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Pistachio Cheesecake
Dessert

Pistachio Cheesecake

3 hServes 12Nutri-Score D€€€
from @samisavor147 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • biscuits (finely crushed)Bakery250 g
  • unsalted butter (melted, plus extra for greasing the pan)Dairy70 g
  • full-fat cream cheese (at room temperature)Dairy600 g
  • sugarPantry100 g
  • full-fat sour cream (at room temperature)Dairy200 g
  • white chocolate (melted and cooled)Pantry200 g
  • pistachio spread (200 g for the filling, 200 g melted for the topping)Pantry400 g
  • eggs (large, at room temperature)Dairy3 pieces
  • cornstarchPantry15 g
  • salt (about 1/4 tsp)Spices1 g
  • vanilla extract (1 tsp)Pantry5 ml
  • pistachios (crushed)Nuts & seeds50 g
  • dried rose petals (optional, for decoration)Other2 g

per serving

Nutrition

492kcal

Carbs
40 g
Proteins
8 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Mixing bowl ×2
  • Hand mixer
  • Baking dish
  • Oven
  • Saucepan

step by step

Method

  1. Prepare the pan and oven

    • Preheat the oven to 180 °C.
    • Butter a 9-inch round springform pan and turn its base upside down so the cheesecake releases more easily.
    • Line the bottom of the pan with baking paper.
    Step 1

  2. Make the crust

    • Crush the biscuits finely and place them in a bowl.
    • Pour in the melted butter and stir until the crumbs are evenly coated.
    • Add the mixture to the prepared pan and press it firmly into an even layer using the bottom of a glass or cup.
    Step 2

  3. Bake the crust

    • Bake the crust for 10 minutes.
    • Take it out of the oven and let it cool completely.
    Step 3

  4. Beat the cream cheese and sugar

    • Place the cream cheese in a mixing bowl and beat until smooth.
    • Add the sugar and continue beating until fully incorporated.
    Step 4

  5. Build the filling

    • Mix in the sour cream until fully blended.
    • Pour in the cooled melted white chocolate.
    • Add the pistachio spread, salt, vanilla extract and cornstarch and mix until the batter is smooth and evenly combined.
    Step 5

  6. Add the eggs

    • Add the eggs one at a time, mixing after each addition just until incorporated.
    Step 6

  7. Assemble the water bath

    • Wrap the outside of the springform pan with at least 3 layers of aluminum foil, sealing it well.
    • Pour the cheesecake batter over the cooled crust, lightly tap the pan on the counter to remove trapped air bubbles and level the surface.
    • Place the wrapped pan into a larger baking dish and carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan.
    Step 7

  8. Bake the cheesecake

    • Place in the oven and bake at 160 °C without opening the oven door.
    • After 1 hour, switch off the oven and leave the cheesecake inside for another hour with the door closed.
    Step 8

  9. Cool and chill

    • Remove the cheesecake from the water bath and carefully peel away the foil.
    • Let the cheesecake cool completely at room temperature.
    • Cover with plastic wrap and chill in the refrigerator overnight.
    Step 9

  10. Add the pistachio topping

    • Gently melt the pistachio spread until it becomes pourable.
    • Pour it evenly across the top of the cold cheesecake.
    • Refrigerate so it can set.
    Step 10

  11. Decorate and serve

    • Decorate with crushed pistachios and dried rose petals.
    • For clean slices, wipe the knife between each cut.
    Step 11
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