This is the best pistachio cheesecake you've ever tried – creamy, rich and incredibly easy!

Have you ever tried a dessert that stopped you in your tracks after the first bite? Not because of the sweetness, but because of the perfect balance of flavors, texture, and elegance? Pistachio Cheesecake

Pistachio cheesecake is the new queen of desserts – sophisticated yet incredibly easy to make. Its velvety, creamy, melt-in-your-mouth filling is perfectly complemented by the delicate nutty aroma of pistachios, while the crunchy biscuit base provides the perfect balance of textures.

Pistachio cheesecake cake
It's a dessert that doesn't require any extravagant ingredients or baking skills, just a little attention and good will. And that's exactly why this recipe is taking social media by storm – because it conjures up a luxurious experience with just one bite, which you can make right at home.

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If you are pistachio Love in ice cream or chocolate, imagine what it does in a creamy, silky cake. This is one recipe you won't make just once.

Pistachio cheesecake cake

Servings: 12
Prep Time: 120 minutes
Cook Time: 60 minutes
Difficulty: easy
Rating: ★★★★★
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Ingredients

Ingredients for pistachio cream:

400 g shelled, roasted pistachios

For the foundation:

160 g biscuits
45 g pistachios
90 g melted butter
1 tablespoon of milk

For the filling:

900 g cream cheese (full fat)
200 g white sugar
180 g pistachio paste
4 eggs
1 teaspoon of vanilla extract
60 ml of sweet cream
115 g sour cream
12 g cornstarch

For the dressing:

120 g white chocolate
60 ml of sweet cream
45 g pistachio paste

For decoration:

finely ground pistachios
chopped pistachios

Directions

Grind the pistachios in a high-powered blender. Blend for 10 to 15 minutes until you get a completely smooth paste. If the mixture gets too warm, cool it in the refrigerator before using.
Preheat the oven to 160°C. Grind the biscuits and pistachios in a food processor. Add the melted butter and milk, mix, then spread the mixture evenly over the bottom of a round baking tin (23 cm) with a removable rim. Bake for 7 to 8 minutes and then cool completely. Reduce the oven temperature to 150°C.
Cream. In a large bowl, mix the cream cheese and sugar until smooth. Add the pistachio paste, then gradually add the eggs – one at a time. Mix gently, just until combined. Add the vanilla, heavy cream, sour cream and finally the cornstarch. Pour the mixture onto the cooled base.
Baking in a water bath. Wrap the baking sheet with several layers of aluminum foil to prevent water from seeping in. Place it in a larger baking pan, into which you pour hot water until it reaches halfway up. Bake for 45 to 50 minutes - the center should remain slightly wobbly. Then turn off the oven and leave the cake in it for another hour with the door closed.
Topping. Heat the heavy cream just until boiling, pour over the chopped white chocolate and leave for a minute, then stir. Add the pistachio paste and stir until smooth. When the cake is completely cool, pour over the ganache and chill again. Sprinkle the cake with ground pistachios just before serving. Enjoy!

Storage

V refrigerator It will keep for up to 7 days if wrapped tightly or sealed in a container. It can be stored in the freezer for up to 2 months. It is best to wrap it in plastic wrap, then in aluminum foil. Thaw in the refrigerator overnight.