Description
Luxurious pistachio cheesecake delivers Mediterranean elegance with creamy layers and nutty richness. Silky filling nestled in a graham cracker crust promises sensational taste sensations you cannot resist.
Ingredients
Scale
Main Ingredients:
- 480 grams (17 ounces) full-fat cream cheese
- 2 eggs
- 50 grams (1.8 ounces) pistachio paste
- 200 grams (7 ounces) white chocolate
- 1 ½ cups graham crackers crumbs
- ½ cup pistachios, ground (unsalted)
Support Ingredients:
- 100 grams (3.5 ounces) sour cream
- 90 grams (3.2 ounces) butter, melted
- ¼ cup heavy cream
- ⅓ cup heavy cream
- 1 tablespoon granulated sugar
- ¾ cup granulated sugar
Finishing Ingredients:
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ cup pistachios, chopped
- 40 grams (1.4 ounces) pistachio paste
Instructions
- Craft a delectable foundation by pulverizing graham crackers and pistachios, then blend with granulated sugar until uniformly mixed.
- Incorporate melted butter into the crumb mixture, ensuring each particle is thoroughly coated and glossy.
- Compress the mixture meticulously into a 9-inch cake pan, creating a compact and even base layer.
- Toast the crust in a preheated oven at 180°C for 5-8 minutes, watching carefully to prevent scorching. Allow to cool completely.
- Reduce oven temperature to 140°C. Utilize an electric mixer to transform cream cheese, sugar, sour cream, heavy cream, salt, and vanilla into a silky, homogeneous blend.
- Introduce pistachio paste into the cream cheese mixture, stirring until fully integrated and color is consistent.
- Gently sift cornstarch through the mixture, eliminating potential lumps and ensuring a smooth texture.
- Delicately incorporate whisked eggs, folding carefully to maintain the batter’s airy consistency.
- Transfer the velvety batter onto the prepared crust, using gentle taps to disperse any trapped air bubbles.
- Bake at 140°C for approximately 1 hour, monitoring until edges solidify and center maintains a subtle wobble.
- Allow cheesecake to cool gradually within the oven, leaving the door slightly ajar for 1-2 hours.
- Wrap the cooled cheesecake and refrigerate for a minimum of 5 hours, preferably overnight.
- Construct the pistachio topping by melting white chocolate, pistachio paste, and heavy cream using microwave or bain-marie technique until smooth and glossy.
- Fold chopped pistachios into the decadent topping mixture.
- Carefully release the cheesecake from its pan by running a knife along the edges.
- Artfully spread the pistachio topping across the surface using a spatula, creating an even, appetizing layer.
- Slice into elegant portions and savor this luxurious pistachio-infused dessert.
Notes
- Crust requires careful mixing and pressing to create a solid, flavorful foundation that complements the creamy cheesecake.
- Cream cheese mixture needs room temperature ingredients and gentle folding to achieve a smooth, lump-free texture.
- Baking at a low temperature ensures a perfectly creamy cheesecake with minimal cracking and even cooking.
- Cooling process is crucial – leaving the cheesecake in the oven with the door slightly open prevents sudden temperature changes that can cause cracks.
- Pistachio topping adds a luxurious, nutty finish that elevates the entire dessert with its rich, creamy consistency.
- Refrigeration time is essential for setting the cheesecake and allowing flavors to develop fully, so patience is key.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 405
- Sugar: 27g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 83mg