Description
A rich and creamy Pistachio Cheesecake featuring a buttery graham cracker and pistachio crust, a smooth pistachio-flavored cream cheese filling baked in a water bath for perfect texture, and topped with a luscious pistachio white chocolate ganache. This elegant dessert is garnished with finely ground and chopped pistachios for added crunch and flavor.
Ingredients
Scale
Crust
- 5.6 oz Graham crackers/biscuits
- 1/3 cup Pistachios
- 6 tablespoons Butter, melted
- 1 tablespoon Milk
Pistachio Paste (Optional)
- 14.1 oz peeled roasted pistachios
Filling
- 4 cups Cream cheese
- 1 cup Sugar
- 3/4 cup Pistachio paste
- 4 Eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Sour cream
- 1/4 cup Heavy cream
- 1½ tablespoons Cornstarch
- Pinch of Salt (implied in step 3)
Ganache Topping
- 120 g White chocolate
- 1/4 cup Heavy cream
- 3 tablespoons Pistachio paste
Decoration
- Pistachios, finely ground and chopped
Instructions
- Make Pistachio Paste (Optional): Place peeled, roasted pistachios in a high-speed blender and blend for 10–15 minutes until the pistachios turn into a smooth, creamy paste. Scrape down the sides as needed to ensure even blending. If the paste becomes warm, refrigerate it before using in the cheesecake.
- Preheat Oven & Prepare Crust: Preheat your oven to 325°F (160°C). In a food processor, pulse the graham crackers and pistachios until they form fine crumbs. Add the melted butter and milk, then pulse again until the mixture is evenly combined. Press this mixture firmly into the bottom of a 9-inch (23cm) springform pan to form the crust. Bake the crust for 7–8 minutes to set, then remove from the oven and let cool. Reduce the oven temperature to 300°F (150°C) for the filling.
- Make the Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the pistachio paste and mix thoroughly to incorporate it fully. Add the eggs one at a time, mixing gently after each addition to avoid overmixing. Then add the vanilla extract, sour cream, heavy cream, a pinch of salt, and cornstarch. Mix on low speed until the filling is smooth and uniform.
- Bake in a Water Bath: Wrap the outside of the springform pan with foil to prevent water leaks. Pour the cheesecake filling over the cooled crust. Place the pan inside a larger roasting pan and add hot water to the larger pan until it reaches halfway up the sides of the springform pan. Bake the cheesecake for 45–50 minutes until the edges are set but the center still jiggles slightly when gently shaken.
- Cool the Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually. Then allow the cheesecake to cool further at room temperature for another hour. Finally, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavors.
- Prepare Pistachio Ganache Topping: Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the white chocolate in a bowl and let it sit for 1 minute to melt. Stir gently until the mixture becomes smooth and glossy. Add the pistachio paste and mix well until completely combined. Pour this ganache over the chilled cheesecake and spread evenly. Chill the cheesecake for 1 hour or until the ganache is set.
- Decorate and Serve: Finely grind some pistachios and sift them over the edges of the cheesecake for decorative effect. Optionally, add chopped pistachios or extra pistachio paste as garnish. Slice the cheesecake and serve chilled for the best texture and flavor experience.
Notes
- Making your own pistachio paste from roasted pistachios results in a fresher, more vibrant flavor but you can also use store-bought pistachio paste to save time.
- Wrapping the springform pan in foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
- Do not overmix the filling after adding eggs to avoid incorporating too much air, which can cause cracks on the cheesecake surface during baking.
- Allowing the cheesecake to cool gradually in the oven and then at room temperature helps prevent cracking and ensures smooth texture.
- The pistachio ganache topping adds a luxurious finish both visually and flavor-wise, complementing the nutty filling wonderfully.
- Refrigerate the cheesecake well before serving to allow it to set properly and enhance the flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio cheesecake, pistachio paste, creamy cheesecake, baked cheesecake, water bath cheesecake, pistachio ganache, nutty dessert
