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dairy free japanese pistachio cheesecake

Japanese Pistachio Cheesecake

This cheesecake is packed with pistachio flavor with a delicate souffle like texture.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Cooling Time: 7 hours
Servings: 8

Equipment

  • mixing bowls
  • Mixer
  • 8" springform pan
  • Baking Dish

Ingredients

  • 5 eggs, seperated large
  • 1/2 tsp cream of tarter
  • 8 oz Dairy Free cream cheese, room temperature
  • 1/2 cup oat milk
  • 1/4 cup Gluten Free 1.1 flour
  • 1/4 cup pistachio flour
  • 1/2 cup pistachio butter
  • 1/2 cup sugar
  • 2 1/2 tbsp cornstarch

Instructions

  • Preheat your oven to 315 degrees. Spray an 8" springform pan with nonstick baking spray.
  • Wrap the bottom of the pan in foil. It is going to bake in a water bath. I usually do 4 layers.
  • Add your egg whites and cream of tartar to 1 bowl. Mix on high for 30 seconds until it's frothy. Add 1/4 cup of the sugar and continue to beat on high until the mixture is glossy, fluffy, and holds its shape in stiff peaks. Set aside.
  • In a second bowl add the remaining ingredients. Mix until everything is just incorporated.
  • Take a spoonful of your whipped egg whites and gently fold them into the egg yolk mixture. Add the remaining egg whites and carefully fold them in until just combined.
  • Pour the batter into the prepared springform pan. Raise the pan 6" off the counter and drop it. Repeat this process 5 times to make sure there are no air bubbles.
  • Place the springform pan into a larger baking dish. Pour boiling water into the baking dish, reaching halfway up to the pan. Be careful not to get any water into the cheesecake batter.
  • Bake for 1 hour and 25 minutes. Turn the oven off and open the oven door so it's slightly ajar. Leave the door ajar for 1 hour.
  • Remove the cheesecake from the oven and allow it to chill in the refrigerator for at least 6 hours. Enjoy!
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