🍰 Heavenly Pistachio White Chocolate Cheesecake 🍰
Ingredients:
Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted pistachios, finely chopped
⅓ cup unsalted butter, melted
2 tbsp granulated sugar
Filling:
16 oz (450g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup white chocolate chips, melted
½ cup heavy cream
1 cup pistachio paste (store-bought or homemade)
1 tsp vanilla extract
¼ tsp almond extract (optional)
½ cup chopped pistachios
Topping:
1 cup whipped cream
2 tbsp powdered sugar
¼ cup chopped pistachios
Shaved white chocolate for garnish
Instructions:
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, chopped pistachios, melted butter, and sugar. Mix until well combined.
Press the mixture into the bottom of a 9-inch (23 cm) springform pan. Bake for 8–10 minutes, then cool.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add eggs, one at a time, mixing well after each addition.
Pour in melted white chocolate, heavy cream, pistachio paste, vanilla extract, and almond extract. Mix until fully incorporated.
Fold in the chopped pistachios.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Step 3: Bake and Cool
Place the cheesecake in a water bath (wrap the bottom of the pan in foil and place it in a larger pan filled with hot water).
Bake for 55–65 minutes or until the center is just set but slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool gradually for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Step 4: Garnish and Serve
Whip the cream with powdered sugar until soft peaks form.
Spread or pipe whipped cream on top of the chilled cheesecake.
Garnish with chopped pistachios and shaved white chocolate.
Slice and serve chilled.
Tips:
For a more intense pistachio flavor, add a few drops of pistachio extract.
If using unsalted pistachio paste, increase the sugar in the filling slightly.
To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool gradually.
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