Ingredients
Base
- 1/2 cup (80g) pistachio kernels, toasted
- 250g digestive buscuits
- 1/2 cup (50g) shredded coconut, toasted
- 125g salted butter, melted
Filling
- 750g cream cheese, softened
- 1/2 cup (100g) caster sugar
- 200g sour cream
- 200g pistachio paste
- 2 tsp vanilla paste
- 4 large eggs
Topping
- 300ml thickened cream
- 1 tsp vanilla paste
- 180g dark choclate, chopped rasberries
- Watermelon balls
- Turkish delight, cut into small cubes
- Pistachio-flavoured Persian fairy floss
Serves: 16
Prep Time: 30 minutes + Chilling
Cooking Time: 60 minutes
Method
- To make the base: Place pistachios into a food processor and process until coarsely chopped. Add the buscuits and process to the texture of coarse sand. Add the coconut, drizzle in the butter and pulse to combine. Press over the base and sides of a 23cm springfoam cake pan and refrigerate until required.
- To make the filling: Place the cream cheese, caster sugar, sour cream, pistachio paste and vanilla into the bowl of a food processor. Process until well combined. Add the eggs, one at a time, mixing well between each addition. Scrape downthe sides of the bowl as needed to ensure all the mixture is incorporated. Pour into the prepared base.
- Place the cheesecake into a cold steam combi oven, set to 120℃ + 80% humidity and cook for 60 minutes - the cheesecake should still have a slight wobble. Turn the oven off and leave the door closed for 30 minutes. Remove the cheesecake and refrigerate for 6 hours, or preferably overnight.
- To create the topping: Place the cream and vanilla in a heavy based saucepan and bring to a simmer. Add the chocolate and remove from heat. Let sit for 1-2 minutes before stirring until smooth. Transfer to a bowl of an electric mixer and refrigerate for 3-5 hours, or preferably overnight, until chilled and set.
- To serve, whip the chilled ganache for 2 minutes, or until it lightens in colour and texture. Release the cake from the pan and place on a serving plate. Spoon over the whipped ganache and decorate with raspberries, watermelon, Turkish delight and fairy floss.
Recipe Notes
Pistachio paste and Persian fairy floss can be found in specialty shops and delicatessens.
The cheesecake was baked on a low fan forced tempreture with 80% humidity. If your oven has "level low to high" added steam, or "level1 to 3" added steam, use high or level 3 at 120℃ fan forced.
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