Pistachio Cheesecake With Pistachio Topping Recipe
This Pistachio Cheesecake with Pistachio Topping offers a creamy and nutty delight that combines a crunchy graham cracker and pistachio crust with a smooth pistachio-flavored cheesecake filling, finished with a luscious white chocolate and pistachio ganache topping. Perfect for special occasions or as an elegant dessert.
- Prep Time: 35 minutes
- Cook Time: 1 hour 8 minutes
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 ½ cups graham crackers 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 eggs
- 2 tablespoons cornstarch
Topping
- 200 g white chocolate
- ⅓ cup heavy cream
- ¼ cup pistachios, chopped
- 40 g pistachio paste
Instructions
- Prepare the crust: Add graham cracker crumbs, granulated sugar, and ground pistachios to a bowl. Mix with a spoon until well combined and homogeneous. Add melted butter and mix until crumbs are thoroughly coated.
- Form and bake the crust: Press the crumb mixture evenly into the bottom of a prepared 9-inch cake pan. Bake at 350°F for 8 minutes while watching carefully to prevent burning. Remove and let cool to room temperature.
- Preheat oven for baking cheesecake: Lower the oven temperature to 280°F to prepare for baking the cheesecake filling.
- Make the cheesecake filling: In a large bowl, combine cream cheese, granulated sugar, and sour cream. Add heavy cream, kosher salt, and vanilla extract; mix until smooth and creamy. Incorporate pistachio paste and mix thoroughly until evenly combined.
- Add cornstarch and eggs: Sift the cornstarch into the mixture and mix until no lumps remain. Whisk the eggs lightly, then add to the batter and mix gently until creamy and smooth.
- Assemble and bake: Pour the cheesecake batter over the cooled crust and tap the pan to release any air bubbles. Bake at 280°F for about 1 hour or until the edges are set and the center slightly jiggles.
- Cool the cheesecake: Allow the cheesecake to cool at room temperature for 1 to 2 hours. Then wrap tightly in plastic wrap and refrigerate for at least 5 hours to chill thoroughly.
- Prepare the topping: Melt white chocolate gently with heavy cream until smooth. Stir in pistachio paste until fully incorporated.
- Finish and serve: Spread the white chocolate pistachio ganache over the chilled cheesecake. Sprinkle chopped pistachios on top for garnish. Refrigerate slightly before slicing and serving.
Notes
- Use room temperature cream cheese for smoothest batter and to avoid lumps.
- Ensure the crust is fully cooled before adding the filling to prevent sogginess.
- Do not overbake the cheesecake; a slight jiggle in the center indicates perfect doneness.
- The pistachio paste adds rich flavor; you can substitute with finely ground pistachios blended with a bit of oil if unavailable.
- White chocolate ganache can be gently warmed over a double boiler to avoid burning.
- Chilling the cheesecake overnight enhances flavor and texture.
