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.
Equipment
- 30 cm /12 inch cake pan optional for the water bath
Ingredients
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
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