Ingredients

3 cups (336g) shelled pistachios

3-4 tablespoons water

2 cups (268g) graham cracker crumbs

3 tablespoons (39g) sugar

½ cup (112g) unsalted butter, melted

24 ounces (678g) cream cheese (room temperature)

1 ½ cups (336g) pistachio paste (from above)

1 ¼ cups (259g) sugar

3 tablespoons (24g) all-purpose flour

1 cup (230g) sour cream

2 ½ teaspoons vanilla extract

¾ teaspoon almond extract

4 large eggs (room temperature)

1 cup (169g) white chocolate chips

3-4 tablespoons (33g-44g) pistachio paste (for ganache)

¼ cup (60ml) heavy whipping cream

Additional pistachios (for decorating, optional)

Instructions

Step 1: Make the pistachio paste by boiling pistachios in enough water to cover for 4-5 minutes. Drain and rub off the skins using a kitchen towel. Remove all skins to avoid browning.

Step 2: Puree the skinned pistachios in a food processor for 25-30 minutes, adding water a tablespoon at a time as needed, until a smooth paste forms.

Step 3: Divide the paste, setting aside 1 ½ cups (336g) for the cheesecake filling and 3-4 tablespoons (33g-44g) for the ganache.

Step 4: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides. Combine graham crumbs, sugar, and melted butter, then press into the pan bottom. Bake 8-10 minutes and cool.

Step 5: Reduce oven temperature to 300°F (148°C). Beat cream cheese and pistachio paste on low speed until smooth. Add sugar and flour, mixing gently to avoid air bubbles. Scrape sides as needed.

Step 6: Mix in sour cream, vanilla, and almond extracts on low speed until combined.

Step 7: Add eggs one at a time, mixing slowly after each addition, scraping down sides to ensure even blending.

Step 8: Pour batter into crust. Place the pan in a larger pan and add warm water halfway up the sides of the springform pan, avoiding water above the foil edge on the outside.

Step 9: Bake for 1 hour 25-35 minutes until center is set but still slightly jiggly. Turn off oven and let cheesecake sit inside with door closed for 30 minutes.

Step 10: Crack the oven door open and let cool another 30 minutes. Remove cheesecake, unwrap from water bath, and refrigerate 5-6 hours or overnight until firm.

Step 11: To make the ganache, combine white chocolate chips, heavy cream, and reserved pistachio paste in a microwave-safe bowl. Heat in 10-15 second intervals, stirring until smooth.

Step 12: Remove cheesecake from pan and place on serving plate. Spread ganache evenly over the top, letting some drip down the sides. Decorate with chopped pistachios if desired. Refrigerate until ready to serve.

Tips & Variations

Use a low mixing speed to prevent air bubbles in the batter, which helps avoid cracks during baking.

Removing the pistachio skins fully results in a vibrant green paste and a cleaner flavor.

Try substituting almond extract with a touch of rose water for a floral variation.

If you don’t have a water bath pan, wrap the springform pan tightly in foil to prevent leaks and place it on a baking tray with water.

For a quicker version, you can use store-bought pistachio paste but expect a less fresh flavor.

FAQs

Can I make the pistachio paste ahead of time?

Yes, you can prepare the pistachio paste in advance and store it covered in the refrigerator for up to two weeks. This makes assembly much faster on the day you bake.

Why use a water bath when baking the cheesecake?

The water bath provides gentle, even heat that helps prevent the cheesecake from cracking and ensures a creamy, smooth texture by slowing the baking process.