Pistachio Cheesecake 🍰 📖 Ingredients: Crust: 250g biscuits, finely crushed 70g unsalted butter, melted Filling: 600g full-fat cream cheese 100g sugar 200g full-fat sour cream 200g white chocolate, melted 200g pistachio spread 3 large eggs 15g cornstarch/cornflour 1/4 tsp salt 1 tsp vanilla extract Toppings: 200g pistachio spread, melted 50g pistachios, crushed Dried rose petals (optional) NOTE: Ensure all ingredients are at room temperature before starting. 👩🏻‍🍳Instructions: Crust: 1. Preheat the oven to 180°C (350°F). 2. Butter a 9-inch round springform pan. Turn the base of the pan upside down so the cheesecake releases more easily later. 3. Line the bottom of the pan with baking paper. 4. Crush the biscuits finely and place them into a bowl. 5. Pour in the melted butter and stir until the crumbs are evenly coated. 6. Add the mixture to the prepared pan. 7. Press it firmly into an even layer using the bottom of a glass or cup. 8. Bake the crust for 10 minutes. 9. Take it out of the oven and let it cool completely. Cheesecake Filling: 10. Place the cream cheese in a mixing bowl and beat for about 3 minutes until smooth. 11. Add the sugar and continue beating for another 2 minutes. 12. Mix in the sour cream until fully blended. 13. Pour in the cooled melted white chocolate. 14. Add the pistachio spread, salt, vanilla extract, and cornstarch. 15. Mix until the batter is smooth and evenly combined. 16. Add the eggs one at a time, mixing after each addition just until incorporated. Assemble & Bake: 17. Wrap the outside of the springform pan with at least 3 layers of aluminum foil, sealing it well. 18. Pour the cheesecake batter over the cooled crust. 19. Lightly tap the pan on the counter to remove any trapped air bubbles. 20. Level the surface of the batter. 21. Place the wrapped pan into a larger baking dish. 22. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan. 23. Place in the oven and bake at 160°C (320°F) for 1 hour. Do not open the oven while it is baking. 24. After 1 hour, switch off the oven and leave the cheesecake inside for another hour with the door closed. Do not open the oven. Cooling & Decorating: 25. Remove the cheesecake from the water bath and carefully peel away the foil. 26. Let the cheesecake cool completely at room temperature. 27. Cover with plastic wrap and chill in the refrigerator overnight. 28. The following day, gently melt the pistachio spread until it becomes pourable. 29. Pour it evenly across the top of the cold cheesecake. 30. Refrigerate for about 15 minutes so it can set. 31. Decorate with crushed pistachios and dried rose petals. 32. For clean slices, wipe the knife between each cut. #pistachiocheescake #cheesecake #baking #cheesecakerecipe - @samisavor1