Creamy Pistachio Cheesecake

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This incredible Pistachio Cheesecake takes cheesecake to another level. It is topped with whipped white chocolate ganache that perfectly balances the rich earthy flavor of the pistachio cheesecake. This cheesecake is full of rich flavor and creamy texture and the nutty pistachios combines effortlessly together the tangy cheesecake base.

This creamy Pistachio Cheesecake recipe, topped with a whipped white chocolate ganache, perfectly balances rich nutty flavor with creamy textures. The earthy flavor of the pistachio cheesecake and cookie crust goes perfectly with the creamy sweetness of the whipped white chocolate ganache. This show stopping cheesecake is perfect to serve for special occasions, like birthdays or gatherings with friends and family.

For more cheesecake recipes, try Apple Crumble Cheesecake, Blueberry Crumble Cheesecake and Tiramisu Cheesecake.

WHY THIS RECIPE WORKS

• Pistachio cheesecake: The creamy and smooth pistachio cheesecake filling ties together this delicious cheesecake.
• Whipped white chocolate ganache: The whipped white chocolate ganache perfectly complements the nutty pistachio flavor.
• Showstopper: This cheesecake is a showstopper of a cake, that is a crowd pleaser.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Digestive biscuits: We don't have graham crackers in Danmark, so I therefore use Digestive cookies. But if you can buy graham cracker crumbs then you can definitely use those instead if you want to make a graham cracker crust.
• Pistachio nuts: Both pistachios and pistachio butter is used this cheesecake for max amount of flavor.
• Granulated sugar: The sugar helps sweeten the cheesecake and is as well used for the caramel.
• Cream cheese: It's important that it's full-fat cream cheese and it's at room temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking. In the USA, use the brick-style cream cheese packs. I prefer using Philadelphia.
• Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
• Eggs: Take the eggs out of the fridge 1-2 hours before baking.
• White chocolate: White chocolate is used for the whipped white chocolate ganache.

STEP BY STEP INSTRUCTIONS - COOKIE CRUST

Here is how to make and bake this Pistachio Cheesecake. This recipe needs a stand mixer or an hand electric mixer, and a 23 cm/9 in spring pan lined with baking paper.

The full recipe is down below in the recipe card.

Turn the oven heat to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.

STEP 1: In a food processor, start by blending the pistachios until they are a fine texture. Then add the cookies, granulated sugar and a pinch of salt and blend it all together until a fine sand-like texture. Melt the butter and add the melted butter to the food processor. Blend it together with the blended cookies.

STEP 2: Add the cookie crumbs to the baking pan and press the cookie crumbs down with the bottom of a glass, and up agains the side of the pan. Bake it for 10 minutes.

STEP BY STEP INSTRUCTIONS - CHEESECAKE FILLING

STEP 1: With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese on low speed. Then add the granulated sugar and pistachio butter and let it mix.

STEP 2: In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix until combined. Then add two eggs at a time and let it mix on low speed until combined.

STEP 3: Pour the cheesecake mixture into the spring pan and even it out. Boil water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.

STEP 4: Bake for 1 hour and 10-15 minutes. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour. Before letting it completely cool down in the fridge.

STEP 5: While the cheesecake bakes make the white chocolate ganache. Melt the white chocolate in the microwave or over a double boiler. Once melted, stir in the vanilla bean paste and set it aside.

STEP 6: Heat up 100 g heavy cream in a small saucepan until it starts to bubble. Pour the heavy cream into the melted white chocolate in three parts, stirring in each addition until incorporated. Then add the remaining cold heavy cream and stir it together. Cover it with plastic wrap and store it in the refrigerator overnight.

STEP 7: When ready to serve, place the cheesecake on a serving plate and whip the white chocolate ganache until medium stiff peaks. Chop a small handful of pistachios and sprinkle them over the whipped ganache.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

WHY BAKE THE CHEESECAKE IN A WATER BATH

Why is baking a cheesecake in a water bath so important? What the water bath does, is that it makes the cheesecake bake more gentle and helps avoids cracks. When baking a cheesecake without a water bath, it is more likely for it to over-bake, which will give a curdled texture, a cracked top. The hot water protects your cheesecake while it's baking in the oven. It makes sure your cheesecake comes out smooth and creamy.

HOW TO STORE

Store the Pistachio Cheesecake in the refrigerator covered by plastic wrap or in an airtight container. It's best enjoyed within 3 days.

