Pistachio cheesecake

(Note: The original recipe called for 225 g cream and 100 g pistachio paste, but that resulted in an uneven bake and a grainy mouthfeel, respectively.) Pro Tips Caramelization: The original recipe suggested wrapping the springform pan in aluminum foil and damp tea towels, but this prevents proper caramelization of the top (though it does yield a slightly softer, flan-like internal texture). Oven Type: A conventional oven (top and bottom heat) is better for achieving good caramelization than a convection (fan) oven.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soften the cream cheese: Loosen the cream cheese using a spatula. Add the sugar, flour, and salt, and mix until smooth (using a stand mixer).

Step 2

Combine: Lightly beat the eggs and add them in a slow stream, followed by the cream and the pistachio paste. Mix again until smooth.

Step 3

Prepare the pan: Pour the mixture through a sieve into a springform pan lined with parchment paper.

Step 4

Note: For a springform pan with a diameter of 15 cm or more, the filling must be at least 7 cm high to ensure a good baking result.

Step 5

Bake: Bake for 20–22 minutes at 220°C (425°F), then for another 15–20 minutes at 200°C (390°F). The final minutes are tricky; keep a close eye on the top of the cake to ensure it doesn't get too dark.