Pistachio Cheesecake with Pistachio Ganache

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

1. To make the pistachio paste, rub the roasted pistachios in a clean towel to remove as much skin as possible.
2. Blend the pistachios in a powerful blender for 10–15 minutes, scraping down the sides, until smooth and creamy.
3. Transfer the paste to a bowl and cool if it has become warm.
4. Preheat the oven to 160°C.
5. Grease and line the base of a 23 cm springform tin.
6. Crush the biscuits and 45 g pistachios into fine crumbs.
7. Mix in the melted butter.
8. Press the mixture firmly into the base of the tin.
9. Bake the crust for 7–8 minutes.
10. Remove from the oven and leave to cool slightly.
11. Beat the cream cheese and sugar until smooth.
12. Add the 180 g pistachio paste and mix until evenly combined.
13. Add the eggs one at a time, mixing briefly after each addition.
14. Mix in the vanilla, double cream and sour cream.
15. Add the cornflour and mix just until incorporated.
16. Wrap the outside of the springform tin securely in foil.
17. Pour the filling over the crust.
18. Place the tin in a deep roasting tray.
19. Pour hot water into the roasting tray until it reaches halfway up the sides of the tin.
20. Bake for 50–60 minutes, until the edges are set but the centre still has a slight wobble.
21. Turn off the oven and leave the cheesecake inside for 1 hour.
22. Remove from the water bath and cool to room temperature.
23. Refrigerate for at least 4 hours or overnight.
24. For the ganache, place the white chocolate in a heatproof bowl.
25. Heat the 60 ml cream until just simmering.
26. Pour it over the chocolate and leave for 1 minute.
27. Stir until smooth.
28. Add the 45 g pistachio paste and mix until combined.
29. Spread the ganache over the chilled cheesecake.
30. Refrigerate until the ganache is set.
31. Decorate with finely ground or chopped pistachios before slicing.