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Pistachio Cheesecake

This is not your ordinary cheesecake. It is fluffy and nutty, while being incredibly smooth and creamy.

It really is an elevated version of the classic favourite most know and love.

*The pistachio paste can be found at specialty stores/food suppliers like Eataly.

Yield 12 Servings

Mis en Place


175 g Speculoos Cookie Crumbs (Biscoffs)

15 g Sugar

110 g Unsalted Butter

Cheesecake Batter

500 g Cream Cheese

170 g Sugar

9 g Vanilla Extract

50 g Whole Milk

130 g Sour Cream

2 Eggs

1 Egg Yolk

30 g Pistachio Paste (or cream)

Whipped Pistachio Cream

450 g Heavy Cream

60 g Powdered Sugar

5 g Vanilla Extract

5 g Powder Gelatin

20 g Pistachio Paste (or cream)



Step 1

Make crust

Melt the butter and combine with cookie crumbs, mix until thoroughly combined.

Step 2

Prepare a 7” cake pan with baking spray and line the base with a round of parchment paper.

Step 3

Press the crumb crust firmly and evenly into cake pan. Set aside.

Step 4

Prepare Filling

Combine cream cheese, sugar and vanilla extract in a stand mixer fitted with a paddle attachment until smooth.

Step 5

Slowly add eggs, milk and sour cream, lastly pistachio paste, scraping the bowl between additions to ensure a creamy and smooth consistency.

Step 6

Place cake pan on a sheet pan and pour batter over the crust.

Bake at 225 F for 2 hrs.

The cake should be set but still have a slight jiggle in the center. Chill in fridge overnight.

*In addition place a pan filled with water on the rack below the cake to create a water bath

Step 7

Prepare Whipped Cream

*The day before

Hydrate the gelatin in a small amount of cold water (roughly 15 g) for 5 min.

Step 8

Gently heat the heavy cream until warm.

Step 9

Squeeze out excess water from the gelatin and add to the warm cream.

Add powdered sugar and vanilla.

Chill until cold, overnight is best.

Step 10


When ready to assemble, run a knife along the edge of the cake and flip cake pan upside down. Using a hand blowtorch run heat along the base and edge of the cake pan to release cake. Invert cake onto serving dish.

Whip to stiff peaks in a stand mixer with a whisk attachment. Add pistachio paste.

Fill a piping bag fitted with an St.Honore tip.

Pipe at a slight angle in a circle starting from the outside edge of the cake.

Decorate with chopped pistachios. Serve chilled.


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