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Pistachio Cheesecake with White Chocolate Ganache Recipe

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★★★★★

4.7 from 70 reviews

This Pistachio Cheesecake recipe features a rich, creamy cheesecake with a homemade pistachio paste integrated into both the filling and ganache topping. The crust is made from graham cracker crumbs combined with melted butter for a buttery base. The cheesecake is baked in a water bath to ensure a smooth, crack-free texture and is finished with a luscious white chocolate-pistachio ganache and optional chopped pistachios for added crunch and visual appeal.

Ingredients

Scale

Pistachio Paste

  • 3 cups (336g) shelled pistachios
  • 3–4 tablespoons water

Crust

  • 2 cups (268g) graham cracker crumbs
  • 3 tablespoons (39g) sugar
  • ½ cup (112g) unsalted butter, melted

Cheesecake Filling

  • 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
  • 3/4 teaspoon almond extract
  • 4 large eggs, room temperature

Ganache & Topping

  • 1 cup (169g) white chocolate chips
  • 3–4 tablespoons (33g-44g) pistachio paste (from above)
  • ¼ cup (60ml) heavy whipping cream
  • Additional chopped pistachios, for decorating (optional)

Instructions

  1. Make the pistachio paste: Bring a pot of water to a boil. Add the shelled pistachios and boil for 4-5 minutes. Drain and transfer pistachios onto a kitchen towel and gently rub to remove skins. Remove all skins carefully, which may take about 30 minutes. Place skinless pistachios in a food processor and puree for 25-30 minutes, adding 1-4 tablespoons of water gradually to help blend into a smooth paste. Separate about 1 ½ cups (336g) of the paste for the filling and reserve 3-4 tablespoons (33g-44g) for the ganache.
  2. Prepare the crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly onto the bottom of the pan. Bake for 8-10 minutes, then cool. Wrap the outside of the pan with aluminum foil to protect from water bath moisture.
  3. Make the cheesecake filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese and 1 ½ cups pistachio paste on low speed until smooth. Add sugar and flour, mixing slowly until combined. Add sour cream, vanilla, and almond extract, mixing gently. Add eggs one at a time, mixing slowly after each addition and scraping bowl sides to ensure a smooth batter without air incorporation.
  4. Assemble and bake: Pour batter over crust. Place springform pan inside a larger pan, then fill the outer pan halfway up the springform pan sides with warm water to create a water bath. Bake for 1 hour and 25-35 minutes until the center is set but still slightly jiggly. Turn off oven and leave cheesecake inside with door closed for 30 minutes to continue cooking gently, then crack oven door open and cool for another 30 minutes.
  5. Chill the cheesecake: Remove the cheesecake from the oven and water bath. Refrigerate uncovered until firm, about 5-6 hours or overnight.
  6. Prepare ganache and finish: Remove cheesecake from the pan and place on serving plate. In a microwave-safe bowl, combine white chocolate chips, heavy cream, and reserved pistachio paste. Heat in short increments, stirring until smooth and melted. Pour ganache evenly over the cheesecake, allowing it to drip slightly down the sides. Sprinkle chopped pistachios on top if desired. Refrigerate until ready to serve.

Notes

  • Removing pistachio skins is essential to keep the paste bright green and prevent browning.
  • Pureeing pistachios into a smooth paste is time-consuming but vital for the best texture.
  • Low-speed mixing reduces air incorporation, preventing cracks in the cheesecake.
  • Use a water bath during baking to maintain moist heat and avoid cracking.
  • Allow the cheesecake to cool slowly inside the oven to retain smooth texture.
  • Ganache can drip naturally down sides; no need to spread to edges if not desired.
  • Store cheesecake tightly covered in the refrigerator and consume within 4-5 days for best freshness.

Keywords: pistachio cheesecake, pistachio paste, graham cracker crust, white chocolate ganache, baked cheesecake

Find it online: https://flavorsbymaya.com/pistachio-cheesecake-with-white-chocolate-ganache-recipe/