Description
A rich and creamy Pistachio Cheesecake featuring a buttery graham cracker and pistachio crust, smooth pistachio-infused cream cheese filling, and a decadent white chocolate pistachio topping. This decadent dessert is baked to perfection with a velvety texture and garnished with chopped pistachios for a delightful crunch.
Ingredients
Crust
- 1 1/2 cups Graham crackers crumbs
- 1/2 cup Pistachios, ground (unsalted)
- 1 tbsp Granulated sugar
- 90 g Butter, melted
Cheesecake Filling
- 480 g Cream cheese (full fat, room temperature)
- 100 g Sour cream
- 1 tsp Vanilla extract
- 1/4 cup Heavy cream
- 1/2 tsp Kosher salt
- 3/4 cup Granulated sugar
- 2 Eggs
- 50 g Pistachio paste
- 2 tbsp Cornstarch
Pistachio Topping
- 200 g White chocolate, chopped
- 1/3 cup Heavy cream
- 40 g Pistachio paste
- 1/4 cup Pistachios, chopped
Instructions
- Prepare the Crust: In a small to medium bowl, combine the graham cracker crumbs, granulated sugar, and ground pistachios. Stir together until well mixed. Add the melted butter and mix thoroughly until all crumbs are evenly coated with butter.
- Form and Bake Crust: Transfer the crumb mixture into a prepared 9-inch cake pan, pressing it firmly and evenly to form the crust. Bake in a preheated oven at 180°C (350°F) for 5-8 minutes, watching carefully to avoid burning. Remove and allow to cool to room temperature.
- Lower Oven Temperature: Reduce the oven temperature to 140°C (280°F) to prepare for baking the cheesecake filling.
- Mix Cream Cheese Filling: In a large mixing bowl, add room-temperature cream cheese, granulated sugar, sour cream, heavy cream, kosher salt, and vanilla extract. Using an electric hand mixer, blend until smooth and creamy.
- Add Pistachio Paste: Incorporate the pistachio paste into the cream cheese mixture and mix until fully combined and creamy.
- Add Cornstarch: Sift the cornstarch into the mixture and mix thoroughly to eliminate lumps, ensuring a smooth batter.
- Add Eggs: Whisk the eggs with a fork, then add them to the batter. Mix until the filling is smooth and creamy.
- Pour Batter and Remove Air Bubbles: Pour the cheesecake batter over the cooled crust. Gently tap the pan on a flat surface to release any trapped air bubbles.
- Bake Cheesecake: Bake in the preheated oven at 140°C (280°F) for approximately 1 hour. The edges should be set while the center remains slightly jiggly.
- Cool Cheesecake in Oven: Open the oven door halfway and let the cheesecake cool inside for 1-2 hours to prevent cracking.
- Chill Cheesecake: Wrap the cheesecake tightly with plastic wrap and refrigerate for at least 5 hours to chill completely and set.
- Prepare Pistachio Topping: In a medium bowl, combine chopped white chocolate, pistachio paste, and heavy cream. Heat in the microwave in 30-second intervals (or use a bain-marie), stirring between each pulse, until the mixture is smooth and creamy. Stir in the chopped pistachios.
- Release Cheesecake from Pan: Run a thin knife around the edges of the chilled cheesecake to loosen it from the pan and carefully release the springform.
- Top and Serve: Spread the pistachio topping evenly over the cheesecake using a spoon or offset spatula. Serve chilled and enjoy!
Notes
- Make sure all cream cheese is at room temperature to ensure a smooth batter without lumps.
- Press the crust firmly and evenly to avoid crumbling when slicing.
- Use unsalted pistachios to control the saltiness of the crust and topping.
- To prevent cracks in the cheesecake, cool it slowly in the oven and then chill thoroughly before serving.
- The pistachio paste can be purchased or homemade by grinding shelled pistachios into a smooth paste with a little oil.
- If using a microwave for the topping, stir well between intervals to avoid overheating or burning the chocolate.
- Prep Time: 45 minutes
- Cook Time: 1 hour 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
