Description
This Pistachio Cheesecake features a buttery graham cracker and pistachio crust, topped with a creamy, rich pistachio-infused cheesecake filling baked to perfection. Finished with a luscious white chocolate pistachio topping studded with chopped pistachios, this elegant dessert is perfect for special occasions or any time you want a delightful nutty treat with a smooth, velvety texture.
Ingredients
Crust
- 1 1/2 cups Graham crackers (crumbs)
- 1/2 cup Pistachios (ground, not salted)
- 1 tbsp Granulated sugar
- 90 g Butter (melted)
Cheesecake Filling
- 480 g Cream cheese (full fat, room temp)
- 100 g Sour cream
- 1 tsp Vanilla bean paste
- 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
- 1/4 cup Pistachios (chopped)
- 40 g Pistachio paste
Instructions
- Prepare the crust: In a small to medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and ground pistachios. Mix thoroughly to distribute the ingredients evenly.
- Add melted butter: Pour the melted butter into the crumb mixture and mix until all crumbs are evenly coated and the mixture holds together when pressed.
- Form crust in pan: Transfer the crumb mixture into a prepared 9-inch cake pan, pressing firmly and evenly to create the crust base.
- Bake the crust: Place the crust in a preheated oven at 180°C (350°F) for 5-8 minutes. Monitor closely to avoid burning. Remove and allow to cool to room temperature.
- Lower oven temperature: Reduce oven temperature to 140°C (280°F) to prepare for baking the filling.
- Mix cream cheese base: In a large mixing bowl, combine room-temperature cream cheese, granulated sugar, sour cream, heavy cream, kosher salt, and vanilla bean paste. Use an electric hand mixer to beat until the mixture is creamy and smooth.
- Add pistachio paste: Incorporate the pistachio paste into the cream cheese mixture and blend until fully combined and creamy.
- Add cornstarch: Sift the cornstarch into the batter and mix well to ensure there are no lumps.
- Incorporate eggs: Whisk the eggs separately with a fork, then add them to the batter. Mix gently until the mixture is uniform and silky.
- Pour batter over crust: Pour the cheesecake filling over the cooled crust. Gently tap the pan on a flat surface to release any trapped air bubbles.
- Bake cheesecake: Bake at 140°C (280°F) for about 1 hour, or until the edges are set but the center remains slightly jiggly.
- Cool partially: Open the oven door halfway and allow the cheesecake to cool at room temperature for 1-2 hours.
- Chill: Wrap the cheesecake with plastic wrap and refrigerate for at least 5 hours for a thorough chill.
- Prepare pistachio topping: In a medium bowl, combine chopped white chocolate, pistachio paste, and heavy cream.
- Melt topping: Heat the mixture using 30-second pulses in the microwave or by placing the bowl in a bain-marie, stirring between each interval until smooth and creamy.
- Add chopped pistachios: Stir in the chopped pistachios evenly into the topping mixture.
- Release cheesecake: Run a thin knife around the edge of the cake to loosen it, then carefully remove the springform pan.
- Top cheesecake and serve: Spread the pistachio topping evenly over the cheesecake using a spoon or offset spatula. Serve chilled and enjoy.
Notes
- Use room temperature cream cheese for a smoother batter.
- Do not overbake the cheesecake; the center should remain slightly jiggly to ensure a creamy texture.
- Chilling the cheesecake overnight will improve slicing and flavor development.
- Pistachio paste can be substituted with finely ground pistachios blended with a little oil if not available.
- To prevent cracking, avoid opening the oven door frequently while baking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
