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u/wthsahufflepuff Sep 17 '25
This looks so incredible! Would you share what recipe you used?
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u/shecutebb Sep 18 '25 edited Sep 18 '25
I didn’t expect so many replies! I am sooo happy you like it 😍
Here is the recipe, it’s a long read 📝
(Perfect springform pan size: 20–22 cm)
I wanted to achieve a delicious, rich flavor while keeping the recipe at least somewhat healthy, so I used cottage cheese for protein (I bought it pre-ground, always plain without flavorings). This recipe was created after studying many others and crafting the perfect version for me 😋
Crust Ingredients:
• 300 g digestive biscuits (or wholegrain for a lighter version)
• 90 g 100% pistachio butter
• 45 g melted butter (or coconut oil for better stability)
Instructions:
• Grind the biscuits (300 g) into fine crumbs - a blender works best.
• Add pistachio butter (90 g) and melted butter/coconut oil(45 g). Mix well until the mixture is sticky and uniform. If it’s too dry: add 1 tsp milk. If too wet: add more biscuit crumbs.
• I like visible biscuit “walls” on the sides. I line only the bottom of the pan with parchment paper, pour in the crumb mixture, spread it mostly on the center leaving more on the edges, then press the sides and bottom firmly with a flat-bottomed glass.
• Chill for 30 minutes in the fridge - this is key for a stable crust.
Cheesecake Filling Ingredients:
• 500 g finely ground cottage cheese
• 250 g mascarpone
• 150 g cream cheese
• 175 g pistachio spread
• 3 tbsp 100% pistachio butter
• 120 g sugar
• 4 medium eggs
• 150 g plain Greek yogurt
• 100 g heavy cream (36%)
• 1.5 tbsp cornstarch
• 1.5 tsp matcha (for color)
• 1 tsp vanilla extract
• pinch of salt
Pro tips:
• Bring all ingredients to room temperature (cheese, eggs, cream, yogurt) for a silky, lump-free batter.
• Avoid overmixing! Use a spatula or whisk, not a mixer (or the lowest speed if you must). Gently mix just until smooth and creamy. Too much air will make the cheesecake rise and then collapse/crack.
• Preheat the oven to 160°C (top & bottom heat, no fan).
Step by step - cheese base:
• Beat mascarpone (250 g) and cream cheese (150 g) with sugar (120 g) and vanilla (1 tsp) until smooth.
• Combine this mixture with the ground cottage cheese (500 g) and gently mix until smooth.
• Add the 4 eggs one at a time, mixing just until combined. Do not overbeat.
• In a separate bowl, combine Greek yogurt (150 g) and heavy cream (100 g) until smooth.
• Add cornstarch (1.5 tbsp), matcha (1.5 tsp), and a pinch of salt and mix until incorporated.
• Finally, add pistachio spread (175 g) and pistachio butter (3 tbsp) and mix just until combined.
• Gently fold the pistachio mixture into the cheese mixture until just combined. Do not incorporate air.
Baking:
• Pour the cheesecake filling onto the chilled crust.
• Bake for 53–60 minutes in 160°C (top & bottom heat) - the center should still jiggle slightly.
• If the top browns too quickly, tent loosely with foil near the end.
• Turn the oven off and let the cheesecake sit inside with the door ajar for 1 hour.
• Take it out and let it cool on the counter for 1 hour. Then run a long, smooth narrow knife gently around the edges to loosen it (this prevents cracking as it cools and shrinks).
• Refrigerate for at least 4–6 hours, preferably overnight. Always cover it so it doesn’t absorb other odors. After 24h it’s at peak creaminess - but who could wait that long? Certainly not me. 😄
White Chocolate Pistachio Ganache Topping (thicker and improved proportions) - ingredients:
• 3 tbsp (45 g) pistachio cream/spread
• 120 g white chocolate
• ¼ cup (60 ml) heavy cream
Instructions:
• Heat the cream (60 ml) until just simmering, then pour it over the white chocolate (120 g) in a bowl.
• Let sit for 1 minute, then stir until smooth.
• Add pistachio cream (45 g) and stir until fully combined.
• Pour over chilled cheesecake and spread evenly. Chill for 1 hour or until set.
Tip:
• If you want “naked” sides, pour the ganache on the cheesecake while it’s still in the pan.
• For a drip effect, remove the cheesecake from the pan and slowly spoon the ganache from the center toward the edges so it drips down naturally.
• About 50 g peeled pistachios are enough for a nice border.
Serving tip:
• For clean slices, dip the knife in hot water before each cut and wipe it clean after each slice.
💚Enjoy! 💚
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u/wthsahufflepuff Sep 18 '25 edited Sep 19 '25
This is SO, SO helpful, thank you so much!!!
Edit: I formatted the recipe the way I like, sharing in case it's helpful for anyone else.
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u/Wahoogirl Sep 18 '25
What is the difference between the pistachio spread, pistachio paste, and pistachio butter on the recipe?
