Bake in the preheated oven for 45–50 minutes. The edges should be set and slightly puffed, while the center remains slightly jiggly. This ensures a creamy, tender interior once chilled.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. This gradual cooling helps prevent cracks on the surface and maintains a smooth texture.
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set the cheesecake and develop its flavors.
Prepare the Pistachio Cream Topping
In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form, creating a light and airy texture for the topping.
Gently fold in the pistachio paste or finely ground pistachios until fully combined. The cream should be smooth, rich, and evenly tinted with pistachio flavor.
Spread the pistachio cream evenly over the chilled cheesecake, creating a decorative and flavorful layer.
Sprinkle chopped pistachios on top for added texture, visual appeal, and nutty flavor.
