How to decorate a beautiful Pistachio Cheesecake plus easy recipe

Back when decorated cookies were my thing I went through an obsession with square cookies.

So my latest passion for rectangle cakes isn’t completely out of the box.

I've got a whole series of recipes I've developed and made from scratch here in my kitchen and let me tell you they are insanely pretty and when you get the consistency just right on these cheesecakes they are creamy, dreamy perfection.

Plus my trademark 💕 they are sooo easy.

Post 1 of 20 on my botanical bar cakes series is a creamy pistachio cheesecake decorated with white chocolate passionfruit ganache (RECIPE HERE), raspberries, edible flowers from my kitchen garden and passionfruit and raspberry gel.

The pistachio Basque cheesecake receipe has been one of my most popular recipes on the blog. I usually make it as a small 6" round version (Click HERE for 6 “ version) but I've updated it here to serve a crowd.

And I just need to put it out there, cheesecake served as a bar is the best as there is more of the delicious rich velvety centre. 

After baking simply decorate with a mixture of berries and edible (and pesticide free) flowers for the prettiest and most delicious botanical bar cake ever.

If you’d like to watch me make and decorate the cheesecake I’ve made a quick video you can watch on YouTube (CLICK HERE).

If you don't have a 10" X 4" bar cake tin you can easily use a 7" round without changing the measurements. 

Or pop over to my original receipt which makes a petite 6” round version.

My number one tip when making this cheesecake is to make sure the cream cheese is at room temperature which is the key to a smooth lump free batter.

Happy Baking

XX

Linda M

Pistachio Basque Cheesecake - makes a 10" X 4" rectangle/bar cheesecake which will serve 8-10 generously. Cheesecake slices frozen wrapped individually in plastic wrap for 3 months,just thaw in the fridge when your ready to eat.

640g (1 pound 6 5/8oz) cream cheese at room temperature

385g  (13 5/8oz) pistachio cream

55g (2 oz) caster/ superfine sugar (use regular granulated sugar if that's all you have)

4 XL eggs room temperature

1 tsp vanilla

315g (11 1/8 oz) thickened cream (dollop cream) (heavy cream)

1/4 tsp salt

If you are going to decorate like mine also:

Raspberries or another berry of your choise

Edible flowers (or sugar flowers)

Passion fruit Cheesecake ganache (RECIPE HERE)

Raspberry gel (or jam/jelly)

Passion fruit gel (or jam/jelly)

Line a 10 inch by 4 inch rectangle baking tin with baking paper. 

Place cooking rack into middle of oven and preheat to 200 C Fan forced (400F).

Make sure the cream cheese is at room temperature so the mixture will be silky smooth. Place into mixer bowl and mix at low speed until smooth and creamy. You do not want any lumps at this stage and also we are not trying to incorporate extra air or volume. Sometimes I use a stick mixer. The room temperature ingredients and slow mixing are key steps. 

(Note hand mixing with a spatula is achievable, make sure all lumps are gone)

Scrap down the sides of the bowl add the caster sugar and mix at slow speed. Add the eggs one at a time and vanilla and mix,  continuing to scrap down the sides of the bowl until the mixture is completely combined and smooth.

Warm the pistachio spread for a few seconds in the microwave until it’s easy to mix and fold into the cheesecake mixture with a spatula, there should be no lumps and no streaks when you are finished.

Add the cream and salt and mix until combines and streak free.

Pour mixture into the prepared tin and bake for 30 mins, increase temperature to 220C (430F) and cook for a further 5 mins. That means just leave the cheeescake in the oven for a further 5 minutes, don’t wait for the oven to heat up and then leave for an extra 5 minutes as the cheesecake will  overcook.

Remove cheesecake from oven immediately, allow to cool for a few minutes, cover with cling wrap and then pop into fridge overnight to chill still in the baking tin.

Once chilled remove from tin and remove the baking paper.

You can serve it as is, with a drizzle (or more) of extra pistachio cream or decorate it like in the pictures.

See my YouTube video which shows exactly how I decorated the cake shown in these pictures.

For a creamy centre allow the cheesecake to come to room temperature. Alternatively you can slice while still cool and microwave each slice separately for 10 seconds for a creamy centre.

Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2026. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes or contact me. Affiliate links and adds may earn me money, however all ideas and opinions are my own.

Linda Mccubbin is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US in 2011 (under my previous name Linda Vandermeer).

Silky Smooth White Chocolate Passionfruit Cheesecake Ganache recipe

Is this the perfect ganache? Recipe below

I've been making a lot of cake lately.

Like a lot.

I've been feeling like my life is at a bit of a turning point and have returned to the safety of baking. 

I started this blog 16 years ago, a stay at home mum sharing my baking journey, before creators, influencers and AI. Back when recipes were tested in real kitchens, photo's were taken because we actually made the food, and love really was the special ingredient.

Since then I've brought up 3 kids, divorced, run my own business, struggled in some areas and succeeded in others.

And throughout it all baking has been with me. Cakes for special events, muffins for snacks and cookies for always and forever.

Baking is my love language and creative outlet.

For a while, I struggled to make space for either of these things. Life get's busy and messy and somehow the years pass by in the blink of an eye.

But maybe that's why I've been baking so much lately. There's something super comforting about creating a new receipe and baking it from scratch. 

It warms my soul, like a straight out of the oven cookie.

Pistachio Basque Cheesecake Bar with Passionfruit White Chocolate Ganache. 

This was insanely good and soooo pretty. Recipe up soon.

So let's talk about cake.

And specifically this ridiculously good cheesecake ganache, which is technically a passionfruit, white chocolate, cream cheese ganache.

Its texture is like eating plush, creamy clouds. The cream cheese takes the edge off the sweetness, while the acidity of the passionfruit cuts through the richness so it never feels heavy.

Is this the perfect ganache?

It definitely seemed so while I was eating it.

I've used it here to decorate the top of a pistachio basque cheesecake bar, along with a duo of tangy passionfruit and tart raspberry gels. 

I know! Could it get any more perfect.

Probably 'cause being the perfect ganache you could easily use it on almost anything. Pipe it on cookies, swirl it on cupcakes, I've been thinking the texture and flavour would be amazing on a batch of fudge brownies. The possibilities are endless.

I've made a quick (under 2 minute) video showing the whole easy process on YouTube so you can't fail. Pop on over and watch me make it HERE.

One last thing I wouldn't recommend using baking chips as they are specifically made to not melt during cooking, I used Callebaut white chocolate callets for this dreamy creamy version but any good quality white chocolate will work.

Happy Baking

XX

Linda M

Cheesecake Ganache (Passionfruit White Chocolate Cream Cheese Ganache) (this ganache must be refrigerated due to the addition of cream cheese)

80g (2 + 3/4 oz) cream (heavy cream/ heavy whipping cream)
250g ( 8 + 3/4 oz) white chocolate
20g (3/4 oz) glucose
30g (1 + 1/8 oz) unsalted butter
60g (2 + 1/8 oz) cream cheese
60g (2 +1/8 oz) passionfruit strained

Place the finely chopped white chocolate into a heatproof bowl and set aside.

Place cream and glucose in a saucepan and bring to a simmer. Do not allow to boil (we don't want to overheat the chocolate and scorch it). Take off the heat and pour the cream evenly over the white chocolate and allow it to warm/melt the chocolate for 2-3 minutes.

Mix the chocolate and cream mixture until smooth and lump free. I often use a stick blender or a hand held whisk. If the chocolate is not melting, pop into the microwave for 30 seconds at medium heat and stir until the chocolate is melted completely.

Mix in butter, cream cheese and passionfruit until the mixture is smooth. I used my stick blender.

Pour the mixture into a shallow bowl, press cling wrap gently on the top of the ganache and place in the fridge.

Allow to cool for 4 hours or until set.

To pipe gently mix the ganache to loosen it a little. If it's a little bit hard to start the warmth of your hands will make it easier to pipe. I find it best to only pipe with small amounts at a time so it doesn't get too warm.

💕

Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2026. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes or contact me. Affiliate links and adds may earn me money, however all ideas and opinions are my own.

Linda Mccubbin is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US in 2011 (under my previous name Linda Vandermeer).