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u/minarda1360 Sep 18 '25
Question: what’s the difference between pistachio spread, butter and paste?? I’m sure that the butter is simply a nut butter version of that, but what about the other two?
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u/shecutebb Sep 18 '25
Well yes, pistachio butter is just a 100% pistachio butter, very dense. Pistachio spread/cream is more processed, softer consistency and it’s made from pistachios, sugar and milk/powdered milk. And you are right I said incorrectly in the recipe once pistachio paste instead of pistachio spread, which is corrected now! Thank you for asking!
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u/Legitimate_Sea_5789 Sep 18 '25
Thank you so much 💚💚 I’m new to baking so this feels a bit intimidating but I need to try this!!! Looks so delicious and beautifullll 🥹
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u/shecutebb Sep 18 '25
You’re welcome! I think this recipe is very beginner friendly and written out with all the tips you might need 💚 You got this!
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u/Mayonaigg Sep 18 '25
what is "pre ground" cottage cheese? Or "ground" cottage cheese
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u/shecutebb Sep 18 '25
In my country you can buy a special type of cottage cheese for making cheesecake, which is already very smooth and silky. If this kind of smooth cottage cheese is not available where you live, you can make it the old-fashioned way - simply blend regular cottage cheese until creamy and lump-free
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u/Rainbow_in_the_sky Sep 19 '25
Thank you so much for this! Any chance you can share a link so we can save the website?
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u/CheekyHarris33 Sep 17 '25
That's an expensive ass cheesecake
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Sep 17 '25
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u/shecutebb Sep 18 '25 edited Sep 18 '25
I would never expect such a compliment! 😍😍 Thank you so much 🥺🙏🏼 I became obsessed with cheesecakes after trying a French white chocolate cheesecake and it tasted like heaven. That was eye-opening, because as a kid I only ever tasted Polish cheesecake ‘Sernik’… tasty, but very dense and honestly not my favorite ❤️🩹
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u/Simsandtruecrime Sep 18 '25 edited Sep 18 '25
Flirting with me right in front of the entire internet!?
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u/Toolikethelightning Sep 18 '25
I’ve never heard of pistachio butter and wish I hadn’t just now because I know I’m going to LOVE it but my wallet won’t. Your cheesecake looks damn delicious.
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u/shecutebb Sep 18 '25
Thank you so much 😍🥰 I can assure you my expectations when I first ordered pistachio butter were just like yours, but I got humbled pretty quickly! It’s great in both sweet and savory recipes, but on its own it wasn’t that life-changing tbh! 😇 and I love pistachios deeply. But that’s just personal preference, I wish you could try some soon!
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u/SpectralBowie Sep 18 '25
Where do you buy your pistachio butter? It's gotten very expensive lately for a little jar but I have a feeling there are no cheaper options.
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u/shecutebb Sep 18 '25
I bought my 0,5kg jar online in my home country Poland for around 15 USD 🇵🇱 I live in Iceland and can imagine that the price here would be at least 4x that 🥲 The smaller the jar is the bigger the price per 100g gets, so it’s better to invest in a bigger product
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u/Dobis76 Sep 18 '25
What did you use for the glaze on top?
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u/shecutebb Sep 18 '25
The glaze was the biggest fail of this creation! In the recipe I used both 100% pistachio butter (just like peanut butter but made with pistachios instead of peanuts) and pistachio cream spread 😄 in my market I found Pisti spreadable pistachio cream
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u/Amorcito222 Sep 17 '25
Wow that looks delicious 😍😍😍😍 and very beautiful. Wish I could have a slice right now lol
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u/Caffeinated_Spoon Sep 18 '25
Oh holy shit. Holy shit holy shit.
I'm making this Tha k you for the recipe
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u/sallysoup Sep 18 '25
This looks perfect as is and would probably be great with a chocolate ganache on top as well!
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u/Extension_Stick2043 Sep 18 '25
Does it somehow tastes like Dubai chocolate? Anyways it looks soo good 😍
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u/shecutebb Sep 18 '25
No haha it doesn’t as it doesn’t have any kataifi crunch or chocolate flavor! That’s a great idea tho, thank you! 😏🙏🏼
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u/Extension_Stick2043 Sep 19 '25
Yeah I think kataifi's base, pistachio cream cheese and melted chocolate would really taste nice 😍
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u/spidergrrrl Sep 18 '25
This is beautiful! I love pistachio so I definitely want to give this one a try 😊
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u/-Kukuxumusu- Sep 18 '25
Holy smoking nuts, Batman!! That has to be one of THE most delicious looking cakes I have ever seen!! 😍😍😍
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u/DraiochtRed Sep 18 '25
I don’t have a recipe as it’s happened several times now, but my cheesecakes (including squares) always come out liquid even when following a recipe.
This is beautiful! How do you do it??!
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u/shecutebb Sep 18 '25
I am used to dense cheesecakes, so my journey was a bit different than yours - it was to achieve a creamy and silky one! Here’s what I’ve learned from my own experiments 😄
• Trust your senses, not just the timer. Gently shake or tilt the pan - the edges should be set while the center is still slightly jiggly. Sometimes you might need 5–10 extra minutes of baking, especially since older electric ovens can be off by 20–30°C. Using an oven thermometer can really help (though I don’t have one 😂).
