Oh, let me tell you about this incredible Pistachio Cheesecake Recipe that has quickly become a true favorite in my kitchen. Imagine a perfectly creamy, nutty cheesecake sitting on a buttery pistachio cookie crust, all crowned with a luscious whipped white chocolate ganache and sprinkled with crunchy chopped pistachios. It’s the kind of dessert that feels special enough for celebrations but simple enough to make when you want to treat yourself to something truly spectacular. Dive into this recipe and discover how the harmonious blend of pistachios, cream cheese, and delicate vanilla notes create a dessert that everyone will rave about.
Ingredients You’ll Need
Getting the ingredients right is the first step to making this Pistachio Cheesecake Recipe unforgettable. Each ingredient plays a key role—from the crunchy pistachio cookie crust to the creamy pistachio filling, and finally, the silky white chocolate ganache on top.
- 50 g pistachios (without shells): Ground finely to add a fresh nutty flavor to the crust and garnish.
- 200 g digestive or graham crackers: Provides the perfect biscuit base that balances texture and flavor.
- 2 tbsp granulated sugar: Sweetens the crust just enough without overpowering it.
- A pinch of salt: Enhances the natural flavors of the pistachios and cookies.
- 75 g butter: Melted to bind the crust ingredients for a rich, crumbly texture.
- 800 g full-fat cream cheese (room temperature): The creamy foundation for the cheesecake filling.
- 150 g granulated sugar: Sweetens the filling for that perfect balance of indulgence.
- 200 g pistachio butter: Be sure it’s pure pistachio butter, not a sweetened cream, to keep an authentic pistachio flavor.
- 200 g sour cream 14-18% (room temperature): Adds tanginess and lightness to the filling.
- 1 1/2 tbsp cornstarch: Helps set the cheesecake without losing softness.
- 1/4 tsp almond extract: A subtle hint that complements the pistachio beautifully.
- 2 1/2 tsp vanilla extract: Deepens the flavor complexity in the filling.
- 4 large eggs (room temperature): Bind everything together for a smooth, velvety texture.
- 85 g white chocolate: The star of the whipped ganache topping.
- 1/4 tsp vanilla paste: Adds an intense vanilla aroma to the ganache.
- 100 g heavy cream (heated): Used to melt the white chocolate smoothly.
- 100 g heavy cream (cold): Whipped into the ganache creating its airy texture.
- Chopped pistachios for decorating: For that final nutty crunch and beautiful presentation.
How to Make Pistachio Cheesecake Recipe
Step 1: Prepare the Pistachio Cookie Crust
Start by preheating your oven to 160ºC (325ºF). In a food processor, pulse the shelled pistachios until they reach a fine texture. Add in the digestive crackers, sugar, and salt, blending together to create a sand-like mixture. Melt the butter and pour it in, mixing thoroughly so the crumbs hold together when pressed. Press this mixture firmly into the base and sides of a 23 cm (9-inch) springform pan lined with parchment paper. Bake it for 10 minutes and let it cool while you prepare the filling.
Step 2: Make the Creamy Pistachio Cheesecake Filling
Using a stand mixer or hand mixer, beat the cream cheese for about a minute on low speed until smooth. Add sugar and pistachio butter and continue mixing until fully incorporated. In a separate bowl, blend the sour cream with cornstarch until smooth, then add almond and vanilla extracts before folding this mixture into the cream cheese. Beat in the eggs two at a time, making sure each addition is fully combined before adding the next. Scrape down the sides of the bowl and give it a final mix to achieve a luscious, smooth batter.
Step 3: Bake the Cheesecake in a Water Bath
Pour the cheesecake batter over the cooled crust. Place your springform pan inside a larger pan and fill the outer pan with hot water reaching about one-third to two-thirds up the side of the springform. This water bath method ensures even baking and prevents cracking. Cover the springform with a triple layer of aluminum foil if you prefer, to protect against leaks. Bake for about 1 hour and 10 to 15 minutes. You’ll know it’s done when the center still has a gentle wobble when you shake the pan.
