Ever since a trip to Venice with my husband several years ago I have tried to recreate one of the best things I’ve ever eaten, a pistachio mousse cake. I’ve come close with the flavors and created similar desserts, but this Japanese Pistachio Cheesecake is the perfect balance of both flavor and texture.

dairy free japanese pistachio cheesecake

Light, airy, and bursting with the delicately sweet flavor of pistachios in every bite, this cheesecake it like cutting into a cloud. This elegant dessert is sure to become one of your favorites.

Light as Cotton

In addition to a double dose of pistachio flavor, this Dairy Free Japanese Pistachio Cheesecake is all about the texture. Imagine sinking your fork into a puffy cloud of cotton.

In addition to being called Japanese cheesecake, this style of cheesecake is also referred to as cotton cheesecake. Unlike the cheesecakes most of us are familiar with, cotton cheesecake has less cream cheese in it.

What gives this confection its texture also lends to it having less cream cheese. The secret is whipped egg whites that are folded in giving this cake its volume and lightness. The experience is almost a cross between a souffle and a cheesecake.

Adding to the texture and bringing that pistachio flavor in this Diry Free Japanese Pistachio Cheesecake is pistachio flour. In combination with pistachio butter, there’s no mistaking the nutty flavor in every bite.

For both the pistachio flour and pistachio butter I am using Amoretti products. I love the incredible variety and range of Amoretti. From nut flours and butters to endless artisanal flavorings and extracts, and everything in between. They’re perfect for stocking my pantry for all of my baking needs.

Putting the Airy in Japanese Pistachio Cheesecake

Get out your springform pan and fire up your mixer. I am going to walk you through each and every step so you too can make this delightful dessert.

Pregame! Preheat your oven to 315 degrees. This is a delicate cake and we want to cook it at a low heat. Spray your 8″ springform pan with nonstick spray and wrap the bottom tightly in foil. This cake is cooked in a water bath and you want to make sure your pan is watertight. Don’t be shy with layering up.

Add your egg whites and cream of tarter to a bowl and beat for 30 seconds until lightly frothy. Add 1/4 cup of sugar and beat until the mixture becomes thick and glossy and forms stiff peaks. This means if you pull your mixer through the egg whites they will fully hold their shape.

In a seperate bowl mix your egg yolks, room temperature Dairy Free cream cheese, pistachio butter, remaining sugar, oat milk, cornstarch, and both flours. Once everything is incorporated fold in the egg whites. Be gentle when folding them in so your retain that texture.

After pouring your batter into your springform pan, it’s time to show it whose boss. Raise the pan about 6″ up and drop it onto your counter or table. You want to repeat this process 5 times to make sure there are no air bubbles.

Place you Dairy Free Japanese Pistachio Cheesecake into a larger baking dish and fill it halfway up with boiling water. Place the dish into the oven careful not to get any water into the cheesecake. Bake for an hour and twenty-five minutes.

Do not remove the pan from the oven! Instead open the oven door and leave it ajar for an hour so the cheesecake can gently cool while remaining in the water bath.

Remove the cheesecake and allow it to chill at least 6 hours in the refridgerator.

Do you love cheesecake as much as I do? Make sure you check out my recipe for The Best Dairy Free and Gluten Free Cheesecake. Now let’s get baking!

Let’s Talk About Dairy Free Cheesecake Jiggle

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.