Creamy Pistachio Cheesecake Recipe: If you’re looking for a dessert that impresses and satisfies, this Pistachio Cheesecake is the perfect choice. With its rich, nutty pistachio flavor, a creamy cheesecake base, and a whipped white chocolate ganache topping, this cake is ideal for any special occasion. Whether it’s a birthday celebration or a family gathering, this cheesecake is bound to be the showstopper of the table. Let’s dive into the recipe!
Ingredients for Pistachio Cheesecake
For the Crust
- 50 g pistachios
- 200 g digestive or graham crackers
- 2 tbsp granulated sugar
- A pinch of salt
- 75 g butter (melted)
For the Cheesecake Filling
- 800 g full-fat cream cheese
- 150 g granulated sugar
- 200 g pistachio butter
- 200 g sour cream (14-18% fat)
- 1 ½ tbsp cornstarch
- ¼ tsp almond extract
- 2 ½ tsp vanilla extract
- 4 large eggs
For the Whipped White Chocolate Ganache
- 85 g white chocolate
- 100 g hot heavy cream
- 100 g cold heavy cream
- ¼ tsp vanilla bean paste
For Decoration
- Chopped pistachios
Instructions
Step 1: Preparing the Crust
Preheat the oven to 160ºC/325ºF. Line a 23 cm/9-inch springform pan with parchment paper. In a food processor, blend pistachios until finely ground. Add the crackers, sugar, and salt, then blend until it forms a sand-like texture.
Pour in melted butter and mix well. Press the mixture into the springform pan, packing it tightly across the base and slightly up the sides using a glass or spoon. Bake the crust for 10 minutes. Let it cool while you prepare the filling.
Step 2: Making the Pistachio Cheesecake Filling
In a stand mixer (or using a hand mixer), beat the cream cheese on low speed for 1 minute. Add the sugar and pistachio butter, mixing until smooth. In a small bowl, whisk sour cream and cornstarch until smooth.
Add this mixture to the cream cheese along with almond and vanilla extracts. Mix on low speed until combined. Add the eggs, two at a time, and mix until fully incorporated. Scrape down the sides of the bowl to ensure an even mix.
Step 3: Baking the Cheesecake
Pour the cheesecake batter over the prepared crust. To prevent cracks, place the springform pan inside a larger cake pan, then into a deep roasting pan. Fill the roasting pan with hot water about ⅓ to ⅔ up the sides of the springform. Alternatively, wrap the springform in triple-layer aluminum foil to protect it from water.
Bake for 1 hour and 10-15 minutes. The center should jiggle slightly when gently shaken. Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour.
Remove the cheesecake from the water bath and let it cool at room temperature for another hour. Cover and refrigerate for at least 6 hours or overnight.
Step 4: Preparing the White Chocolate Ganache
Melt the white chocolate in a microwave or double boiler. Stir in the vanilla paste and set aside. Heat 100 g of heavy cream until it begins to bubble. Gradually stir it into the melted white chocolate in three additions, mixing well each time.
Add 100 g of cold heavy cream and stir. Cover with plastic wrap so it touches the surface and refrigerate overnight.
Step 5: Assembling the Cheesecake
Whip the chilled white chocolate ganache until medium-stiff peaks form. Spread it evenly over the cheesecake. Sprinkle chopped pistachios on top for decoration.
Tips for the Perfect Cheesecake
- Use a kitchen scale for precise measurements.
- Avoid over-mixing the batter; a gentle fold ensures all ingredients are well-incorporated without incorporating too much air.
- Choose the right baking pan: Light-colored aluminum pans bake gently for a softer texture, while darker pans may cause a drier crust.
Storing the Cheesecake
Keep the Pistachio Cheesecake in the refrigerator, wrapped in plastic or stored in an airtight container. It’s best enjoyed within three days for optimal flavor and texture.
This Pistachio Cheesecake is the perfect dessert for any celebration. The rich, nutty pistachio flavor blends seamlessly with the creamy tang of the cheesecake filling and the sweet, fluffy whipped white chocolate ganache.
With its luxurious texture and stunning presentation, this cheesecake is sure to impress everyone at the table. Whether it’s your first cheesecake or one of many, this recipe is a must-try for any dessert lover!
Nutrition
- Carbohydrates: 41g
- Protein: 12g
- Fat: 55g
- Saturated Fat: 27g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 16g
- Trans Fat: 0.2g
- Cholesterol: 165mg
- Sodium: 468mg
- Potassium: 292mg
- Fiber: 1g
- Sugar: 28g
- Vitamin A: 1482IU
- Vitamin C: 0.3mg
- Calcium: 138mg
- Iron: 1mg
FAQs
1. Can I use a different nut instead of pistachios?
Yes, you can substitute pistachios with almonds or cashews, but the flavor profile will change slightly.
2. Do I have to use a water bath for baking?
A water bath helps prevent cracks in the cheesecake, but if you skip it, your cheesecake may have a firmer texture or cracks on top.
3. How long does this cheesecake last in the fridge?
It’s best consumed within 3 days for the freshest taste and texture.
4. Can I make the ganache without white chocolate?
For a different flavor, you can use milk or dark chocolate, but the sweetness balance may vary.