Ingredients

Method

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a food processor, combine the graham crackers/biscuits and 50g of pistachios. Process until they form fine crumbs.

3. 3

   Pour in the melted butter and pulse until the mixture is well combined and resembles wet sand.

4. 4

   Transfer the crumb mixture into a springform pan. Use a flat-bottomed glass or a tamper to press the crumbs firmly and evenly onto the bottom of the pan.

5. 5

   Bake the crust for 7-8 minutes. Set aside to cool completely.

6. 6

   In a large mixing bowl, add the softened cream cheese and sugar. Using an electric mixer, beat on medium speed until the mixture is smooth and creamy.

7. 7

   Add the pistachio paste and vanilla extract to the bowl. Whisk again until everything is smooth and well incorporated.

8. 8

   Add the eggs, one at a time, beating on low speed just until combined after each addition. Be careful not to overmix.

9. 9

   Add the sour cream, heavy cream, and cornstarch. Beat on low speed until the batter is smooth and fully incorporated.

10. 10

    Pour the finished filling over the cooled crust in the springform pan.

11. 11

    For a crack-free cheesecake, prepare a water bath. Wrap the outside of the springform pan with a few layers of aluminum foil to prevent water from seeping in. Place the pan inside a larger roasting pan.

12. 12

    Carefully pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.

13. 13

    Bake at 160°C (320°F) for 45-50 minutes, or until the edges are set and the center is still slightly wobbly.

14. 14

    Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for at least 1 hour. This helps prevent cracking.

15. 15

    Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, refrigerate for at least 6 hours or overnight.

16. 16

    Place the chopped white chocolate in a heatproof bowl.

17. 17

    Heat the 80ml of heavy cream until it's just simmering (do not boil). Pour the hot cream over the white chocolate and let it sit for a minute to melt.

18. 18

    Stir the mixture gently with a spatula until it forms a smooth, glossy ganache.

19. 19

    Add the 50g of pistachio paste to the ganache and stir until completely smooth and uniform in color.

20. 20

    Pour the pistachio ganache over the top of the chilled cheesecake. Use an offset spatula to spread it evenly or create a swirl pattern.

21. 21

    Grind or finely chop the remaining pistachios. Sprinkle the ground pistachios over the ganache and arrange the chopped pistachios around the edge for decoration.

22. 22

    Carefully run a thin knife around the edge of the cheesecake before releasing the springform pan's side.

23. 23

    Slice the cheesecake with a sharp, clean knife (wiping the knife between slices helps for clean cuts) and serve chilled.