Ingredients needed for pistachio paste:
400 g of roasted and shelled pistachios
Ingredients needed for the crust:
45 g pistachios
160 g biscuits
90 g of melted butter
Ingredients needed for the filling:
900 g cream cheese
200 g of sugar
180 g pistachio paste
4 eggs
1 tsp vanilla extract
60 ml whipping cream
115 g of sour cream
1.5 tbsp corn starch
Ingredients needed for the topping:
45 g pistachio paste
120 g of white chocolate
60 ml whipping cream
Ingredients needed for decoration:
Finely ground pistachios
Method of preparation:
Prepare the pistachio paste: (this step is optional – you can use store-bought pistachio paste).
Shell the pistachios. Then, place them in a clean kitchen towel and shake to remove as much skin as possible. Place the pistachios (350-400g) in a high-powered blender and blend until smooth and creamy. This process can take 10-15 minutes (depending on the blender). Transfer the pasta to a bowl, if at this stage the pasta is warm, put it in the fridge.
Prepare the crust: Preheat the oven to 160°C.
In a food processor, crush the crackers and pistachios into fine crumbs.
Add the melted butter and pulse until combined.
Press into the bottom of a 23cm springform cake tin. Bake for 7-8 minutes, then set aside while you prepare the filling.
Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth.
Add the pistachio paste and mix until smooth. Add the eggs, one at a time, mixing to combine after each addition. Do not mix too much.
Add the vanilla extract, sour cream, whipping cream, salt and beat until smooth. Add the cornstarch and beat just until incorporated.
Place the mold on a large piece of foil and fold the foil over the sides of the mould. Pour the filling over the crust, place the shape in a baking tray. Fill the baking tray with enough hot water to come halfway up the sides of the springform pan.
Bake for 50-60 minutes (in a preheated oven at 160°C) or until the edges are firm but the center moves slightly (baking time may vary).
Turn off the heat and leave it in the oven for another hour. Let cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
Prepare the topping: in a bowl, put the white chocolate. Bring the whipping cream to the boil and pour over the chocolate, let sit for 1 minute, then stir until melted.
Add the pistachio paste and mix until smooth. Pour the ganache over the cheesecake and spread evenly. Refrigerate until ready to serve (at least one hour).
Before serving, decorate the cake with 50 grams of ground pistachios.
note- this isn't my recipe, sent by my daughter.
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