This Pistachio Blondie Cheesecake is a luxurious, creamy dessert with a nutty pistachio base and a smooth, rich cheesecake layer. Finished with a white chocolate topping and decorated with crunchy pistachios and delicate edible rose petals, this cheesecake is perfect for any special occasion!
Ingredients:
Pistachio Batter:
- 150 g butter
- 175 g white caster sugar
- 8 g vanilla sugar
- 2 eggs
- 125 g pistachios
- 185 g flour
- 3 g baking powder
- 120 g white chocolate
Cheesecake Batter:
- 600 g cream cheese
- 200 g crème fraîche
- 125 g granulated sugar
- 8 g vanilla sugar
- 45 g cornstarch
- 3 eggs
Topping:
- 100 g white chocolate
- 45 ml heavy cream
Garnish:
- Chopped pistachios
- Edible rose petals
Instructions:
- Prepare the Pistachio Batter:
- Preheat your oven to 170°C (340°F) and grease a round springform pan.
- In a mixing bowl, cream together the butter, white caster sugar, and vanilla sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Grind the pistachios finely and fold them into the batter.
- Sift in the flour and baking powder, and mix until just combined.
- Melt the white chocolate and gently fold it into the pistachio batter.
- Pour the batter into the prepared pan and bake for 15-20 minutes or until set. Allow it to cool while you prepare the cheesecake layer.
- Prepare the Cheesecake Batter:
- In a large bowl, beat the cream cheese until smooth.
- Add the crème fraîche, granulated sugar, and vanilla sugar, mixing well.
- Add the cornstarch and mix until incorporated.
- Beat in the eggs, one at a time, until the batter is smooth and creamy.
- Pour the cheesecake batter over the cooled pistachio base.
- Bake at 160°C (320°F) for 50-60 minutes, or until the center is just set. Allow the cheesecake to cool completely before adding the topping.
- Make the Topping:
- Melt the white chocolate with the heavy cream in a heatproof bowl over a saucepan of simmering water (double boiler method).
- Stir until smooth, then spread the chocolate topping over the cooled cheesecake.
- Garnish:
- Decorate the top of the cheesecake with chopped pistachios and edible rose petals for an elegant finish.
- Refrigerate for at least 4 hours or overnight before serving to allow the flavors to meld.
Enjoy your Pistachio Blondie Cheesecake!
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