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Pistachio Cheesecake

Pistachio Cheesecake

This Pistachio Cheesecake features a delicious Pistachio Graham Cracker Crust and creamy filling, topped with Pistachio Ganache for a perfect balance of nutty flavor.
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Prep Time 1 hour
Cook Time 1 hour
Resting plus chilling time 7 hours
Total Time 9 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 330 kcal

Equipment

  • food processor
  • cheesecake pan
  • roasting pan
  • Mixer
  • whisk
  • strainer
  • plastic wrap

Ingredients
  

Pistachio Graham Cracker Crust

  • 180 grams graham crackers about 12 full crackers
  • 62.5 grams pistachio nuts ½ cup
  • 37 grams granulated sugar 3 tbsp
  • 85 grams unsalted butter melted, 6 tbsp

Pistachio Paste

  • 250 grams shelled pistachios 2 cups
  • water 4 tablespoon or more as needed

Pistachio Cheesecake Batter

  • 907 grams cream cheese softened, 4 packages of 8 oz.
  • 250 grams granulated sugar 1 ¼ cup
  • sour cream ½ cup, room temp
  • 1 cup pistachio paste
  • ¼ teaspoon almond extract
  • 1 tablespoon vanilla extract
  • 4 large eggs room temperature

Pistachio Ganache

  • 120 grams white chocolate scant ¾ cup, chopped
  • 60 ml heavy cream ¼ cup
  • 45 grams pistachio paste 3 tbsp

Instructions
 

Pistachio Graham Cracker Crust

  • Pre-heat the oven to 325ºF.
  • Place the graham crackers and the pistachios in a food processor and process to obtain fine crumbs.
  • In a bowl, mix together the graham crackers and pistachio crumbs with sugar and melted butter.
  • Press the mixture on the bottom of an 8” or 9” cheesecake pan.
  • Bake the crust in the oven for 10 minutes.
  • Remove it from the oven and let it cool down.

Pistachio Paste

  • Start by skinning the pistachios if you want to obtain a green paste.
  • Bring a pot with 1 quart of water to a boil.
  • Once it starts to boil, add the pistachios to the water and let them soak for 1 minute.
  • Drain the pistachios onto a paper towel or clean kitchen towel.
  • Rub them gently to help peel the skin.
  • Continue to peel the skins off the pistachios individually, if needed.
  • Discard the skins.
  • Process the pistachios in a food processor until smooth, adding water as necessary.
  • Scrape it into a bowl and save 1 cup for the cheesecake batter.

Pistachio Cheesecake Batter

  • Beat the cream cheese for 3 minutes until creamy.
  • Add the pistachio paste, sugar, and sour cream and beat for another 2 minutes.
  • Scrape the bowl and beat for another 30 seconds.
  • Add the extracts and mix.
  • Add the eggs one at a time, mixing just until combined.
  • Pour into the cooled crust, wrap the pan with foil, and bake in a water bath.
  • Bake for 60 to 70 minutes until slightly jiggly in the center.
  • Leave the cheesecake in the oven for 1 hour, then refrigerate for at least 6 hours.

Pistachio Ganache

  • Mix heavy cream and pistachio paste, then heat until very hot.
  • Pour into white chocolate through a strainer and whisk until smooth.
  • Let cool at room temperature for 2-3 hours, or refrigerate for about 1 hour to thicken.

To Decorate

  • Spread the ganache on top of the cheesecake and smooth it out.
  • Sift ground pistachio nuts over the cheesecake.
  • Sprinkle chopped pistachio nuts around the edges.

Notes

Use shelled roasted pistachios for the paste. Good quality white chocolate is essential for the ganache, with over 20% cocoa butter.

Nutrition

Serving: 1sliceCalories: 330kcal
Keyword cheesecake, pistachio
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