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Directions

Make Pistachio Paste (Optional)

1、Blend Pistachios:

1. Peel the pistachios and place them in a clean kitchen towel. Shake to remove as much skin as possible.

2. Place the pistachios in a powerful blender and blend until smooth and creamy. This process may take 10-15 minutes.

3. Transfer the paste to a bowl and refrigerate if warm.

Make the Crust

1、Preheat Oven:

1. Preheat the oven to 325°F (160°C).

2、Prepare Crust:

1. In a food processor, crush 45g pistachios and 160g graham crackers into fine crumbs.

2. Add 6 tablespoons melted butter and pulse until combined. Add 1 tablespoon milk and pulse again.

3. Press the mixture into the bottom of a 9-inch springform pan.

4. Bake for 7-8 minutes. Set aside while making the filling.

Make the Filling

1、Preheat Oven:

1. Preheat the oven to 325°F (160°C).

2、Prepare Filling:

1. In a large mixing bowl, beat 4 cups cream cheese and 1 cup sugar until smooth.

2. Add 3/4 cup pistachio paste and whisk until smooth.

3. Add 4 eggs, one at a time, beating to combine after each addition. Do not overbeat.

4. Add 1 teaspoon vanilla extract, 1/2 cup sour cream, 1/4 cup heavy cream, and a pinch of salt. Beat until smooth.

5. Add 1½ tablespoons cornstarch and beat until incorporated.

Bake the Cheesecake

1、Prepare Water Bath:

1. Place the springform pan on a large piece of aluminum foil and fold the foil up the sides of the pan.

2. Pour the filling over the crust and place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan.

2、Bake:

1. Bake for 50-60 minutes or until the edge is set but the center jiggles slightly.

2. Turn off the heat and leave the cheesecake in the oven for another hour.

3. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.

Make the Topping (Pistachio Ganache)

1、Prepare Ganache:

1. In a bowl, place 120g white chocolate.

2. Bring 1/4 cup heavy cream to a simmer and pour over the chocolate. Allow to sit for 1 minute, then stir until melted.

3. Add 3 tablespoons pistachio paste and stir until smooth.

2、Apply Ganache:

1. Pour the ganache over the chilled cheesecake and spread evenly.

2. Place in the fridge until ready to serve (at least one hour).

Decoration

1、Decorate:

1. Finely grind about 50g of pistachios. Using a sieve, sprinkle the ground pistachios over the ganache.

2. Decorate the edges of the cheesecake with chopped pistachios.