF)
- Lemon and Poppy seeds Cheesecake (RAW & GF)
- Coconut and Lime Mini Pies (RAW & GF)
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
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Pistachio Cheesecake
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Vegan baked pistachio cheesecake is a rich, creamy and decadent dessert with a delicious nutty flavor. It’s naturally gluten free and easy to make with only a few ingredients.
Ingredients
- 600 g silken tofu
- 200 g coconut cream *
- 120 g pistachio butter
- 120 g cane sugar
- 80 g cornstarch
- 1 tsp vanilla extract
- 1 pinch of salt
Instructions
- Preheat the oven to 400 degrees F (200°C) and line the bottom and the edges of an about 18 cm (7-inch) round springform pan with parchment paper.
- Open the can of chilled coconut cream and scoop out only the thick layer from the top. Blend all the ingredients together until you get a smooth and creamy batter.
- Pour the batter into the lined pan. Gently tap the pan on the counter to remove any air bubbles and to spread evenly the batter.
- Bake for about 1 hour. The cheesecake is done when it’s dark brown on the top, set on the sides but still jiggly in the center. Do not over bake the cheesecake as it will firm up as it cools.
- Shut off the oven, open the door and let the cheesecake cool in the oven for 30 minutes. Then, remove from the oven and let cool on the counter for another 30 minutes. Transfer the pan to the fridge and let cool for at least 4 hours or preferably overnight. The cheesecake will firm up as it chills and the flavors will enhance.
- To serve, carefully remove the cheesecake from pan and cut into slices.
Notes
- Store the can of coconut cream in the fridge overnight before using. Then carefully open the can without shaking it, and scoop out only the thick layer of coconut cream that has formed on the surface. Keep the watery part for smoothies or other recipes.
Recette version française
Print Flan à la pistache
- Prep Time: 15 minutes
- Cook Time: 1 heure
- Total Time: 1 heure 15 minutes
- Yield: 6 parts 1x
- Category: Dessert
- Method: Four
- Cuisine: Américaine
- Diet: Vegan
Description
Ce flan vegan à la pistache ultra crémeux est très facile à réaliser avec peu d’ingrédients.
Ingredients
- 600 g de tofu soyeux *
- 200 g de crème de coco °
- 120 g de purée de pistache
- 120 g de sucre de canne
- 80 g de fécule de maïs (maïzena)
- 2 cuil. à café de vanille liquide
- 1 pincée de sel
Instructions
- Préchauffer le four à 200°C. Chemiser le fond et les bords d’un moule à manqué à bords hauts d’environ 18 cm de diamètre avec du papier cuisson.
- Ouvrir la boîte de conserve de crème de coco et prélever la couche de crème épaisse en surface. Placer tous les ingrédients dans le bol d’un blender et mixer pour obtenir un mélange lisse et crémeux.
- Verser la préparation dans le moule chemisé. Répartir la pâte dans l’ensemble du moule en une couche régulière et lisser la surface.
- Enfourner et cuire pendant 1 heure. Le flan est cuit lorsque la surface est bien colorée, que les bords sont pris, mais que le centre est encore tremblotant. Ne pas pousser d’avantage la cuisson car le cheesecake va se raffermir en refroidissant.
- Éteindre le four, ouvrir la porte et laisser reposer 30 minutes. Puis sortir le plat du four et laisser refroidir 30 minutes supplémentaires à température ambiante. Finalement placer le flan toujours dans son moule au réfrigérateur pendant au moins 4 heures, idéalement toute une nuit.
- Au moment de servir, démouler le flan et couper en parts.
Notes
- Le tofu soyeux est un type de tofu non pressé (contrairement au tofu ferme traditionnel), ce qui lui confère une texture tendre et onctueuse. Il se trouve facilement en supermarché, en magasin bio ou en épicerie asiatique.
- Placer la boîte de conserve de crème de coco au réfrigérateur 8 heures avant utilisation. Ouvrir la boîte sans la remuer, et prélever uniquement la couche de crème épaisse formée en surface. Garder la partie aqueuse pour l’utiliser dans des smoothies ou autres préparations.
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