0.75 cup
200 g
7 oz
6.60 fl oz
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
1 tbsp
15 g
0.52 oz
0.50 fl oz
chopped pistachios
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
Cheese filling
cream cheese
2.25 cup
550 g
19.25 oz
18.15 fl oz
2 pc
cream 33%
0.50 cup
150 ml
4.95 fl oz
pistachio butter
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
powdered sugar
0.50 cup
140 g
4.90 oz
4.62 fl oz


This cheeseckake has a sable crust. You can use any other type of shortbread dough at your discretion.

Sable base

All the ingredients should be chilled:

  • 200 g (7.00 oz) flour
  • 4 g (0.15 oz) salt
  • 20 g (0.70 oz) sugar
  • 100 g (3.55 oz) butter
  • 60 g (2.10 oz) eggs
  • 15 g (0.55 oz) water
  • 40 g (1.40 oz) chopped pistachios

Let's cook!

  1. Sieve the flour. Add the sugar and salt.
  2. Cut the chilled butter into cubes.
  3. Combine all these ingredients in a mixer bowl, and place it in the fridge to chill.
  4. Whisk the egg, and add water. Mix until combined, then cover the mixture and put it into the fridge
  5. Before starting to work with the dough, prepare some flour to roll it out with, as well as a sheet of baking paper.
  6. Knead the flour and the butter mixture into fine crumbs; add the chopped pistachios. Use a stand mixer with a paddle attachment, a knife, or just hands.
  7. Pour in the egg, and mix the mass on low speed so that it just starts to blend with the dough mixture.
  8. Transfer the dough to the work surface, and knead it quickly.
  9. Sprinkle the baking paper with some flour (just a little), and place the dough onto it. Roll out the dough to 2-3 mm (0.10 inch) thick (if possible), and cover it with another sheet of baking paper. Refrigerate for at least 1 hour.
  10. Trim the edges of the dough so that it fits the baking pan perfectly.
  11. Bake the sable at 170C (338F) for 10 to 15 minutes. Leave to cool.

Cheese filling

You will need:

  • cream cheese - 550 g (19.40 oz)
  • 2 eggs
  • cream 33% - 150 ml (5.10 fl oz)
  • pistachio butter - 70 g (2.45 oz)
  • powdered sugar - 140 g (4.95 oz)

Cooking instructions:

  1. Warm the cream and pistachio butter in a hot water bath until the latter melts completely (stirring constantly). Let it cool.
  2. Mix the cream cheese (at room temperature) and the powdered sugar. Add the eggs, and whip the mix at the lowest speed.
  3. Add the cream and pistachio mixture, and mix it all together; pour it over the sable crust.
  4. Bake the cheesecake using a water bath method (wrap the mold in foil threefold or fourfold, and then place it onto a bigger baking pan filled with hot water).
  5. Bake the cheesecake at 140C (284F) for about 60 to 70 minutes.
  6. Once it is baked, leave it in the oven for about 40 more minutes. Then place the cheesecake in the fridge overnight.