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Baked Pistachio Cheesecake

Baked Pistachio Cheesecake

By OcadoLife
Published on 06 March 2026
This rich and nutty Baked Pistachio Cheesecake from baking whizz Edd Kimber sits on an Oreo biscuit base and has chocolate and cream toppings to seal the deal. If you’re short on time, use a ready-made chocolate sauce instead of making your own ganache. Allow extra time for chilling the cheesecake – at least 4 hours or ideally overnight.
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Time and servings

1 hr 55 minsTotal time
16Servings
20 minsPrep time
1 hr 35 minsCooking time

Ingredients

  • 50g unsalted butter, melted, plus extra for the tin
  • 150g Oreo biscuits, crushed
  • 840g cream cheese
  • 100g pistachio creme
  • 450ml double cream
  • 250g caster sugar
  • 3 tbsp cornflour
  • 3 large eggs
  • 2 tsp vanilla bean paste
  • 2 (approx.) drops green food colouring (optional)
  • 100g natural shelled pistachios, finely chopped
  • 100g milk chocolate, chopped

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Grease and line a 20 cm springform baking tin. In a bowl, mix the Oreos with the melted butter and a pinch of salt. Tip into the prepared tin and press into an even layer. Bake for 10 mins, then set aside to cool. Reduce the oven to 140°C/120°C fan/gas 1.

  • Step 2

    For the filling, combine the cream cheese, pistachio creme and 50ml of the double cream in a bowl with the sugar, cornflour, eggs, vanilla and 1-2 drops of food colouring (if using); beat with an electric whisk until smooth. Stir in most of the pistachios, reserving a handful for decorating.

  • Step 3

    Wrap a sheet of kitchen foil around the base and sides of the tin to create a water-tight seal. Pour the filling over the cooled Oreo base and smooth the surface.

  • Step 4

    Place the cake tin in a large roasting tray. Pour in enough boiling water to come halfway up the sides of the cake. Bake for 1 hr 20 mins or until set with a gentle wobble. Leave to cool for 1 hr, then chill for at least 4 hrs or ideally overnight.

  • Step 5

    Make the topping: put the chocolate in a heatproof bowl. In a pan, heat 100ml of the double cream until simmering, then pour over the chocolate. Stir to make a smooth ganache. Chill for 30 mins.

  • Step 6

    Release the cheesecake to a serving plate. Spread the ganache evenly over the top.

  • Step 7

    Whip the remaining 300ml double cream to soft peaks. Dollop on top of the ganache; scatter with the reserved nuts. Will keep chilled for 3-4 days.