Heavenly Cheesecake with Pistachios and White Chocolate

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Description: This indulgent cheesecake combines creamy, velvety layers with the delightful crunch of pistachios and the sweet richness of white chocolate. The crunchy pistachio crust pairs beautifully with the smooth, tangy filling, creating a dessert that’s both luxurious and satisfying. A perfect dessert for special occasions or as a sweet treat for any time!

Origin: This cheesecake is inspired by traditional New York-style cheesecakes, with a twist of Mediterranean flavors thanks to the addition of pistachios. The combination of pistachios and white chocolate is reminiscent of Middle Eastern desserts, where pistachios are a staple in sweets.

Ingredients:

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup finely chopped pistachios
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the filling:

  • 24 oz cream cheese (3 packages), softened
  • 1 cup sour cream
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips, melted
  • 1/4 cup chopped pistachios (for mixing into the filling)

For the topping:

  • 1/2 cup white chocolate chips, melted
  • 1/4 cup chopped pistachios
  • Optional: Whipped cream for garnish

Optional Ingredients:

  • A pinch of sea salt (for an added flavor contrast)
  • 1/2 tsp almond extract (for a unique twist)
  • Extra pistachios for decorating

Instructions:

  1. Prepare the crust:
    • Preheat your oven to 325°F (163°C).
    • In a mixing bowl, combine the graham cracker crumbs, chopped pistachios, sugar, and melted butter. Mix until all ingredients are well combined.
    • Press the mixture into the bottom of a 9-inch springform pan, ensuring it is evenly spread. Bake for 10 minutes, then remove from the oven and set aside to cool.
  2. Prepare the filling:
    • In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
    • Add the sour cream, heavy cream, vanilla extract, and melted white chocolate, then beat again until smooth.
    • Add the eggs one at a time, mixing well after each addition. Stir in the chopped pistachios.
    • Pour the cream cheese mixture into the cooled crust and smooth the top.
  3. Bake the cheesecake:
    • Place the springform pan in the oven and bake at 325°F (163°C) for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
    • After the hour, remove the cheesecake from the oven and let it cool completely on the counter. Refrigerate for at least 4 hours, or preferably overnight.
  4. Prepare the topping:
    • Once the cheesecake has chilled, drizzle the melted white chocolate over the top of the cheesecake. Sprinkle with chopped pistachios and optional whipped cream.

Tips for Success:

  • Make sure the cream cheese is softened at room temperature for a smoother filling.
  • Don’t overmix the eggs into the filling to avoid a dense texture.
  • Let the cheesecake cool slowly in the oven for a smoother texture and to reduce the risk of cracks.
  • Refrigerate the cheesecake overnight for the best flavor and texture.

Recommendations:

  • Serve this cheesecake with a cup of strong coffee or a glass of dessert wine.
  • For a fun twist, consider adding a fruit topping such as raspberries or strawberries for a contrast of flavors.
  • Perfect for holiday gatherings or as a show-stopping dessert at dinner parties.

Nutrition (per serving, based on 12 servings):

  • Calories: 450 kcal
  • Protein: 6g
  • Carbohydrates: 40g
    • Sugars: 30g
    • Fiber: 2g
  • Fat: 32g
    • Saturated Fat: 15g
  • Cholesterol: 95mg
  • Sodium: 280mg
  • Calcium: 50mg
  • Iron: 1.2mg

This cheesecake is rich, indulgent, and full of decadent flavors from the pistachios and white chocolate, making it a real crowd-pleaser!

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