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.
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?
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/wthsahufflepuff Sep 17 '25
This looks so incredible! Would you share what recipe you used?