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Pistachio Cheesecake With Pistachio Topping Recipe

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★★★★★

4.8 from 102 reviews

This luscious Pistachio Cheesecake features a buttery graham cracker crust loaded with ground pistachios, enveloped in a creamy and smooth pistachio-infused cream cheese filling. Baked to perfection at low heat for a tender texture, it’s topped with a rich white chocolate pistachio glaze and crunchy chopped pistachios for added texture and flavor — an elegant dessert sure to impress.

Ingredients

Scale

Crust

  • 1 1/2 cups Graham crackers (crumbs)
  • 1/2 cup Pistachios (ground, not salted)
  • 1 tbsp Granulated sugar
  • 90 g Butter (melted)

Cheesecake Filling

  • 480 g Cream cheese (full fat, room temp)
  • 100 g Sour cream
  • 1 tsp Vanilla extract
  • 1/4 cup Heavy cream
  • 1/2 tsp Kosher salt
  • 3/4 cup Granulated sugar
  • 2 Eggs
  • 50 g Pistachio paste
  • 2 tbsp Cornstarch

Pistachio Topping

  • 200 g White chocolate
  • 1/3 cup Heavy cream
  • 1/4 cup Pistachios (chopped)
  • 40 g Pistachio paste

Instructions

  1. Prepare the crust: In a small to medium mixing bowl, combine graham cracker crumbs, granulated sugar, and ground pistachios. Stir well to evenly distribute ingredients.
  2. Add butter: Pour in melted butter and mix thoroughly until all crumbs are coated and the mixture becomes damp.
  3. Form crust: Transfer crumb mixture into a prepared 9-inch cake pan and press firmly and evenly across the bottom to form the crust layer.
  4. Bake crust: Place the pan in a preheated oven at 180°C (350°F) and bake for 5-8 minutes. Monitor to prevent burning, then remove and allow to cool to room temperature.
  5. Lower oven temperature: Reduce oven heat to 140°C (280°F) for baking the cheesecake.
  6. Mix cheesecake filling: In a large bowl, combine room temperature cream cheese, granulated sugar, sour cream, heavy cream, kosher salt, and vanilla extract. Beat with an electric hand mixer until creamy and smooth.
  7. Add pistachio paste: Blend pistachio paste into the cream cheese mixture until fully incorporated and creamy.
  8. Incorporate cornstarch: Sift in cornstarch to avoid lumps, then mix until completely combined.
  9. Add eggs: Whisk eggs lightly with a fork, then add to the batter, mixing until smooth and homogeneous.
  10. Assemble cheesecake: Pour the batter over the cooled crust. Tap the pan gently on a flat surface to release any trapped air bubbles.
  11. Bake cheesecake: Bake in the preheated 140°C (280°F) oven for about 1 hour, or until edges are set and center remains slightly jiggly.
  12. Cool partially: With oven door ajar halfway, let the cheesecake cool to room temperature for 1-2 hours to prevent cracking.
  13. Refrigerate: Wrap the cheesecake tightly with plastic wrap and refrigerate for at least 5 hours or overnight to set completely.
  14. Make pistachio topping: In a medium bowl, combine chopped white chocolate, pistachio paste, and heavy cream.
  15. Melt topping mixture: Heat mixture in 30-second bursts in the microwave or place bowl over a bain-marie, stirring between intervals until smooth and creamy.
  16. Add chopped pistachios: Stir chopped pistachios into the melted white chocolate and pistachio cream mixture evenly.
  17. Release cheesecake from pan: Run a thin knife along the edges of the cake to loosen, then carefully remove the springform pan.
  18. Top cheesecake: Spread the pistachio topping evenly over the chilled cheesecake using a spoon or offset spatula.
  19. Serve: Slice and enjoy this elegant pistachio cheesecake as a decadent dessert or special occasion treat.

Notes

  • Ensure cream cheese is at room temperature for a smooth batter without lumps.
  • Baking at a low temperature prevents cracking and ensures a creamy texture.
  • Cooling the cheesecake gradually (with oven door ajar) helps prevent cracking.
  • Refrigerate the cheesecake overnight if possible for best texture and flavor.
  • The pistachio paste is key for intense pistachio flavor; avoid salted pistachios to keep the balance.
  • Use a springform pan for easy release and clean edges.
  • If you don’t have a microwave, gently melt white chocolate topping in a double boiler.

Keywords: Pistachio cheesecake, pistachio dessert, creamy cheesecake, white chocolate pistachio topping, baked cheesecake

Find it online: https://todayfoodrecipe.com/pistachio-cheesecake-with-pistachio-topping-recipe/