Pistachio Cheesecake

 INGREDIENTS FOR YIELDS

For the pistachio paste:

• 400 gram peeled roasted Pistachios

For the crust:

• 1/3 cup (45g) Pistachios
• 160g Graham crackers/biscuits
• 6 tbsp (90g) Melted butter
• 1 tbsp Milk

For the filling:

 4 cups (900g) Cream cheese

• 1 cup (200g) Sugar
• 3/4 cup (180g) pistachio paste
  
• 4 Eggs
• 1 tsp Vanilla extract
• 1/4 cup (60ml) Heavy cream
• 1/2 cup (115g) Sour cream
• 1½ tbsp Cornstarch  

For the topping:

• 3 tbsp (45g) pistachio paste
  
• 120g White chocolate
• 1/4 cup (60ml) Heavy cream

For decoration:

• Finely ground pistachios

DIRECTIONS

1. Make pistachio paste: (this step is optional- you can use store bought pistachio paste). Peel the pistachios from the shell. Then place them in a clean kitchen towel and shake to remove as much skin as possible. Place the pistachios (350-400g) in a powerful blender and blend until smooth and creamy. This process may take 10-15 minutes (depending on your blender) so be patient. Transfer the paste into a bowl, if in this stage the paste is warm place in the fridge.
2. Make the crust: Preheat oven to 325°F (160°C).
3. In a food processor crush cookies and pistachios into fine crumbs. Add melted butter and pulse until combined. Add milk and pulse again. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
4. Preheat oven to 325°F (160°C).
5. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add pistachio paste and whisk until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not over beat.
6. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, 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. Bake for 50-60 minutes or until the edge is set but the center jiggles slightly (baking time may vary). Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
7. Make the topping (pistachio ganache): in a bowl, place white chocolate. Bring heavy cream to a simmer and pour over the chocolate, allow to sit 1 minute, then stir until melted. Add pistachio paste and stir until smooth.
8. Pour the ganache over the cheesecake and spread evenly. Place in the fridge until ready to serve (at least one hour).
9. Before serving decorate the cake: finely ground about 50 grams of pistachios. Then, using a sieve, sprinkle the pistachio (should look like pistachio powder). And decorate the edges of the cake with chopped pistachios.
10. Serve!

 

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