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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)

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

3 tbsp (45 g) pistachio paste

120 g white chocolate

¼ cup (60 ml) heavy cream

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1. Grind the biscuits (300 g) into fine crumbs - a blender works best.

2. 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.

3. 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.

4. Chill for 30 minutes in the fridge - this is key for a stable crust.

5. Beat mascarpone (250 g) and cream cheese (150 g) with sugar (120 g) and vanilla (1 tsp) until smooth.

6. Combine this mixture with the ground cottage cheese (500 g) and gently mix until smooth.

7. Add the 4 eggs one at a time, mixing just until combined. Do not overbeat.

8. In a separate bowl, combine Greek yogurt (150 g) and heavy cream (100 g) until smooth.

9. Add cornstarch (1.5 tbsp), matcha (1.5 tsp), and a pinch of salt and mix until incorporated.

10. Finally, add pistachio spread (175 g) and pistachio butter (3 tbsp) and mix just until combined.

11. Gently fold the pistachio mixture into the cheese mixture until just combined. Do not incorporate air.

12. Pour the cheesecake filling onto the chilled crust.

13. Bake for 53–60 minutes in 160°C (top & bottom heat) - the center should still jiggle slightly.

14. If the top browns too quickly, tent loosely with foil near the end.

15. Turn the oven off and let the cheesecake sit inside with the door ajar for 1 hour.

16. 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).

17. 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.

18. Heat the cream (60 ml) until just simmering, then pour it over the white chocolate (120 g) in a bowl.

19. Let sit for 1 minute, then stir until smooth.

20. Add pistachio paste (45 g) and stir until fully combined.

21. Pour over chilled cheesecake and spread evenly. Chill for 1 hour or until set.

22. For clean slices, dip the knife in hot water before each cut and wipe it clean after each slice.

Source: u/shecutebb from