Pistachio Cheesecake Recipe: Creamy

Instructions:

1. Combine Graham crumbs, crushed pistachios, melted butter, sugar, and salt in a bowl.
2. Press the mixture firmly into the bottom of a 9-inch springform pan using the base of a measuring cup.
3. Bake the crust at 325°F (160°C) for 10 minutes to set the structure, then remove and cool completely.
4. Place raw pistachios in a food processor and blend on high for 5–8 minutes, scraping down the sides, until a smooth butter forms.
5. Stir in neutral oil and salt if needed to reach a spreadable consistency.
6. Using a mixer, beat the softened cream cheese and granulated sugar together until smooth.
7. Incorporate the homemade pistachio butter, sour cream, eggs, vanilla extract, and lemon juice, mixing slowly to avoid excess aeration.
8. Pour the filling over the cooled crust and smooth the top with an offset spatula.
9. Wrap the bottom of the springform pan in heavy-duty aluminum foil and place it in a large roasting pan filled with hot water (bain-marie).
10. Bake in the oven until the edges are set but the center still has a slight jiggle.
11. Remove from the water bath and chill in the refrigerator for a minimum of 6 hours.
12. Prepare the ganache by melting white chocolate with heavy cream and pistachio butter until glossy.
13. Pour the ganache over the chilled cake and garnish with chopped pistachios.