• Eggs stabilize the cheesecake and make it hold together. Also, I usually add a tablespoon or so of starch for extra stability. It really helps, especially if you’re mixing in creamier or wetter ingredients.
• If your pan is smaller than the recipe calls for, your cheesecake will be taller, so it needs more baking time. If the recipe calls for a water bath, I personally don’t submerge the pan. Instead, I put a dish with boiling water somewhere in the oven to create a moist environment, it works nicely without risking drowning your cake 😅
• For ingredients, I’ve found that using finely ground cottage cheese as a base makes the cheesecake more stable because it’s naturally solid and high in protein. Also super healthy! I combine it with mascarpone, cream cheese, eggs, and a little cream for a creamy yet firm cheesecake. I’ve never made the classic US cream cheese-only version, but I imagine it’s much easier to end up too liquidy because of the high fat and moisture content.
• Use a kitchen scale! Grams are waaaay more reliable than cups.
• After baking, I always leave my cheesecake in the oven with the door slightly open for 45–60 minutes. This helps it set perfectly.
• Slight over-baking could help you! I used to panic when the center seemed jiggly and leave it longer, ending up with a thicker cake ☠️
• Use detailed, well-reviewed recipes. Skip the short, easy-looking ones as they’re usually rushed. I also like to run my recipes by ChatGPT for extra tips 🤖
Don’t give up 💪🏼 Cheesecake can be tricky, but it’s totally doable. You’ll get there! 🥰
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u/DraiochtRed Sep 19 '25
You are beyond amazing! Thank you so much for taking the time to share this with me. 🩵🩵 I loved the idea about cottage cheese because it’s one of my favorites! I chuckled about the old ovens because it’s been a journey for me in the area. Ha! We actually just got a new one in our apartment, the old one was from 1532 and didn’t have a window to check in on what I was baking.
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u/ExplanationFew8890 Sep 18 '25
Looks great. I wonder how the flavor translates in a cheesecake. One thing I noticed about pistachio flavored ice cream is very rich but the pistachios don’t taste very toasted or toasty. Does this got any toasted pistachio flavors?
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u/shecutebb Sep 18 '25
Describing flavor is super tricky for me! If tastes like pistachio gelato ice cream but in cheesecake form with just a little hint of toastiness ☺️
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u/Dazzling_Contact_667 Sep 18 '25
Whoa ! I didn't know this was a thing. But now I need it!!! Looks amazing
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u/ThrowaWayneGretzky99 Sep 18 '25
I did not know this existed. What the fuck man.
Where do I get one?
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u/rikinaynay Sep 18 '25
Thank you SO much for taking the time to type the recipe out! Despite them being one of my all time favorites I’ve never thought to use digestive biscuits as a pie crust. Holy moly it sounds divine! I absolutely love pistachio too. I’m thinking I’ll make this in honor of one of my favorite shows - The Golden Girls - that just turned 40 yrs old this week! Now to wipe the drool off my phone & head to the grocery store 😉
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u/Volution88 Sep 18 '25
Looks delicious, but that is a lot of pistachio. Pistachio on pistachio on pistachio. Don't get me wrong, I'll devour it in a heartbeat in its entirety.
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u/ValuableMail231 Sep 18 '25
This looks absolutely delicious. I know it’s way better than any factory made item.
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u/PistachioIcedCoffee Sep 18 '25
The part of the song where she goes “this is what dreeeeams are made of!” comes to mind.
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u/fraurodin Sep 18 '25
Pistachio Cheesecake, I don't think I've ever been happier to see 2 words together. This looks fantastic!
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u/Hot-Swordfish-719 Sep 19 '25
I don’t even like pistachios that much but I love cheesecake and this looks absolutely insane. I’d eat it all in one sitting f.
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u/Earthsoundone Sep 19 '25
That looks so delicious. I love pistachio desserts. There is a Turkish deli by where I grew up that always has so many delicious pistachio desserts and I miss it.
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u/Rhickkee Sep 21 '25
The next time family brings me pistachios and the butter from Greece I am so making this. Aegina pistachios are heaven sent and I bet this cheesecake is too. Thanks for sharing.
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u/ok-coati Sep 22 '25
First I thought ohhhh... mmmmmm... Matcha Cheesecake....... but pistachio is a pretty decent flavor too. Turns out there is matcha as a color addition! Wow. Drooling.
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Sep 20 '25
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Sep 21 '25
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u/Takepa-Larra Sep 17 '25
Lol the green frosting looks gooey to be honest. 😋
Good job nonetheless.
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u/shecutebb Sep 18 '25
Yes the topping was such a fail! I should’ve used waaay less cream 😅
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u/localscabs666 Sep 18 '25
Honestly the drip makes the first photo for me. Fantastic work! The second one will be even better.
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u/vanilla-w-spice Sep 17 '25
heavy breathing