First, preheat your oven to 350 degrees F. This step is crucial as it ensures the crust bakes evenly. As the oven warms, it’s the perfect time to prepare your crust.
In a large bowl, combine the cookie crumbs, melted butter, powdered sugar, and a pinch of fine sea salt. Stir until well combined; the mixture should resemble wet sand. This is the foundation of your cheesecake.
Next, press the crumb mixture up the sides and on the bottom of an 8″ springform pan lined with parchment paper. Use your fingers or the bottom of a glass to create an even layer. Make sure it’s compact; this will hold your filling beautifully.
Now, bake the crust in the preheated oven for about 10 minutes. This step helps set the crust, giving it a nice texture. While it's baking, you can prepare the filling.
Once the crust is baked, chill it on the counter while you make the filling. Lower the oven temperature to 325 degrees F, as this will be the baking temperature for the cheesecake.
In a stand mixer or a large bowl using an electric mixer, whisk the softened cream cheese with the granulated sugar and fine sea salt on high speed until completely smooth. It should be light and fluffy, which helps create that dreamy texture.
Scrape the sides and bottom of the mixing bowl, then add the vanilla and pistachio butter. Whisk until everything is well blended. Be sure to take the time to stop and scrape the bowl to ensure no lumps remain.
Next, add the sour cream and mix just until combined. The sour cream adds a luscious creaminess to the cheesecake.
Now, it’s time to add the eggs. Add them one at a time, mixing until they are just incorporated. Over-mixing can lead to cracks, so be gentle during this step.
Finally, using a rubber spatula, gently stir in the optional lemon zest and fresh raspberries. These add a delightful freshness to the cheesecake.
Pour the batter into the prepared crust. Place the pan in a larger baking dish and fill the baking dish halfway with water. This water bath helps prevent cracks and keeps the cheesecake moist.
Bake for about 50 to 70 minutes. The cheesecake is done when the edges are puffy and set, while the center remains a bit jiggly. Keep an eye on it towards the end of the baking time.
Once done, turn off the oven, slightly open the door, and place a wooden spoon in the door to crack it open. Let the cheesecake cool in the oven for about 30 minutes. This gradual cooling helps prevent cracks.
After 30 minutes, close the oven door and leave the cheesecake inside for another 15 to 30 minutes. This extra cooling time is crucial for achieving the right texture.
Remove from the oven and allow it to cool on the counter. Once cooled, transfer the cheesecake to the fridge and let it chill for at least 8 hours or overnight for the best flavor.
Before serving, garnish your cheesecake with whipped cream, fresh raspberries, and a sprinkle of chopped pistachios. This adds a beautiful finish and enhances the flavors!
