Prep Time: 1 hour
cream cheese granulated sugar sour cream pistachio paste almond extract vanilla extract eggs
Cook Time: 1 hour
Add the pistachios and crackers to a food processor until you obtain a fine powder. Mix with sugar and melted butter. Press the crust mixture on the bottom of a pan. Bake the crust in the 325ºF for ten minutes.
Place the pistachios in a food processor with water, and process until you obtain a smooth paste.
Make sure you are using room-temperature ingredients. Beat the cream cheese until fluffy. Add the pistachio paste, sugar, and sour cream. Beat again to combine. Add the eggs along with the vanilla and almond extract.
Wrap the bottom of the pan with layers of heavy duty foil, then place the cheesecake pan in a larger roasting pan. Fill the roasting pan with hot water and bake in the oven for 60 to 70 minutes. Leave the cake in there for 1 hour.
Simply mix the pistachio paste with heavy cream and heat it up. Making the ganache is super easy and quick. Not only it is extremely delicious, but also makes for a beautiful decoration.
To embellish the already cooled down cheesecake, use an offset spatula to spread the ganache on top of the pistachio cheesecake. Top the ganache with pistachio flour, and sprinkle chopped pistachios around the edges.