Servings: 12 slices
Calories: 478.5kcal
Ingredients
Crust
- 8 tbsp butter, melted 113g
- 8.5 oz graham crackers 240g — or any plain digestive biscuit
Pistachio Filling
- 1.5 cups cream cheese, room temperature 350g — full-fat block
- 3/4 cup heavy cream 180g
- 1 cup pistachio cream 200g
- 1/2 cup white chocolate, chopped 80g
- 1 pinch salt
Pistachio Topping
- 1/2 cup pistachio cream 100g
- 1 tbsp unsalted butter 14g
- 2 tbsp heavy cream 30g
- 1 pinch salt to taste
Instructions
Crust
- Crush. Blend the graham crackers into fine crumbs, then mix with the melted butter. You're looking for a wet sand consistency — when you squeeze a handful, it should hold together. If it crumbles apart, add a little more butter.8 tbsp butter, melted, 8.5 oz graham crackers
- Form the sides. Line the bottom of an 8-inch (20 cm) springform pan with parchment, butter the sides up to the rim, then press strips of parchment against the buttered sides. Add half the crust mixture and press it up the sides using the back of a measuring cup, working it firmly into the edges.
- Form the bottom. Add the remaining crust mixture and press it into an even layer across the bottom.
- Chill. Refrigerate the crust while you make the filling.
Pistachio Filling
- Whip the cream. Whip the heavy cream until just before stiff peaks — the beaters should leave a trail but the cream isn't fully stiff yet. Refrigerate.3/4 cup heavy cream
- Melt the pistachio cream. Using a double boiler, warm the pistachio cream until fluid and easy to stir, around 45°C. Start stirring as soon as it begins to melt, and turn off the heat when you're about halfway there — the residual warmth will bring it the rest of the way without risking overheating. Off the heat, add the chopped white chocolate and let it sit for 2 minutes, then stir until the chocolate melts completely and the mixture is smooth. Stir in the salt.1 cup pistachio cream, 1/2 cup white chocolate, chopped, 1 pinch salt
- Cool. Let the mixture cool until warm but no longer hot — around 30–35°C. You can speed this up by setting the bowl in cool water and stirring occasionally.
- Beat the cream cheese. Whip the cream cheese until soft and smooth.1.5 cups cream cheese, room temperature
- Combine. Add the pistachio white chocolate mixture to the cream cheese and mix until fully combined, scraping the sides with a spatula at least once.
- Fold in the cream. Add the whipped cream and start on low speed until combined, then increase to medium until you can see trails from the beaters. Taste — add powdered sugar if it needs more sweetness, more salt if it needs more depth.
- Fill and chill. Pour into the prepared crust, level the top, and refrigerate for at least 5–6 hours, ideally overnight.
Pistachio Topping
- Melt together. In a double boiler, combine the pistachio cream, butter, and heavy cream. Whisk as the butter and paste melt until everything is smooth and well combined. Remove from heat.1/2 cup pistachio cream, 1 tbsp unsalted butter, 2 tbsp heavy cream
- Taste and adjust. Add a pinch of salt if needed, or a little powdered sugar if you want it sweeter.1 pinch salt
- Test the consistency. Spoon a small amount onto a plate and refrigerate for 2–3 minutes — this gives you a read on how it will set. If it's too thick, whisk in more heavy cream, making sure it's warm before adding so the topping stays smooth. If it's too loose, add a little more pistachio cream.
- Top the cheesecake. Let the topping cool until it's warm but no longer hot — fluid enough to pour but not so hot it melts the filling underneath. Pour it over the cold cheesecake and spread gently to the edges.
- Finish. Scatter chopped pistachios on top if you like.
Notes
Macros calculated using a commercial sweetened pistachio cream that is ~50% pistachios. Salt and optional powdered sugar excluded.
Nutrition
Calories: 478.5kcal | Carbohydrates: 27.1g | Protein: 6.1g | Fat: 35.4g | Fiber: 0.8g
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