Ingredients
Cheesecake Ingredients
Topping Ingredients





Instructions
Step 1
Start by taking out all the ingredients well in advance so that they reach room temperature. This step is *vital* to ensure your cheesecake turns out *creamy and homogenous*.
Step 2
In a mixing bowl, combine the cream cheese, sugar, vanilla sugar, and pistachio paste. Add the eggs and mix gently on low speed or with a whisk. *It's important to mix gently* to avoid overbeating. Next, pour in the heavy cream, sprinkle in the cornstarch, and mix again until you achieve a *smooth batter* free of lumps.
Step 3
Line a 22-24 cm (8.5-9.5 inches) round cake pan with parchment paper so that the edges of the paper extend slightly over the sides. Pour the cheesecake mixture into the prepared pan. Preheat your oven to *220 °C (428 °F)* and bake the cheesecake for 40-50 minutes. It should be *golden brown on top* while having a slight jiggle in the center.
Step 4
Once baked, let the cheesecake cool to *room temperature*. Afterward, it's important to refrigerate it for at least 8 hours or overnight. This *chilling process* is crucial for the cheesecake to stabilize and *enhance its tenderness and flavor*.
Step 5
For the glaze, melt the white chocolate together with the cream, and mix in a bit of pistachio paste. Drizzle this mixture over the *well-chilled* cheesecake. Optionally, you can garnish it with *crushed pistachios* for a delightful finish.
Servings
Imagine serving this stunning Pistachio Cheesecake at your next gathering. Its rich green color and glossy white chocolate glaze will catch the eye of anyone at the table. For the perfect presentation, consider garnishing with crushed pistachios or fresh berries to add a pop of color. Not only does this cheesecake look heavenly, but it also tastes divine! 🍰✨
Pair it with a cup of freshly brewed coffee or a refreshing glass of iced tea, and you’ve got a match made in dessert heaven. This cheesecake is also fantastic for a picnic; just slice it up and pack it in a cooler for a delicious, sweet treat that everyone will enjoy! 🎉🥳
Equipment
Use a large mixing bowl for easy combining of your ingredients. A sturdy glass or stainless-steel bowl is preferred for stability.
An electric mixer makes it easier to combine ingredients smoothly, but a whisk can be just as effective if you prefer a workout!
A springform pan works best for cheesecakes, as it allows you to easily release the sides and keep the shape intact.



Make sure to line your pan with parchment paper for easy removal and to avoid sticking. Use enough paper to extend above the edges for easy lifting.



Preheat your oven to 220 °C (428 °F) to ensure the cheesecake bakes evenly and achieves that perfect golden top!



Variations
If you’re looking for something a bit different, why not try a gluten-free version of this cheesecake? Simply replace the regular corn starch with a gluten-free alternative, and make sure all your ingredients are certified gluten-free. This way, everyone can indulge without worry! 🌾✌️
For a vegan twist, substitute cream cheese with a cashew cream or silken tofu blended until smooth. Use a plant-based cream and replace eggs with flaxseed meal mixed with water. You’ll still achieve that delightful creaminess, and best of all, everyone can enjoy this scrumptious dessert! 🌱💚
Faq
- How do I know when the cheesecake is done baking?
The cheesecake should be golden brown on top and have a slight jiggle in the center. It will firm up as it cools, so don’t worry if it looks a bit wobbly!
- Can I use a different flavor of nut paste?
Absolutely! While pistachio adds a unique flavor, you can substitute with almond or hazelnut paste for a different twist!
- How can I prevent my cheesecake from cracking?
To minimize cracks, ensure you avoid overbeating the batter. Also, bake it in a water bath for gentle, even heat. If you do see cracks, you can cover them with the glaze!
- What’s the best way to store leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. Just be sure to chill thoroughly if storing before slicing!
- How do I avoid a soggy crust?
Pre-baking the crust for a few minutes can help. Also, ensure your filling isn’t too wet by measuring your ingredients accurately!
- Can I freeze my cheesecake?
Yes! Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to two months. Just let it thaw in the fridge before serving!