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Pistachio Cheesecake

A delightful dessert combining rich, creamy textures with vibrant nutty flavors, this Pistachio Cheesecake is perfect for any occasion and is easily customizable.
Imprimer la recette Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 8 heures 45 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 450 kcal

Ingrédients
  

Biscuit Base

  • 300 g digestive biscuits or graham crackers
  • 150 g unsalted butter, melted
  • 100 g pistachios, finely chopped

Cheesecake Filling

  • 600 g full-fat cream cheese, room temperature
  • 120 g granulated sugar
  • 45 g corn flour (cornstarch)
  • 2 tsp vanilla extract
  • 300 g pistachio spread or pistachio cream
  • 220 ml double cream (heavy cream), warmed
  • 120 g white chocolate, melted

Optional Decoration

  • extra pistachio spread, melted
  • whipped cream
  • chopped pistachios

Instructions
 

Preparation

  • Gather all ingredients and ensure the cream cheese is at room temperature. Preheat your oven to 170°C (325°F).

Prepare the Tin

  • Grease and line an 8-inch springform pan with parchment paper.

Make the Biscuit Base

  • Crush the digestive biscuits into fine crumbs. Mix with melted butter and chopped pistachios. Press into the base of the prepared pan.

Make the Cheesecake Batter

  • Beat the cream cheese in a large bowl until smooth. Gradually add sugar and corn flour, then mix in vanilla and pistachio spread.

Add Cream and Chocolate

  • Warm double cream and mix into cheesecake batter. Fold in melted white chocolate until silky.

Combine and Pour

  • Pour the cheesecake batter over the biscuit base, smoothing the top. Tap the pan to release air bubbles.

Bake in a Water Bath

  • Place the cheesecake pan in a large roasting tray. Pour boiling water into the tray halfway up the sides of the cheesecake pan. Bake for 45–55 minutes until edges are set and center jiggles slightly.

Cool Gradually

  • Turn off the oven, crack open the door, and leave the cheesecake inside for an hour to cool gradually.

Refrigerate to Set

  • Cover and refrigerate for at least 8 hours or overnight.

Decorate & Serve

  • Release from pan, drizzle with melted pistachio spread, pipe whipped cream, and sprinkle with chopped pistachios.

Notes

To store, cover and keep in the fridge for up to a week. For longer storage, freeze individual slices, wrapped tightly.
Keyword Cheesecake Recipe, Creamy Dessert, Homemade Cheesecake, Nut-Based Dessert, Pistachio Cheesecake