Heavenly Pistachio White Chocolate Cheesecake
A luxurious cheesecake blending nutty pistachio flavors with creamy white chocolate, featuring a buttery crust, pistachio-infused filling, and silky ganache.
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Water Bath
Ingredients
Crust
- 1 ½ cups graham cracker crumbs or crushed pistachio cookies
- ¼ cup sugar
- ½ cup butter melted
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup pistachio paste or finely ground pistachios
- ½ cup white chocolate melted
- green food coloring optional
Topping
- ½ cup whipped cream
- ¼ cup chopped pistachios
- white chocolate shavings
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing after each addition.
- Mix in vanilla extract and sour cream until fully incorporated.
- Divide the batter into two bowls: Stir pistachio paste into one half. Fold melted white chocolate into the other half.
- Alternate scooping the batters into the crust to create a marble effect, then swirl gently with a knife.
- Wrap the bottom of the springform pan with aluminum foil and place it in a water bath (a larger baking dish filled with hot water).
- Bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours (preferably overnight).
- Before serving, top with whipped cream, chopped pistachios, and white chocolate shavings for an elegant finish.
Notes
For extra elegance, drizzle with white chocolate sauce or serve with fresh berries.