Step 4: Cooling and Setting
After baking, turn off the oven and leave the cheesecake inside with the door slightly open for an hour to cool slowly. Then, take it out of the water bath, remove any foil, and refrigerate it for at least 6 hours—overnight is best. This slow cooling and chilling period will give the cheesecake its perfect creamy texture and body.
Step 5: Prepare the Whipped White Chocolate Ganache
While the cheesecake sets, melt the white chocolate gently using a microwave or double boiler. Stir in the vanilla paste once melted. Heat 100 g of heavy cream until just starting to bubble, then stir it gradually into the melted chocolate in thirds, mixing well to create a smooth ganache. Add the cold heavy cream and stir again. Cover and refrigerate the ganache overnight for an ideal whipping texture.
Step 6: Assemble and Decorate
When you’re ready to serve, whip the chilled ganache to medium stiff peaks. Spread it generously over the chilled cheesecake and sprinkle with chopped pistachios for that beautiful nutty crunch and an inviting look that screams indulgence.
How to Serve Pistachio Cheesecake Recipe
Garnishes
Chopped pistachios are essential for topping the cheesecake, adding a satisfying crunchy texture and a gorgeous green contrast against the white ganache. You can also dust a little powdered sugar or add edible flowers for an elegant touch.
Side Dishes
This Pistachio Cheesecake Recipe pairs wonderfully with light, fruity sides such as fresh berries or a simple berry compote. A dollop of whipped cream or even a shot of espresso can elevate the dessert experience even further.
Creative Ways to Present
For special occasions, slice the cheesecake into individual portions and serve on decorative plates with a drizzle of pistachio syrup or white chocolate sauce. You can also use mini edible gold leaf flakes to add a luxurious sparkle that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be covered tightly and stored in the refrigerator. It keeps well for up to 4 days, maintaining its delicate texture and flavor without drying out.
Freezing
You can freeze this cheesecake by wrapping it securely in plastic wrap and foil to prevent freezer burn. It’s best to freeze before garnishing with the ganache. Frozen cheesecake stays excellent for up to 2 months; thaw overnight in the refrigerator before serving.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer, remove it from the fridge about 30 minutes before serving to allow the flavors and texture to mellow perfectly. Avoid reheating in the microwave as it can ruin the texture.
FAQs
Can I use pistachio paste instead of pistachio butter in this recipe?
It’s important to use pure pistachio butter here, not pistachio cream or paste with sugar and other additives. Pure pistachio butter ensures an authentic nutty flavor and the right texture for the filling.
What if I don’t have almond extract? Can I skip it?
You can omit almond extract if you don’t have it; the cheesecake will still be delicious. The vanilla and pistachio flavors are strong enough to carry the dessert beautifully.
Is it necessary to use a water bath when baking the cheesecake?
The water bath is key for preventing cracks and ensuring even cooking, especially for dense cheesecakes like this pistachio one. If you skip this step, the texture might be less silky and more prone to cracking.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center still has a slight wobble. It will firm up as it cools in the fridge, so don’t overbake.
Can I make the whipped white chocolate ganache the same day as baking?
For the best results, make the ganache the day before. It needs to chill overnight to whip up to the perfect consistency for spreading over the cheesecake.
Final Thoughts
If you’re looking to impress with a dessert that’s both elegant and comforting, this Pistachio Cheesecake Recipe is the answer. It’s creamy, nutty, and topped with just the right amount of sweetness and texture. Trust me, once you try it, it’ll find a permanent place in your dessert rotation. So grab those pistachios and get ready to wow yourself and everyone lucky enough to have a slice.
Print
Pistachio Cheesecake Recipe
- Total Time: 1 hour 55 minutes plus minimum 6 hours chilling time
- Yield: 12 servings
Description
This incredible Pistachio Cheesecake takes traditional cheesecake to another level by incorporating rich pistachio flavors into a creamy, smooth filling paired with a crunchy pistachio cookie crust. Topped with a luscious whipped white chocolate ganache and decorated with chopped pistachios, this dessert offers a perfect balance of earthy, nutty, and sweet flavors. Ideal for special occasions or an elegant dessert, it combines a buttery cookie base, a velvety pistachio cream cheese layer, and a light, airy ganache topping.
