Pistachio Cheesecake

I am always making pistachio desserts, I love pistachio very much. But I’ve never made a pistachio cheesecake, so here we are.

I say this very often so maybe don’t listen to me, but this is the best cheesecake I have ever had.

The flavour was amazing, it was so creamy and…it was green, the colour was very pretty to me.

A slice of the pistachio cheesecake on a plate, with the full cheesecake in the background.

Video Tutorial

Breakdown of the process

This cheesecake is pretty simple to make, but there are quite a few steps, and it does take some time.

So let me give a quick breakdown of what we are going to be doing:

  • Pre-heat your oven and prepare your tin.
  • Make the biscuit base and add this into your tin.
  • Make the cheesecake batter and add this into the tin.
  • Bake your cheesecake in a water bath.
  • Turn your oven off and let the cheesecake cool in the oven.
  • Take the cheesecake out, let it cool completely, then leave in your fridge overnight.
  • The next day, take the cheesecake out of the tin and decorate it.
The top of the pistachio cheesecake after it was decorated.

The biscuit base

Like I mentioned, we are going to make the biscuit base.

For this all you really need is some crushed biscuits and butter.

Any biscuits work here, but I’d say the best one to use is digestive biscuits, or if you are in the US, graham crackers will be great.

I also added some chopped pistachios into my biscuit base.


They add extra texture, which I think tastes really nice, so I added some pistachios into this base.

The ingredients needed to make the biscuit base.

The cheesecake batter

These are the ingredients you are going to need to make the cheesecake batter:

  • Cream cheese – make sure to use full fat cream cheese.
  • Granulated sugar – caster sugar works too.
  • Corn flour – also known as corn starch.
  • Vanilla extract
  • Pistachio spread – this is the most important ingredient, this is what’s going to give your cheesecake a pistachio flavour.
  • Double cream – also known as heavy cream.
  • White chocolate – this is not going to make your cheesecake taste white chocolate flavoured. It is just here to help with the texture, so make sure not to skip it.

The pistachio spread

I love pistachio spread. Every time I make something pistachio flavoured I use it. It’s the easiest way to add a pistachio flavour to your desserts.

For this cheesecake, I used a pistachio spread from a brand called ‘Black Milk Cereal’. There is also one from a brand called ‘Pisti’ that I love using.

But any pistachio spread works, use whichever you can find.

The cheesecake batter in a bowl.

Regular cake tin or springform tin

Most cheesecake recipes will tell you to use a springform tin, this does work great.

But I prefer using a regular cake tin because we are going to bake the cheesecake in a water bath.

When using a springform tin, you need to wrap the outside of it with tin foil a few times. This way, no water from the water bath gets inside of the cheesecake, through the gap in your springform tin.

So this is why I prefer using a regular tin, so I don’t have to wrap it in foil.


Even though using a regular tin saves you a step, it is much harder getting a cheesecake out of this kind of tin.

To take it out, I heat the sides and bottom of the tin with a blow torch, then I flip the tin over and shake it until the cheesecake comes out.

If you are using a springform tin, you don’t have to do all this. You can just open the tin and the cheesecake will be out.

All I’m trying to say, both tins works great. So use which ever you prefer, or which ever you have.

The biscuit base inside of a tin.
The cheesecake in the tin, before being baked.

Baking cheesecake in a water bath

We are going to bake our cheesecake in a water bath. 

To do this, all you need to do is get a large baking or roasting tray that has high sides.

Add your cheesecake into this, then pour boiling water into the other tray until the water reaches about halfway up the sides of the tin with the cheesecake in it.

Then your water bath is ready, just carefully place this into your oven and bake the cheesecake. 

Why bake a cheesecake in a water bath?

The reason why we bake cheesecakes in water baths is because cheesecakes don’t like drastic changes in temperature.

If you add your cheesecake into your oven without the water bath, it will get too hot.

This can leave you with a cheesecake that has cracks and the texture will not be as good.

So all the water does is regulate the temperature of your cheesecake; it stops it from getting too hot in the oven, which leaves you with a cheesecake that has no crack and has a much smoother creamier texture.

