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Pistachio Cheesecake With Topping

A decadent pistachio cheesecake featuring a creamy filling, crunchy crust, and a delightful topping that makes it a perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the crust
  • 180 g graham cracker crumbs These delightful crumbs provide a slightly sweet and crunchy base.
  • 60 g unsalted pistachios, finely ground Essential for depth in flavor.
  • 13 g granulated sugar Enhances the crust's sweetness.
  • 90 g unsalted butter, melted Binds the crust together.
For the cheesecake filling
  • 480 g full-fat cream cheese, at room temperature The star ingredient for a creamy texture.
  • 100 g sour cream Adds a touch of tanginess.
  • 5 ml vanilla extract Fills the cheesecake with warmth.
  • 60 ml heavy cream Intensifies the creaminess.
  • 2.5 g kosher salt Enhances flavors.
  • 150 g granulated sugar Brings sweetness to the batter.
  • 2 large eggs, gently beaten Helps with structure.
  • 50 g pistachio paste Adds rich pistachio flavor.
  • 16 g cornstarch, sifted Ensures a firm yet creamy cheesecake.
For the topping
  • 200 g white chocolate, chopped Takes the topping to another level.
  • 80 ml heavy cream Combined with white chocolate for a silky topping.
  • 32 g unsalted pistachios, chopped For a delightful crunch on top.
  • 40 g pistachio paste Adds luxury to finish off the cheesecake.

Method
 

Preparation
  1. Combine graham cracker crumbs, granulated sugar, and finely ground pistachios in a medium mixing bowl.
  2. Add melted butter to the crumb mixture and combine thoroughly.
  3. Press the mixture into a prepared 23 cm springform pan.
  4. Preheat oven to 180°C and bake the crust for 5–8 minutes.
  5. Allow crust to cool to room temperature.
Making the filling
  1. Lower oven temperature to 140°C.
  2. In a large bowl, combine cream cheese, granulated sugar, sour cream, heavy cream, kosher salt, and vanilla extract. Beat until smooth.
  3. Incorporate pistachio paste and mix until blended.
  4. Sift in cornstarch and mix until fully incorporated.
  5. Add whisked eggs and blend until smooth.
Baking
  1. Pour the cheesecake batter over the cooled crust.
  2. Bake for approximately 60 minutes until edges are set but the center wobbles.
Cooling and chilling
  1. Cool cheesecake to room temperature for 1–2 hours.
  2. Wrap and refrigerate for a minimum of 5 hours, preferably overnight.
Preparing the topping
  1. Melt chopped white chocolate, pistachio paste, and cream in a heatproof bowl.
  2. Once melted, stir in chopped pistachios.
Finishing touches
  1. Loosen the cheesecake from the pan and spread the pistachio topping over it.
  2. Slice and serve, or refrigerate until ready to present.

Notes

Serve with a scoop of vanilla ice cream or whipped cream. Pairs beautifully with coffee.