Ingredients:
Crust:
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted pistachios, finely chopped
• ⅓ cup unsalted butter, melted
• 2 tbsp granulated sugar
Filling:
• 16 oz (450g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup white chocolate chips, melted
• ½ cup heavy cream
• 1 cup pistachio paste (store-bought or homemade)
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional)
• ½ cup chopped pistachios
Topping:
• 1 cup whipped cream
• 2 tbsp powdered sugar
• ¼ cup chopped pistachios
• Shaved white chocolate for garnish
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Instructions:
Step 1: Prepare the Crust
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, chopped pistachios, melted butter, and sugar until combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
Step 2: Make the Filling
1. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Add eggs, one at a time, mixing well after each addition.
3. Add the melted white chocolate, heavy cream, pistachio paste, vanilla extract, and almond extract (optional). Mix until fully incorporated.
4. Gently fold in the chopped pistachios.
5. Pour the filling over the cooled crust, smoothing the top with a spatula.
Step 3: Bake and Cool
1. Create a water bath: Wrap the bottom of the pan in foil and place it in a larger pan filled with hot water.
2. Bake for 55-65 minutes, or until the center is just set but slightly jiggly.
3. Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour.
4. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
Step 4: Garnish and Serve
1. Whip the cream with powdered sugar until soft peaks form.
2. Spread or pipe the whipped cream over the chilled cheesecake.
3. Garnish with chopped pistachios and shaved white chocolate.
