A creamy and dreamy dessert with the perfect balance of rich white chocolate and nutty pistachios. It’s a showstopper for any occasion!
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons granulated sugar
1/4 cup chopped pistachios (optional, for extra crunch)
For the cheesecake filling:
3 packages softened cream cheese
1 cup white chocolate chips
1/2 cup heavy cream
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup pistachio paste or finely ground pistachios
Pinch of salt
For the topping:
1/4 cup chopped pistachios
White chocolate shavings (optional, for garnish)
Instructions:
1. Prepare the crust:
Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and chopped pistachios (if using). Stir until well blended.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake for about 10 minutes, then remove from the oven and set aside to cool.
2. Make the cheesecake filling:
In a small saucepan, heat the heavy cream over medium heat until warm but not boiling. Add the white chocolate chips, stirring until smooth and completely melted. Remove from heat and let cool slightly.
In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
Add the pistachio paste (or ground pistachios), vanilla extract, and a pinch of salt. Beat until combined.
Add the melted white chocolate mixture and mix until well combined.
Beat in the eggs, one at a time, mixing just until combined after each addition. Be careful not to overmix.
3. Assemble the cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Gently tap the counter to remove any air bubbles.
4. Bake the cheesecake:
Bake for 55-65 minutes, or until the center is set but jiggles slightly when shaken.
Turn off the oven, push in the oven door, and let the cheesecake cool in the oven for 1 hour.
Then, remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight. 5. Serve:
Before serving, garnish the cheesecake with chopped pistachios and white chocolate shavings.
Slice and enjoy this creamy, nutty, and indulgent dessert!