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Pistachio Cheesecake Recipe

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4.4 from 39 reviews

  • Author: Amina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Assemble Cheesecake: Pour the cheesecake batter evenly over the cooled cookie crust in the springform pan.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Find it online: https://aminabakes.com/pistachio-cheesecake-recipe/