Effortless Pistachio Cheesecake Delight (Print Version)
# Ingredients:
→ For the crust
01 -
100g pistachios, finely chopped
02 -
150g unsalted butter, melted
03 -
300g biscuits (digestive or graham crackers work great)
→ For the creamy filling
04 -
220ml slightly warmed double cream
05 -
2 teaspoons vanilla extract
06 -
300g pistachio spread
07 -
120g melted white chocolate
08 -
600g full-fat cream cheese
09 -
45g cornflour (cornstarch)
10 -
120g granulated sugar
→ Optional toppings
11 -
Melted pistachio spread for drizzling
12 -
Whipped cream for garnish
13 -
A handful of extra chopped pistachios
# Instructions:
01 -
Set your oven to 170°C/325°F. Line an 8-inch springform pan with parchment paper, covering both the bottom and edges. A little grease before that helps, too!
02 -
Break down the biscuits into tiny crumbs, either by pulsing them in a food processor or smashing inside a sturdy bag with a rolling pin. Stir the crumbs together with the melted butter and pistachios until well coated. Press the mix firmly into the pan, aiming for a smooth, even layer. Leave it aside while you work on the filling.
03 -
In a mixing bowl, blend the cream cheese, sugar, cornflour, vanilla, and pistachio spread till silky and smooth. Stir in half the warmed cream and mix thoroughly before adding the rest. Lastly, fold in the melted white chocolate until everything comes together nicely.
04 -
Pour the filling over your biscuit base. Spread it out evenly, then tap the pan gently on your countertop to pop any hidden air bubbles.
05 -
Place the cheesecake pan inside a larger baking dish with tall sides. Carefully pour hot water into the dish till it reaches halfway up the cheesecake pan. This method helps prevent cracks as it bakes evenly.
06 -
Transfer the water bath setup to the oven and bake for 45-55 minutes. Look for edges that are set while the middle stays slightly wobbly—it should jiggle a little, not ripple. Overbaking can ruin its creamy texture.
07 -
Once it’s baked, turn off the oven, leave the door slightly open, and let the cheesecake sit inside for about an hour. This gradual cooling step helps avoid cracks on top. After that, place it on your counter to cool the rest of the way.
08 -
When the cheesecake reaches room temperature, cover it up and pop it in the fridge for at least 8 hours or overnight. This time helps the flavors settle and keeps the filling firm.
09 -
Take the cheesecake out of the pan the next day. If you're feeling fancy, drizzle some melted pistachio spread on top, pipe some whipped cream around the edges, and sprinkle those chopped pistachios all over. Use a clean, warm knife for slicing—it makes things way easier!
# Notes:
01 -
You’ll love the crunch of the crust paired with the light pistachio flavor in the super creamy filling.
02 -
Using a water bath may feel tricky, but it really helps stop cracks from forming while the cheesecake bakes evenly.
03 -
Pistachio spread is sometimes stocked in specialty stores or online. Can’t find it? Blend toasted pistachios with some honey and neutral oil till smooth!
04 -
Store in the fridge for up to 5 days, so it’s a great make-ahead option for events.