Description
This creamy and decadent Pistachio Cheesecake features a crunchy graham cracker and pistachio crust, a smooth pistachio-infused cream cheese filling, and a luscious white chocolate pistachio topping. Perfectly baked to silky perfection, it offers a rich pistachio flavor balanced with subtle sweetness, making it an elegant dessert for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup pistachios, ground, not salted
- 1 tablespoon granulated sugar
- 90 g butter, melted
Cheesecake Filling
- 480 g cream cheese, full fat, room temperature
- 100 g sour cream
- ¾ cup granulated sugar
- ¼ cup heavy cream
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 50 g pistachio paste
- 2 tablespoons cornstarch
- 2 eggs
White Chocolate Pistachio Topping
- 200 g white chocolate
- ⅓ cup heavy cream
- 40 g pistachio paste
- ¼ cup pistachios, chopped
Instructions
- Prepare the crust: In a bowl, mix graham cracker crumbs, ground pistachios, and granulated sugar until well combined. Add melted butter and stir until the crumbs are thoroughly coated.
- Form and bake crust: Press the crumb mixture evenly into the bottom of a prepared 9-inch cake pan. Bake at 350°F (175°C) for 5-8 minutes, watching carefully to prevent burning. Remove from oven and let cool to room temperature.
- Lower oven temperature: Reduce oven temperature to 280°F (140°C) to prepare for baking the cheesecake filling.
- Make the cheesecake batter: In a large bowl, combine cream cheese, granulated sugar, and sour cream, mixing until smooth. Add heavy cream, kosher salt, and vanilla extract, blending to a creamy consistency. Mix in the pistachio paste thoroughly.
- Add cornstarch and eggs: Sift cornstarch into the mixture to avoid lumps and mix well. Whisk the eggs separately, then add them slowly to the batter, mixing until smooth and creamy.
- Pour batter onto crust: Pour the filling evenly over the cooled crust and gently tap the pan to release any trapped air bubbles.
- Bake the cheesecake: Bake at 280°F (140°C) for about 1 hour or until the edges are set and the center slightly jiggles.
- Cool the cheesecake: Let the cheesecake cool at room temperature for 1-2 hours, then wrap it tightly with plastic wrap.
- Chill: Refrigerate the wrapped cheesecake for at least 5 hours, preferably overnight, until completely chilled and set.
- Prepare white chocolate topping: Melt white chocolate with heavy cream and pistachio paste gently until smooth and combined.
- Finish with topping: Pour the white chocolate pistachio topping over the chilled cheesecake and sprinkle chopped pistachios on top.
- Serve: Slice and serve the cheesecake chilled for best texture and flavor.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Make sure all ingredients are at room temperature to avoid lumps in the batter.
- Pistachio paste can be found at specialty or online stores; it adds an intense nutty flavor.
- Allow the cheesecake to cool and chill thoroughly to ensure proper set and rich texture.
- Store leftover cheesecake covered in the fridge for up to 4 days.
- For a thinner crust, reduce graham cracker crumbs slightly or use less butter.