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Ingredients
Scale
- 14.1 oz (400 g) peeled roasted pistachios
- ⅓ cup (45 g) pistachios (for crust)
- 5.6 oz (160 g) graham crackers/biscuits
- 6 tablespoons (90 g) melted butter
- 1 tablespoon (15 ml) milk
- 4 cups (900 g) cream cheese, softened
- 1 cup (200 g) sugar
- ¾ cup (180 g) pistachio paste
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) heavy cream
- ½ cup (115 g) sour cream
- 1½ tablespoons (12 g) cornstarch
- 3 tablespoons (45 g) additional pistachio paste
- 4.23 oz (120 g) white chocolate
- ¼ cup (60 ml) heavy cream (for ganache)
- Finely ground pistachios for decoration
Instructions
- Blend peeled roasted pistachios until smooth.
- Preheat oven to 325°F (160°C). Prepare crust by pulsing graham crackers and pistachios until fine, then combine with melted butter and milk. Press into 9-inch springform pan and bake for 7-8 minutes.
- In a bowl, beat cream cheese and sugar until smooth. Add pistachio paste and eggs one by one, mixing until incorporated. Add remaining ingredients and mix until smooth.
- Wrap springform pan in foil, pour filling over crust. Place in a water bath and bake for 45-50 minutes. Let it cool in the oven, then refrigerate for at least 4 hours.
- Prepare ganache by heating heavy cream and pouring over chopped white chocolate. Mix in additional pistachio paste and spread over the cheesecake.
- Decorate with finely ground pistachios, slice, and serve with a dollop of whipped cream or fruit compote.
Notes
Ensure cream cheese is at room temperature for easier mixing.
Refrigerate the cheesecake overnight for better flavor development.
Use a hot knife for clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25
- Sodium: 250
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 100