Ingredients
For the Pistachio Cookie Crust
- 50 g pistachios (without shells)
- 200 g digestive or graham crackers
- 2 tbsp granulated sugar
- A pinch of salt
- 75 g butter (melted)
For the Pistachio Cheesecake Filling
- 800 g full-fat cream cheese (room temperature)
- 150 g granulated sugar
- 200 g pistachio butter (pure pistachio butter, not pistachio cream)
- 200 g sour cream 14-18% (room temperature)
- 1 1/2 tbsp cornstarch
- 1/4 tsp almond extract
- 2 1/2 tsp vanilla extract
- 4 large eggs (room temperature)
For the Whipped White Chocolate Ganache
- 85 g white chocolate
- 1/4 tsp vanilla bean paste
- 100 g heavy cream (heated)
- 100 g heavy cream (cold)
- Chopped pistachios for decorating
Instructions
- Prepare the Pistachio Cookie Crust: Preheat the oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9-inch) springform pan with parchment paper. In a food processor, blend the shelled pistachios until finely ground. Add the digestive or graham crackers, granulated sugar, and a pinch of salt, then blend until a fine, sand-like texture forms. Melt the butter and add it to the processor, blending again until combined.
- Form and Bake the Crust: Press the cookie crumb mixture firmly into the bottom and up the sides of the prepared springform pan using the bottom of a glass to pack it down evenly. Bake the crust for 10 minutes, then remove from oven and let it cool while preparing the filling. Keep the oven on.
- Make the Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Add the granulated sugar and pistachio butter, continuing to mix on low speed for 1 minute until fully incorporated.
- Combine Sour Cream Mixture: In a small bowl, whisk together the sour cream and cornstarch until smooth. Add the almond extract and vanilla extract to this mixture, then mix into the cream cheese mixture on low speed until combined.
- Add Eggs: Add the eggs two at a time, thoroughly mixing on low speed after each addition until just combined. Scrape down the sides of the bowl and mix a final time to ensure a smooth batter.
- Assemble Cheesecake: Pour the cheesecake batter evenly over the cooled cookie crust in the springform pan.
- Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a 25 cm (10-inch) cake pan. Set this cake pan inside a larger roasting pan and fill the roasting pan with hot water so it reaches 1/3 to 2/3 of the sides of the cake pan, ensuring no water seeps into the crust. Optionally, wrap the outside of the cake pan with a triple layer of aluminum foil for extra water protection.
- Bake the Cheesecake: Bake in the preheated oven for 1 hour and 10-15 minutes. After baking, gently shake the tray; the cheesecake’s center should have a slight wobble.
- Cool the Cheesecake: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and water bath. Unwrap the foil if used. Refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set before serving.
- Prepare Whipped White Chocolate Ganache: Melt the white chocolate in the microwave or over a double boiler. Stir in the vanilla bean paste and set aside. Heat 100 g heavy cream in a saucepan until it starts to bubble, then pour it in three additions into the melted white chocolate, stirring well after each addition to combine.
- Finish Ganache: Add 100 g cold heavy cream to the mixture and stir. Cover the ganache surface with plastic wrap touching it directly and refrigerate overnight to chill and set.
- Assemble and Serve: When ready to serve, whip the chilled white chocolate ganache to medium stiff peaks. Spread or pipe the whipped ganache on top of the set cheesecake. Sprinkle chopped pistachios over the ganache for decoration and serve chilled.
Notes
- Use pure pistachio butter for the filling, not pistachio cream, for the best flavor and texture.
- Make sure cream cheese, sour cream, and eggs are at room temperature to ensure a smooth batter.
- The water bath prevents cracks and ensures even baking. Wrapping with aluminum foil helps prevent water leaks.
- Allow the cheesecake to cool gradually in the oven with the door ajar to prevent sudden temperature changes and cracking.
- Chilling the cheesecake overnight improves flavor and texture.
- The whipped white chocolate ganache can be made a day ahead to save time.
- Press the crust firmly to avoid it falling apart when slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
