Pistachio Cheesecake

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

3 (8 oz.) packages cream cheese, softened
1 1/4 cup sugar, divided
4 eggs, at room temperature
2.5 tsp. Vanilla, divided
2.5 tsp. Lemon peel, grated
1 cup sour cream
3/4 cup Keenan Farms no shell pistachios, chopped
Short bread crumb pastry (recipe follows)

Directions:

Beat cream cheese and 1 cup sugar until light and fluffy.
Add eggs, one at a time.
Add 1.5 tsp. Vanilla and lemon peel.
Pour cream cheese mixture into shortbread crumb pastry.
Bake at 350F for 50 minutes.
Cool on rack for 20 minutes.
Combine sour cream, 1/4 cup sugar, and 1 tsp. Vanilla. Spread over top of cheesecake.
Continue to bake at 350F for 15 minutes.
Cool 2 hours on rack.
Refrigerate for at least 8 hours.
Remove ring of springform pan. Press pistachios into side of cheesecake and sprinkle pistachios in center on top.

California farmers produce fresh, high-quality fruits, nuts, vegetables, proteins and fibers right in our own backyard. It takes water to grow the food we love and farming and ranching are pivotal to the health and stability of our state.

Learn more about how food and fiber is grown in California

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