Delicious Pistachio Cheesecake Recipe for Everyone

Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). In a food processor, crush the digestive biscuits until they resemble fine crumbs. Combine these crumbs with the melted butter in a mixing bowl until they are fully integrated.

Next, press this mixture into the bottom of a springform pan, making sure it is tightly compacted. Place the pan in the oven and bake for about 10 minutes, then take it out and let it cool.

In a large mixing bowl, beat the cream cheese until it is smooth and creamy. Gradually add the granulated sugar and pistachio paste, mixing everything until fully combined. Add the eggs one at a time, ensuring each is well incorporated before adding the next.

Include the vanilla extract and salt, and mix just until everything is smooth. Carefully pour this filling over the cooled crust.

Place the springform pan back into the oven and bake for approximately 50-60 minutes. You want the edges to be set but the center to remain a little jiggly. After baking, turn off the oven and leave the cheesecake inside for about 1 hour to cool gently.

Once cooled, remove the cheesecake from the oven and let it reach room temperature before refrigerating for at least 4 hours, preferably overnight.

When ready to serve, drizzle caramel sauce over the top of the chilled cheesecake. For an added touch, sprinkle chopped pistachios over the caramel. Slice the cheesecake with a hot knife for clean cuts, and enjoy this tangy and nutty delight with friends and family!