Chocolate Pistachio Cheesecake Recipe

Prepare crust

Preheat oven to 350°F (175°C). Pulse the pistachios in a food processor until finely ground but not pasty. Combine ground pistachios, graham cracker crumbs, sugar and salt in a bowl. Stir in melted butter until mixture holds together when pressed. Press mixture evenly into the bottom and slightly up the sides of a 9-inch (23 cm) springform pan (use the back of a measuring cup for even compaction). Chill in refrigerator while preparing filling (10–15 minutes).

Blind-bake (optional for crisper crust): bake crust for 10 minutes, then cool slightly. If you prefer a soft crust, omit baking and proceed directly to filling.

Melt chocolate

Place chopped bittersweet chocolate in a heatproof bowl and melt using a double boiler or microwave in 20–30 second bursts, stirring between intervals, until smooth. Set aside to cool slightly.

Mix cream cheese and sugar

Reduce oven temperature to 325°F (160°C). In a large mixing bowl, beat room-temperature cream cheese with sugar until smooth and free of lumps (use a stand mixer on low–medium speed or a hand mixer). Scrape down sides as needed.

Add kefir and cocoa

Beat in kefir until combined. Sift in the cocoa powder and flour and mix on low speed until incorporated and smooth.

Incorporate eggs and chocolate

Add eggs one at a time, mixing briefly after each addition — do not overbeat (stop mixing as soon as each egg is incorporated). Stir in vanilla extract, melted chocolate and salt; fold with a spatula to create an even, glossy batter.

Bake cheesecake

Pour batter over chilled crust, smoothing the top. Place the springform pan in a larger roasting pan and add enough hot water to the roasting pan to come about halfway up the outside of the springform pan (water bath). Bake at 325°F (160°C) for 50–65 minutes, or until the cheesecake's edges are set but the center still jiggles slightly when shaken. Turn off oven, crack the door and let cheesecake cool inside oven for 30–45 minutes to reduce cracking.

Remove from oven, lift cheesecake out of water bath and run a thin knife around the edge to loosen from pan once slightly cooled. Refrigerate uncovered until fully chilled, at least 6 hours or overnight for best texture.

Cook raspberries

Combine raspberries, sugar and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until raspberries break down and sauce simmers, about 6–8 minutes.

Strain and adjust

Pass the mixture through a fine-mesh sieve into a bowl, pressing solids with the back of a spoon to extract as much liquid as possible. Discard seeds. If coulis is too thick, whisk in up to 1 tablespoon cold water until it reaches a pourable consistency. Chill until ready to use; keeps up to 3 days refrigerated.

Candy the pistachios

Line a small baking sheet with parchment. In a small skillet over medium heat, combine sugar and water and cook, stirring, until sugar dissolves and becomes a clear syrup (1–2 minutes). Add pistachios and toss to coat; continue cooking, stirring frequently, until syrup crystallizes and coats the nuts (2–3 more minutes). Immediately transfer nuts to the prepared sheet and separate with a fork to cool. While still warm, sprinkle with salt and roughly chop half for garnish; reserve the other half whole or halved.

Prepare and toast kataifi

Preheat oven to 350°F (175°C). Gently loosen kataifi strands with your fingers to eliminate clumps. Toss kataifi with the melted butter until evenly coated. Arrange in a single thin layer or small loose nests on a baking sheet lined with parchment. Bake 6–10 minutes, watching carefully, until golden and crisp. Remove from oven and let cool; dust lightly with confectioners' sugar if desired. Keep in an airtight container until assembly so it stays crisp.

Slice and plate

Release cheesecake from springform pan and transfer to a serving plate. For clean slices, wipe a large knife with hot water and dry between cuts. Spoon a small pool of raspberry coulis on each plate or drape a thin ribbon across the top of the cake.

Garnish

Scatter crushed candied pistachios over the top and around the base of the cheesecake. Place toasted kataifi nests on the plated slices or on top for height. Add a few fresh raspberries and optional dark chocolate shavings. If desired, spoon additional coulis around slices for serving.

Serve chilled. Leftover cheesecake keeps tightly covered in the refrigerator for up to 4 days.