Description
Rich layers of Pistachio Cheesecake highlight nutty Mediterranean flavors with creamy smooth texture. Pastry chefs craft this elegant dessert for memorable sweet experiences you’ll savor with pure delight.
Ingredients
Scale
- 480 g (17 oz) full-fat cream cheese
- 200 g (7 oz) white chocolate
- 50 g (1.8 oz) pistachio paste
- 40 g (1.4 oz) pistachio paste
- 2 eggs
- 1 ½ cups graham crackers crumbs
- ½ cup pistachios, ground (unsalted)
- ¾ cup granulated sugar
- 1 tbsp granulated sugar
- 100 g (3.5 oz) sour cream
- 90 g (3.2 oz) butter, melted
- ¼ cup heavy cream
- ⅓ cup heavy cream
- 2 tbsps cornstarch
- 1 tsp vanilla extract
- ½ tsp kosher salt
- ¼ cup pistachios, chopped
Instructions
- Crust Creation: Pulverize graham crackers and pistachios with granulated sugar, then blend thoroughly with melted butter to form a cohesive, glossy mixture.
- Crust Preparation: Press the crumb mixture firmly into a 9-inch cake pan, ensuring an even, compact base. Toast in a preheated oven at 180°C for 5-8 minutes, then cool completely.
- Cheesecake Batter: Whip cream cheese, sugar, sour cream, heavy cream, salt, and vanilla into a silky blend using an electric mixer. Integrate pistachio paste until color is uniform, then gently sift cornstarch to eliminate potential lumps.
- Baking Process: Fold whisked eggs into the batter delicately, maintaining an airy consistency. Pour the velvety mixture onto the prepared crust, tapping to remove air bubbles. Bake at 140°C for approximately 1 hour, watching for set edges and a subtle center wobble.
- Cooling Technique: Allow the cheesecake to cool gradually in the oven with the door slightly ajar for 1-2 hours. Refrigerate wrapped for a minimum of 5 hours or overnight.
- Pistachio Topping: Melt white chocolate, pistachio paste, and heavy cream using a microwave or bain-marie method until smooth and glossy. Fold in chopped pistachios.
- Finishing Touch: Release the cheesecake from the pan by running a knife along the edges. Spread the pistachio topping evenly across the surface using a spatula, creating an elegant and appetizing presentation.
Notes
- Prevent Crust Crumbling: Press graham cracker and pistachio mixture firmly into the pan to create a solid, compact base that won’t fall apart when serving.
- Master Smooth Batter: Use room temperature cream cheese and mix at low speed to avoid incorporating air bubbles, ensuring a silky, crack-free cheesecake texture.
- Control Baking Precision: Watch the cheesecake closely during baking; a slight wobble in the center indicates perfect doneness, preventing overbaking and dry results.
- Optimize Cooling Strategy: Gradual cooling prevents surface cracks by allowing the cheesecake to settle slowly, so never remove it abruptly from the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 420
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 90 mg