Delicious Pistachio Cheesecake Recipe for Dessert Lovers

Start by combining cream cheese, sugar, eggs, heavy cream (150 grams), pistachio paste, vanilla paste, and cornstarch in a mixing bowl. Use an immersion blender or standard blender to mix until the batter is smooth and homogenous.

Next, pour the cheesecake mixture into a baking pan lined with parchment paper. Make sure it is evenly distributed for consistent baking.

Place the baking pan in a larger pan filled halfway with water to create a water bath, which helps the cheesecake bake evenly without cracking. Bake at 110 degrees Celsius (230 degrees Fahrenheit) for 1 hour.

Once baked, allow the cheesecake to cool at room temperature. Then, refrigerate it for 7 to 8 hours to set properly.

For the ganache, gently heat heavy cream (80 grams) in a saucepan until warm, but do not bring to a boil. Pour this warm cream over the chopped white chocolate and pistachio paste. Stir until fully melted and combined.

After mixing, let the ganache cool and then refrigerate for another 7 to 8 hours to achieve a thick consistency.

After chilling, blend the chilled cheesecake until it is incredibly smooth and creamy. This step is key to achieving a velvety texture similar to a San Sebastián cheesecake.

To prepare the crust, crush the biscuits and combine with melted butter. In a dessert container, spread about 3 to 4 tablespoons of the biscuit mixture. Follow this with one-fourth of the cheesecake mixture, then drizzle with the prepared chocolate ganache.

Once assembled, your delicious pistachio cheesecake is ready to impress! Cut into portions and serve chilled. Enjoy this rich and creamy treat with friends and family!