Other Cheesecake Recipes To Try

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Pistachio Cheesecake

This incredible Pistachio Cheesecake takes cheesecake to another level. It is topped with whipped white chocolate ganache that perfectly balances the rich earthy flavor of the pistachio cheesecake. This cheesecake is full of rich flavor and creamy textures and the nutty pistachios combines effortlessly together the tangy cheesecake base.

5 fra 2 stemmer

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 10 minutes mins

Resting time 6 hours hrs

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Equipment

• 23 cm / 9-inch spring pan
• 30 cm /12 inch cake pan optional for the water bath
• Stand Mixer
• Hand Mixer

Ingredients

 

US CustomaryMetric

 

1x2x3x

PISTACHIO COOKIE CRUST

• 50 g pistachios without shells
• 200 g digestive or graham crackers
• 2 tablespoon granulated sugar
• A pinch of salt
• 75 g butter

PISTACHIO CHEESECAKE

• 800 g full-fat cream cheese room temperature
• 150 g granulated sugar
• 200 g pistachio butter make sure it's pure pistachio butter and not pistachio cream - see FAQ above the recipe.
• 200 g sour cream 14-18% room temperature
• 1 ½ tablespoon cornstarch
• ¼ teaspoon almond extract
• 2 ½ teaspoon vanilla extract
• 4 large eggs room temperature

WHIPPED WHITE CHOCOLATE GANACHE

• 85 g white chocolate
• ¼ teaspoon vanilla paste
• 100 g heavy cream heated
• 100 g heavy cream cold
• Chopped pistachios for decorating

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions

 

PISTACHIO COOKIE CRUST

• Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch springform lined with parchment paper in the bottom.
• In a food processor, start by blending the pistachio until it is a fine texture. Then add the cookies, granulated sugar and a pinch of salt and blend it all together until a fine sand-like texture. Melt the butter and add the melted butter to the food processor. Blend it together with the blended cookies.
  50 g pistachios, 200 g digestive or graham crackers, 2 tablespoon granulated sugar, A pinch of salt, 75 g butter
• Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
• Bake it for 10 minutes. Let it cool down while making the cheesecake filling. Keep the oven turned on.

PISTACHIO CHEESECAKE

• With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and pistachio butter and let it mix for 1 minute on low speed or until smooth.
  800 g full-fat cream cheese, 150 g granulated sugar, 200 g pistachio butter
• In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the almond and vanilla extract and let it mix on low speed until combined.
  200 g sour cream 14-18%, 1 ½ tablespoon cornstarch, ¼ teaspoon almond extract, 2 ½ teaspoon vanilla extract
• Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
  4 large eggs
• Pour the cheesecake batter into the cookie crust.
• Boil water in a kettle. Place the springform in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅓-2/3 up the side of the pan. This method will prevent water from getting into the crust.
• Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
• Bake for 1 hour and 10-15 minutes.
• Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobble in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
• Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place the cheesecake on a cooling rack. Let it cool down for 1 hour to room temperature.
• Finally, place it in the refrigerator and let it set for at least 6 hours, preferable overnight before eating.

WHIPPED WHITE CHOCOLATE GANACHE

• While the cheesecake bakes make the white chocolate ganache. The cream needs to be fridge cold so it is best to be made a day ahead like the cheesecake.
• Melt the white chocolate in the microwave or over a double boiler. Once melted, stir in the vanilla bean paste and set it aside.
  85 g white chocolate, ¼ teaspoon vanilla paste
• Heat up 100 g heavy cream in a small saucepan until it starts to bubble. Pour the heavy cream into the melted white chocolate in three parts, stirring in each addition until incorporated.
  100 g heavy cream
• Then add 100 g of cold heavy cream and stir it together. Add a piece of plastic wrap over the white chocolate ganache, so it touches the surface of the ganache, and place it in the refrigerator overnight.
  100 g heavy cream

ASSEMBLING

• When ready to serve, place the cheesecake on a serving plate and whip the white chocolate ganache until medium stiff peaks.
• Chop a small handful of pistachios and sprinkle them over the whipped ganache.
  Chopped pistachios for decorating

Nutrition

Carbohydrates: 41gProtein: 12gFat: 55gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 165mgSodium: 468mgPotassium: 292mgFiber: 1gSugar: 28gVitamin A: 1482IUVitamin C: 0.3mgCalcium: 138mgIron: 1mg

Keyword cheesecake, ganache, pistachio, white chocolate

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