The cheesecake inside of the water bath.

Leaving the cheesecake to cool in your oven

Again, cheesecakes don’t like drastic changes in temperature…at all.

After you have baked the cheesecake, if you take it out of the oven straight away, this will be a very drastic change in temperature.

So your cheesecake will be more likely to crack and the texture will be effected.

Because of this I recommend after the cheesecake has baked, turn your oven off, then open the door slightly.

Leave the cheesecake in there for an hour. This way it will be able to cool down slowly.


I am sorry for yelling but this is very important.

Cheesecakes need time to set.

If you try taking them out of the tin too early, they will fall apart. They NEED time to set.

But not only that, the flavour of cheesecake always tastes better the next day, because the flavours get a chance to marinate.

So make sure to leave your cheesecake to set in your fridge overnight.

I know this recipe has a lot of waiting but it is so worth it.

A close up of the top of the cheesecake after it was decorated.

Decorating the cheesecake

The next day you can finally take the cheesecake out of the tin and decorate.

The decorating is completely optional, the cheesecake will still taste and look great if you don’t.

But if you are decorating it, you can decorate it however you want.

I just added some more pistachio spread on top, piped some whipped cream around the edge and sprinkled some chopped pistachios over this.

Now you can finally dig in!

Here are some more pistachio recipes you need to try:

Pistachio Cheesecake

5.0 from 5 votes


  • For the biscuit base:
  • 300 g biscuits (any work, I used digestives)

  • 150 g unsalted butter, melted

  • 100 g pistachios, finely chopped

  • For the cheesecake:
  • 600 g full fat cream cheese

  • 120 g granulated sugar

  • 45 g corn flour

  • 2 teaspoons vanilla extract

  • 300 g pistachio spread

  • 220 ml double cream, warm (just heat it in your microwave for 30-60 seconds)

  • 120 g white chocolate, melted


  • Pre-heat your oven to 170c/325f. Also grease and line the bottom and sides of an 8 inch cake tin, leave this aside.
  • Making the biscuit base:
  • Start by crushing your biscuits. You can either do this in a food processor, or add them into a food bag and hit them with a rolling pin.
  • Mix these crushed biscuits with the melted butter and chopped pistachios.
  • Add this into your prepared cake tin and press it down until you get a flat even layer. Leave this aside whiles you make the cheesecake batter.
  • Making the cheesecake batter:
  • In a large bowl, add the cream cheese, sugar, corn flour, vanilla extract and pistachio spread. Mix these together until smooth.
  • Add half of the cream, whisk until combined. Then whisk in the remaining cream.
  • Now whisk in the melted white chocolate.
  • Add this into your tin and spread it out.
  • Baking the cheesecake:
  • We're going to bake this cheesecake in a water bath, so add it into a large baking/roasting tray that has high sides. Pour some boiling water into this tray until it reaches about halfway up the tin with the cheesecake in it.
  • Carefully place this into your oven and bake at 170c/325f, for around 45-55 minutes. It's done when the sides look set but the centre is still slightly jiggly.
  • Once baked, turn your oven off and open the door slightly. Leave the cheesecake in there for 1 hour.
  • After an hour, take the cheesecake out of the oven. Let this cool down completely, then place it into your fridge and leave to set overnight.
  • The next day:
  • The next day take the cheesecake out of the tin and decorate it if you want.
  • I just melted some pistachio spread and added it on top, then added some whipped cream and some chopped pistachio. This is all optional.
  • Now you can cut into it and enjoy!

1 Comment

  1. Nidi
    April 11, 2024 / 4:56 am

    Wow wow wow, what a cake mate. Absolutely show stopper I made this for Eid and it went down a treat so much so that a friend asked me to make this for the nikkah lol thank you so much ash I read everything in this blog and all the tips were fantastic. I think the timing of the cheesecake in the oven was the hardest I had no idea if was done or not so I just Kept in the fridge and ate it a whole fasting day later. Can I just say I did the swirly design on top and I had to practice like a billion times maybe I’m heavy handed lol.Your so funny and honestly the videos are made so well. Thank you so so so much.

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