Pistachio Cheesecake

Ingredients

• 400 gram peeled roasted Pistachios for pistachio paste
• 1/3 cup (45g) Pistachios for the crust
• 160g Graham crackers/biscuits
• 6 tablespoons (90g) Malted butter
• 4 cups (900g) Cream cheese for the filling
• 1 cup (200g) Sugar
• 3/4 cup (180g) Pistachio paste
• 4 Eggs
• 1 teaspoon Vanilla extract
• 1/4 cup (60ml) Heavy cream
• 1/2 cup (115g) Sour cream
• 1½ tablespoons Cornstarch
• 3 tablespoons (45g) Pistachio paste for topping
• 120g White chocolate
• 1/4 cup (60ml) Heavy cream for topping
• Finely ground pistachios for decoration

Method

1. Make pistachio paste: Peel the pistachios from the shell. Place them in a clean kitchen towel and shake to remove as much skin as possible. Place the pistachios in a powerful blender and blend until smooth and creamy (10-15 minutes). Transfer the paste into a bowl, refrigerate if warm.
2. Make the crust: Preheat oven to 325°F (160°C). Crush cookies and pistachios into fine crumbs in a food processor. Add melted butter and pulse until combined. Press into bottom of 9-inch springform pan and bake for 7-8 minutes. Set aside.
3. Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add pistachio paste and whisk until smooth. Add eggs one at a time, beating to combine after each addition. Add vanilla extract, sour cream, heavy cream, and beat until smooth. Add cornstarch and beat until incorporated.
4. Bake the cheesecake: Place the pan on foil and fold the foil up the sides. Pour the filling over the crust, place in a roasting pan, and fill with hot water halfway up the sides. Bake for 50-60 minutes until the edge is set but the center jiggles slightly. Let cool in the oven for an hour, then refrigerate for at least 4 hours or overnight.
5. Make the topping: In a bowl, place white chocolate. Bring heavy cream to a simmer and pour over chocolate, allow to sit for 1 minute, then stir until melted. Add pistachio paste and stir until smooth.
6. Pour the ganache over the cheesecake and spread evenly. Refrigerate until ready to serve.
7. Before serving, decorate the cake: Finely ground about 50 grams of pistachios and sprinkle over the cake. Decorate the edges with chopped pistachios.
8. Serve!