A simple recipe! A delicious, creamy cheesecake with pistachio cream or pistachio paste (used in both the cheesecake filling and the topping). It has a base made from dark petit beurre biscuits and a pistachio topping with white chocolate.
Ingredients
For the base
- Dark petit beurre biscuits – 150 g
- Butter – 70 g
For the cheesecake filling
- Quark cheese – 1 kg
- Sugar – 130 g
- Cornstarch – 1.5 tablespoons
- Eggs – 4
- Cream (30% or 18%) – 150 ml
- Pistachio cream or paste – 190-200 g*
For the topping
- Cream (30% or 18%) – 50 ml
- White chocolate – 90 g
*Note: Use only 1 tablespoon of the pistachio cream for the topping.
Preparation
Crush the biscuits and mix them thoroughly with the butter (for example, using a food processor or mini chopper). Press the mixture into the bottom and up the sides of a 24 cm (9.5 inch) springform pan, filling it up about halfway.
Preheat the oven to 160°C (320°F) with both top and bottom heat (no fan). Place a small baking dish or ovenproof dish with boiling water on the bottom rack of the oven.
In a mixing bowl, combine the quark cheese, sugar, and cornstarch. Mix on medium speed until the mixture is smooth and homogeneous, about 2 minutes.
Add the eggs one at a time, mixing for about 30 seconds after each addition.
Add the cream and the pistachio cream, setting aside 1 tablespoon of the cream for the topping. Mix until the cheesecake batter is smooth and well combined.
Pour the batter over the biscuit base and place the pan in the oven. Pour the boiling water into the dish on the bottom rack of the oven.
Bake the cheesecake for about 60 minutes. After baking, gradually remove it from the oven and let it cool.
For the topping, heat the cream and the reserved pistachio cream in a small saucepan, stirring until the mixture is smooth. Remove from heat and add the chopped white chocolate, stirring until melted.
For the best texture, it is recommended to chill the cheesecake in the refrigerator.
