cheesecakepistachiochocolate
Pistachio Cheesecake with Pistachio Ganache
A rich baked pistachio cheesecake with a pistachio biscuit crust, creamy filling and white chocolate pistachio ganache.
From YouTube · Nov 24, 2025
A rich baked pistachio cheesecake with a pistachio biscuit crust, creamy filling and white chocolate pistachio ganache.
45 min
Prep time
1 hr 8 min
Cook time
7 hrs 55 min
Total time
12 servings
Yield
Ingredients
18 ingredients- PISTACHIO PASTE
- 400 g peeled roasted pistachios
- CRUST
- 45 g pistachios
- 160 g digestive biscuits or graham crackers
- 90 g butter, melted
- CHEESECAKE FILLING
- 900 g cream cheese, softened
- 200 g sugar
- 180 g pistachio paste
- 4 eggs
- 1 tsp vanilla extract
- 60 ml double cream
- 115 g sour cream
- 1 1/2 tbsp cornflour
- PISTACHIO GANACHE
- 45 g pistachio paste
- 120 g white chocolate, chopped
- 60 ml double cream
- DECORATION
- Finely ground or chopped pistachios
Method
31 steps- To make the pistachio paste, rub the roasted pistachios in a clean towel to remove as much skin as possible.
- Blend the pistachios in a powerful blender for 10–15 minutes, scraping down the sides, until smooth and creamy.
- Transfer the paste to a bowl and cool if it has become warm.
- Preheat the oven to 160°C.
- Grease and line the base of a 23 cm springform tin.
- Crush the biscuits and 45 g pistachios into fine crumbs.
- Mix in the melted butter.
- Press the mixture firmly into the base of the tin.
- Bake the crust for 7–8 minutes.
- Remove from the oven and leave to cool slightly.
- Beat the cream cheese and sugar until smooth.
- Add the 180 g pistachio paste and mix until evenly combined.
- Add the eggs one at a time, mixing briefly after each addition.
- Mix in the vanilla, double cream and sour cream.
- Add the cornflour and mix just until incorporated.
- Wrap the outside of the springform tin securely in foil.
- Pour the filling over the crust.
- Place the tin in a deep roasting tray.
- Pour hot water into the roasting tray until it reaches halfway up the sides of the tin.
- Bake for 50–60 minutes, until the edges are set but the centre still has a slight wobble.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the water bath and cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
- For the ganache, place the white chocolate in a heatproof bowl.
- Heat the 60 ml cream until just simmering.
- Pour it over the chocolate and leave for 1 minute.
- Stir until smooth.
- Add the 45 g pistachio paste and mix until combined.
- Spread the ganache over the chilled cheesecake.
- Refrigerate until the ganache is set.
- Decorate with finely ground or chopped pistachios before slicing.
Recipe notes
Helpful tips
- Use room-temperature cream cheese and eggs for a smoother filling.
- Wrap the springform pan securely in foil before placing it in the water bath.
- The centre should still jiggle slightly when the cheesecake leaves the oven.
Equipment
- Powerful blender
- Food processor
- 9-inch springform pan
- Aluminium foil
- Large roasting pan
- Mixing bowls
- Electric mixer
- Small saucepan
Storage
Keep the cheesecake covered in the refrigerator and serve chilled.
Substitutions
Graham crackersPlain biscuits
The source explicitly lists biscuits as an alternative.
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