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Pistachio Cheesecake Delight

Pistachio Cheesecake Delight

Discover the ultimate Pistachio Cheesecake Delight with a nutty crust and creamy pistachio filling perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 5 hours 30 minutes
Servings: 10 people
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.75 cup ground pistachios (unsalted)
  • 3 tablespoons granulated sugar
  • 6 tablespoons melted butter
  • 2 packages full-fat cream cheese (room temperature)
  • 0.5 cup sour cream
  • 1 teaspoon vanilla extract
  • 0.5 cup heavy cream
  • 0.25 teaspoon kosher salt
  • 0.75 cup granulated sugar
  • 2 large eggs (room temperature)
  • 0.5 cup pistachio paste
  • 2 tablespoons cornstarch
  • 7 oz white chocolate (chopped)
  • 0.5 cup heavy cream
  • 0.75 cup chopped pistachios (unsalted & toasted)
  • 2 tablespoons pistachio paste

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Mixing bowls (large and medium)
  • Measuring cups and spoons
  • Spatula
  • Food processor

Method
 

  1. Preheat your oven to 350°F (180°C).
  2. In a medium bowl, combine graham cracker crumbs, ground pistachios, and sugar.
  3. Pour melted butter over the crumb mixture and mix until damp and sandy.
  4. Press the mixture into a 9-inch springform pan and bake for 5-8 minutes.
  5. Let the crust cool completely on a rack.
  6. Lower the oven temperature to 280°F (140°C).
  7. In a large bowl, beat cream cheese and sugar until smooth.
  8. Add sour cream, heavy cream, salt, and vanilla, mixing until silky.
  9. Blend in pistachio paste until the mixture is evenly colored.
  10. Sift cornstarch over the batter, mixing well.
  11. Lightly whisk eggs in a small bowl and add them to the batter, mixing on low speed until just combined.
  12. Pour the filling over the cooled crust, tapping the pan to release air bubbles.
  13. Bake for about 60 minutes until edges are set and the center jiggles gently.
  14. Turn off the oven, crack the door open, and let the cheesecake cool for 1-2 hours.
  15. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
  16. For the topping, combine chopped white chocolate, pistachio paste, and heavy cream in a microwave-safe bowl.
  17. Heat in 30-second bursts until melted and smooth, stirring well.
  18. Stir in most of the toasted pistachios, reserving some for garnish.
  19. Pour the topping over the cooled cheesecake and spread to the edges.
  20. Sprinkle the reserved pistachios on top and let it set in the fridge for 30 minutes before slicing.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 7gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 220mgPotassium: 160mgFiber: 1gSugar: 22gVitamin A: 600IUCalcium: 80mgIron: 1.5mg

Notes

Room temperature ingredients ensure a smooth batter—let the cream cheese and eggs sit out for a couple of hours before starting. Don't skip the cooling steps; it helps prevent cracks and sets the cheesecake perfectly. For variations, consider adding lemon zest or using a different nut for the crust. Store leftovers covered in the fridge for up to 5 days, or freeze for longer storage.
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