Yield: 11-inch springform pan
For the floor:
3 cups butter cookies
½ cup butter
For the filling:
20 oz. cream cheese, softened
1 cup regular cottage cheese
80 g sugar
¾ cup corn flour
2 tsp vanilla sugar
3 eggs (L)
½ cup cream
7 squares white chocolate
Scant cup unsalted, roasted pistachios, coarsely chopped
For the decoration:
dried rose petals
11-inch springform pan
Butter for greasing
Bowl, which is suitable for a water bath
Pastry bag or freezer bag
Preheat the oven to 350°F. Line the bottom of a springform pan with parchment paper and close the mold.
Place butter cookies in a freezer bag, removing the air and sealing. Crumble the cookies with rolling pin (or place cookies in a food processor and pulse.
Melt the butter in a saucepan over low heat and allow to cool slightly.
Place the butter in a bowl and add the cookie crumbs. Mix together with your fingers to form a crust; spread the mixture evenly on the bottom of the springform pan, pressing firmly with your fingers. Place in the oven and bake for 10 minutes. Remove and cool.
In the meantime, prepare the filling. Combine the cream cheese, cottage cheese, sugar and cornstarch and blend with an electric mixer or food processor. Add the eggs, one at a time, mixing well after each addition.
Chop the white chocolate coarsely and melt slowly over the hot water in the double boiler.
Once the chocolate is melted, stir in the cream. Add the coarsely chopped pistachios and stir with a spatula.