Pistachio Cheesecake
Ultra-creamy baked pistachio cheesecake with a buttery biscuit base and chopped pistachios, finished with white chocolate and pistachio spread. Rich, smooth, and elegant — this showstopping dessert is perfect for holidays, celebrations, or special occasions.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 10 hours
- Yield: 12 slices
- Category: Dessert
- Cuisine: American
Ingredients
**Biscuit Base**
300 g digestive biscuits or graham crackers
150 g (⅔ cup) unsalted butter, melted
100 g pistachios, finely chopped
**Cheesecake Filling**
600 g full-fat cream cheese, room temperature
120 g granulated sugar
45 g corn flour (cornstarch)
2 tsp vanilla extract
300 g pistachio spread or pistachio cream
220 ml double cream (heavy cream), warmed
120 g white chocolate, melted
**Optional Decoration**
Extra pistachio spread, melted
Whipped cream
Chopped pistachios
Instructions
**Prepare the Tin**
Preheat oven to 170°C (325°F). Grease and line an 8-inch springform pan with parchment on the bottom and sides.
**Make the Biscuit Base**
Crush biscuits into fine crumbs. Mix with melted butter and chopped pistachios until combined. Press firmly into the base of the pan and set aside.
**Make the Cheesecake Batter**
Beat cream cheese, sugar, corn flour, vanilla, and pistachio spread until completely smooth. Gradually mix in warmed cream, then fold in melted white chocolate until silky.
Pour batter over the biscuit base. Tap the pan gently to remove air bubbles and smooth the top.
**Bake (Water Bath)**
Place cheesecake pan into a large roasting tray. Pour boiling water into the tray until halfway up the sides of the pan.
Bake for 45–55 minutes until edges are set and the center still jiggles slightly.
**Cool Gradually**
Turn off oven, crack door open, and leave cheesecake inside for 1 hour. Remove from water bath and cool at room temperature for 2 hours.
Refrigerate at least 8 hours or overnight to fully set.
**Decorate & Serve**
Release from pan. Drizzle with melted pistachio spread, pipe whipped cream, and sprinkle chopped pistachios. Slice with a hot knife for clean cuts.
Notes
• Use full-fat cream cheese for best texture.
• Do not overbake — the center should jiggle slightly.
• Water bath prevents cracking and ensures even baking.
• Chill overnight for clean slices and developed flavor.
• Biscuit base can be made with Biscoff or vanilla wafers.
Find it online: https://pinchofwarmthbakes.com/pistachio-cheesecake/