How I Made The Creamiest Pistachio Cheesecake Ever!

#Dessert #CheesecakeLovers #PistachioCheesecake #BakingRecipe
This pistachio cheesecake is next-level creamy—rich, nutty, and irresistibly smooth. In this video, I’ll show you how to make it step by step, from the buttery crust to the velvety pistachio filling. Perfect for special occasions or just because you deserve a slice of magic!

📝 Ingredients:
For an 18 cm cake pan (serves 6–8)
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🧱 Biscuit base:
• 150 g of shortbread cookies (speculoos, butter biscuits, or pistachio shortbread)
• 60 g of melted butter
• 1 pinch of salt

🍮 Cheesecake filling:
• 250 g of Philadelphia cream cheese (or any full-fat cream cheese, not light)
• 150 g of mascarpone
• 80 g of powdered sugar
• 100 g of pure pistachio paste (unsweetened)
• 1 tsp of vanilla extract
• 200 ml of heavy cream (30–35% fat), very cold
• 3 sheets of gelatin (or 6 g of powdered gelatin)

🧱Decoration and Topping:
• 70 g of white chocolate (high quality, to avoid excess sweetness)
• 50 g of pure pistachio paste (unsweetened, bright green)
• 50 ml of heavy cream (30–35% fat)
• 1 sheet of gelatin (or 2 g of powdered gelatin) — optional, for perfect firmness