Recipe: Pistachio Cheesecake

By Epoch Times Staff
Epoch Times Staff
Epoch Times Staff
March 16, 2015 Updated: July 18, 2015

Courtesy of Executive Chef Ron Ulczak, Fireside Restaurant at Omni Berkshire Place

If you love cheesecake, then this pistachio twist to the classic dessert is a perfect sweet treat to impress your guests with this St. Patrick’s Day!

Makes about 13 servings


  • 24oz. Cream cheese, softened
  • 1 cup  Sugar
  • 4 ea  eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 1/2 tsp lemon peel, grated
  • 1 cup Sour cream
  • 1/2 cup  Pistachio paste
  • 4oz  finely ground pretzels
  • 50 ea 2 oz aluminum molds



Beat cream cheese, sour cream and 1 cup sugar until light and fluffy. Add eggs, one at a time. Add 1 1/2 teaspoons vanilla and lemon peel. Pour cream cheese mixture into aluminum molds sprayed with non-stick spray. Bake at 350° F in a water bath for 30 – 45 minutes or until firm. Remove from water bath and refrigerate at least 4 hours. Remove from the aluminum molds by dipping them in hot water until they become loose about 5 seconds. Sprinkle the finely ground pretzels on top.


Epoch Times Staff
Epoch Times Staff