Pistachio Cheesecake With Topping (Print Version)
Creamy pistachio cheesecake finished with a smooth white chocolate pistachio topping and buttery nutty crust.
# Ingredients:
→ Pistachio Crust
01 -
180 g graham cracker crumbs
02 -
60 g unsalted pistachios, finely ground
03 -
13 g granulated sugar
04 -
90 g unsalted butter, melted
→ Cheesecake Filling
05 -
480 g full-fat cream cheese, at room temperature
06 -
100 g sour cream
07 -
5 ml vanilla extract
08 -
60 ml heavy cream
09 -
2.5 g kosher salt
10 -
150 g granulated sugar
11 -
2 large eggs, gently beaten
12 -
50 g pistachio paste
13 -
16 g cornstarch, sifted
→ Pistachio Topping
14 -
200 g white chocolate, chopped
15 -
80 ml heavy cream
16 -
32 g unsalted pistachios, chopped
17 -
40 g pistachio paste
# Instructions:
01 -
Combine graham cracker crumbs, granulated sugar, and ground pistachios in a medium mixing bowl. Mix until ingredients are evenly distributed.
02 -
Add melted butter to the crumb mixture and combine thoroughly until mixture is evenly moistened.
03 -
Transfer crust mixture to a prepared 23 cm springform pan. Press firmly and evenly into the base using the back of a spoon or flat-bottomed glass.
04 -
Preheat oven to 180°C. Bake crust for 5–8 minutes, keeping a close eye to avoid burning. Remove from oven and allow to cool to room temperature.
05 -
Lower oven temperature to 140°C. Combine cream cheese, granulated sugar, sour cream, heavy cream, kosher salt, and vanilla extract in a large bowl. Beat with an electric mixer until smooth and creamy.
06 -
Incorporate pistachio paste, mixing until evenly blended.
07 -
Gradually sift in cornstarch and mix until fully incorporated and no lumps remain.
08 -
Whisk eggs lightly, add to the filling, and blend until a smooth, cohesive batter forms.
09 -
Pour cheesecake batter over the cooled crust. Gently tap the pan on a flat surface to release trapped air bubbles.
10 -
Bake in preheated 140°C oven for approximately 60 minutes, until edges are set but centre slightly wobbles.
11 -
With the oven door halfway open, allow cheesecake to cool to room temperature for 1–2 hours.
12 -
Wrap cooled cheesecake securely with plastic wrap and refrigerate for a minimum of 5 hours, or overnight for optimal texture.
13 -
Place chopped white chocolate, pistachio paste, and cream in a medium heatproof bowl. Melt gradually in the microwave using 30-second intervals or over a bain-marie, stirring between each interval until creamy and homogenous.
14 -
Add chopped pistachios to the melted chocolate mixture and stir until well distributed.
15 -
Run a thin knife around the inside edge of the pan to loosen the cheesecake, then unlatch the springform. Spread pistachio topping evenly over chilled cheesecake using a spoon or offset spatula.
16 -
Slice and serve immediately, or store refrigerated until ready to present.
# Notes:
01 -
For best slicing, use a hot, clean knife between each cut to maintain defined cake layers.