Creamy Pistachio Cheesecake Delight (Print Version)

# Ingredients:

→ For the biscuit base

01 - 300g biscuits (digestives or graham crackers work well)
02 - 150g unsalted butter, melted
03 - 100g pistachios, finely chopped

→ For the cheesecake filling

04 - 600g full fat cream cheese
05 - 120g granulated sugar
06 - 45g corn flour
07 - 2 teaspoons vanilla extract
08 - 300g pistachio spread
09 - 220ml double cream, warmed slightly
10 - 120g white chocolate, melted

→ For optional decoration

11 - Extra pistachio spread, melted for drizzling
12 - Whipped cream
13 - Extra chopped pistachios for sprinkling

# Instructions:

01 - Heat your oven to 170°C/325°F. Grease an 8-inch springform cake tin and line the bottom and sides with parchment paper. This will make it much easier to remove the cheesecake later on.
02 - Crush your biscuits until they're fine crumbs. You can pulse them in a food processor or put them in a ziplock bag and bash with a rolling pin (great for stress relief!). Mix the crumbs with the melted butter and chopped pistachios until everything is well coated. Press this mixture firmly into the bottom of your prepared tin, creating an even layer. Set aside while you make the filling.
03 - In a large mixing bowl, combine the cream cheese, sugar, corn flour, vanilla extract and pistachio spread. Beat until smooth and creamy with no lumps. Pour in half the warm cream and whisk until it's fully incorporated, then add the remaining cream and mix again. Finally, stir in the melted white chocolate until everything is beautifully combined.
04 - Pour your pistachio filling over the biscuit base and spread it out evenly. Give the tin a gentle tap on the counter to release any air bubbles lurking in the batter.
05 - Place your cheesecake tin inside a larger baking dish or roasting pan with high sides. Carefully pour boiling water into the larger pan until it reaches about halfway up the sides of your cheesecake tin. This water bath helps the cheesecake bake gently and prevents cracking.
06 - Carefully place the water bath setup in the oven and bake at 170°C/325°F for about 45-55 minutes. You'll know it's done when the edges are set but the center still has a slight wobble - like a gentle jiggle, not a wave. Don't overbake or it'll lose its creamy texture.
07 - When the cheesecake is done, turn off the oven, crack the door open slightly, and leave the cheesecake in there for another hour. This slow cooling helps prevent the top from cracking. After an hour, remove it from the oven and let it cool completely at room temperature.
08 - Once completely cool, cover the cheesecake and refrigerate overnight, or for at least 8 hours. This chilling time is crucial for the perfect texture and for the flavors to develop fully.
09 - The next day, carefully remove the cheesecake from the tin. If you want to dress it up, drizzle with some melted pistachio spread, add dollops of whipped cream around the edges, and sprinkle with chopped pistachios. Slice with a warm, clean knife for the neatest cuts and enjoy this luxurious treat!

# Notes:

01 - This cheesecake has the perfect balance of creamy texture and nutty pistachio flavor, complemented by a crunchy biscuit base.
02 - The water bath method might seem fussy but it's worth it - it ensures your cheesecake bakes evenly without cracking.
03 - Pistachio spread can be found in specialty food stores or online. If you can't find it, you can make your own by blending roasted pistachios with a little oil and honey until smooth.
04 - This cheesecake keeps well in the fridge for up to 5 days, making it perfect for preparing ahead for special occasions.

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