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Pistachio Cheesecake

Updated: Aug 25, 2021

For the month of March we are celebrating birthdays for our John L. Scott Bothell and Mukilteo real estate brokers! Our birthday recipe pick this month is a wonderful Pistachio Cheesecake. The color is a beautiful green. Perfect for a special occasion especially for St. Patrick’s Day or Christmas! This cheesecake is very creamy and doesn’t have the traditional graham cracker crust. With a mixture of ground almonds, butter and almond extract serving as the crust for this amazing cheesecake it really sets this cheesecake above the rest. Your guests will love the delicious pistachio flavor!

This cheesecake is rich. This cheesecake is big on cream cheese, and we mean really big. It uses six large bars. We wouldn’t recommend making any substitutions for low-fat products here as it may not work. Non-fat products definitely will not work.


The crust in this cheesecake is more than just a “shelf.” It’s a great-tasting nutty shortbread!

You have the choice of using almonds or pistachios. And just as an aside, you can substitute any flavor pudding you want and you will have an entirely different cake. That’s the beauty of this recipe.


This was the first time we tried the stabilized whipped cream that uses cream cheese. So many swear by this recipe, so we knew it must’ve been my error instead of the recipe when it wouldn’t set up.

Use regular sugar and whip everything at the same time and together. No whipping the cream to soft peaks, then separately whipping the cheese. Nope–all together.

However, we found a method that works every.single.time. That secret is a product called “Instant Clear Gel.” This product is used in commercial bakeries to stabilize whipped cream frosting, but it can be used for many other purposes. The instant variety needs no heat or cooking and will begin to swell the minute it hits liquid. You mix it with the sugar. I use 1 tablespoon of Instant Clear Gel to 1/4 cup confectioner’s sugar for one pint of cream. Whip the cream to soft peaks then add the sugar/Instant Clear Gel mixture gradually then keep beating to the desired consistency.



  • CRUST: Add the flour, almonds and sugar to a food processor, pulse to combine. Add the butter and almond extract, combine until crumbly. Pour into a 9-10 inch springform pan.

  • FILLING: Beat cream cheese, milk and pudding until smooth. Add eggs, beat on low speed just until combined. Pour over crust.

  • BAKE: 55-60 minutes or until the center is almost set.

Happy Birthday to our MARCH Real Estate Professionals!

Joe Karl

Real Estate Broker


Renee Uribe

Real Estate Broker


Jennifer Schabell

Real Estate Broker


Christine Wong

Real Estate Broker


Ashley Evans

Real Estate Broker


Darion Packard

Real Estate Broker


We are currently hiring new and experienced real estate brokers!

18333 Bothell Way NE Suite 107 Bothell, WA 98011

Office Phone: (425) 949-8434

12221 Village Center Place Suite 103, Mukilteo WA 98275

Office Phone: (425) 493-6400

Follow us:@jlsbothellmukilteo on Instagram | @jlsbothellmukilteonw on Facebook

Are you thinking of selling your home? At Buy. Sell. Live. Northwest, powered by John L. Scott, we have friendly Agents on hand to assist you every step of the way.

Presentation, Promotion, and Pricing

Getting your home sold quickly is an important factor in getting you top dollar. We use a combination of neighborhood-specific knowledge, buyer trends, and the latest market analysis technology to provide you with the most accurate pricing recommendation.

Communication is Key

Behind every successful transaction lies one important ingredient; communication. We’ll keep you updated every step of the way with feedback of your property and changes to the market that may impact your listing, it is our goal to keep you updated every step of the way.

Contact us for a Comparative Market Analysis and Listing Presentation

Buy. Sell. Live. Northwest

Office Phone: (425) 949-8434

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