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Pistachio Cheesecake

Pistachio Cheesecake

A rich and creamy cheesecake featuring roasted pistachios, topped with a luxurious white chocolate ganache.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 6 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch Springform Pan
  • Mixing Bowl
  • Food Processor
  • Electric Mixer
  • Roasting pan

Ingredients
  

  • 74.1 oz peeled roasted pistachios (optional for pistachio paste)
  • 1/3 cup pistachios
  • 5.6 oz graham crackers or biscuits (160 g)
  • 6 Tbsp butter melted (90 g)
  • 1 Tbsp milk
  • 4 cups cream cheese (900 g)
  • 1 cup sugar (200 g)
  • 3/4 cup pistachio paste (180 g)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream (60 ml)
  • 1/2 cup sour cream (115 g)
  • 1 1/2 Tbsp cornstarch (12 g)
  • 3 Tbsp pistachio paste for topping
  • 120 g white chocolate
  • 1/4 cup heavy cream for ganache (60 ml)
  • finely ground pistachios for decoration

Instructions
 

  • Blend peeled roasted pistachios in a high-speed blender until creamy to prepare pistachio paste.
  • Preheat the oven to 325°F (160°C).
  • In a food processor, pulse graham crackers and pistachios until fine crumbs. Mix with melted butter and milk, then press into the bottom of a 9-inch springform pan. Bake for 7-8 minutes and cool.
  • In a large bowl, beat cream cheese and sugar until smooth. Stir in pistachio paste, then add eggs one at a time, mixing until combined. Add vanilla, sour cream, heavy cream, and cornstarch, and mix until smooth.
  • Wrap the springform pan in aluminum foil to prevent water from seeping in. Pour the filling over the cooled crust.
  • Place the springform pan in a roasting pan and fill with hot water halfway up the sides of the springform pan. Bake for 45-50 minutes until the edges are set but the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool in the oven for an hour. Then cool to room temperature before refrigerating for at least four hours.
  • Prepare the ganache by heating heavy cream and pouring it over chopped white chocolate. Stir until smooth, then mix in pistachio paste.
  • Pour the ganache over the chilled cheesecake and spread evenly. Refrigerate for another hour to set.
  • Garnish with finely ground pistachios before serving.

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Notes

Store in the refrigerator for up to 5 days or freeze for longer storage.
Keyword Cheesecake, Pistachio