Creamy Pistachio Cheesecake (Print Version)
# Ingredients:
→ Crust Layers
01 -
A pinch of salt
02 -
6 tablespoons cooled melted unsalted butter
03 -
½ cup shelled pistachios, chopped, and roasted with salt
04 -
1½ cups of broken-down graham crackers into crumbs
→ Cheesecake Filling
05 -
¾ cup room-temp sour cream
06 -
2 eight-ounce packages of cream cheese, softened
07 -
1 teaspoon of vanilla extract
08 -
½ teaspoon almond extract
09 -
Half a cup of white sugar
10 -
2 ounces pistachio butter or paste
11 -
Three large eggs at room temperature
12 -
6 ounces of chopped white chocolate
# Instructions:
01 -
Heat oven to 325°F. Put parchment paper on the base of a 9-inch springform pan.
02 -
Mix crumbed graham crackers, pistachios, melted butter, and a pinch of salt. Pack the mixture tightly into the pan base you prepared.
03 -
Whip the cream cheese until it's airy, for 2-3 minutes should do it. Mix in the sugar, beating for two extra minutes. Stir in sour cream and pistachio butter until totally smooth.
04 -
Blend in the almond and vanilla extracts. If you like, adjust the pistachio paste to taste. Mix the eggs in one by one until just combined. Finally, fold in those chopped white chocolate pieces.
05 -
Pour the batter into the pan, tapping lightly to pop any air bubbles. Put the pan on the center rack with a roasting pan of boiling water on the rack below. Bake at 325°F for 30 minutes, lower it to 300°F and bake another 15 minutes until it sets.
06 -
Turn off the oven and leave the cheesecake in, cracking the door open a bit, for an hour. Run a knife along the edges, then refrigerate for 6-8 hours, preferably overnight.
# Notes:
01 -
You can skip the fussy water bath here, making the process super simple.
02 -
If you want a stronger pistachio flavor, feel free to double the paste amount from what's listed.