White Chocolate Pistachio Cheesecake

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
chopped pistachios
white chocolate

11-inch springform pan
Greaseproof paper
Butter for greasing
Cooking pot
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.

Carefully spread the cheesecake filling over the crust and bake 40 minutes at 350°F degrees. If the cake is too brown, cover with just a little aluminum foil. After the end of the baking time, shut off the oven and leave the cheesecake in with another 30 minutes. Keep the oven door slightly ajar.

Remove the cheesecake from the oven and allow to cool to room temperature. With a sharp knife, slice the cheesecake from the center to the edges. Before serving, allow the cheesecake to set in the refrigerator for at least 2 hours.

When ready to serve, remove the cheesecake from the springform pan. To decorate: Melt the white chocolate in the top of a double boiler. Place melted chocolate in freezer bags; cut off a small corner and pipe thin stripes over the cake. Before the chocolate is dried, decorate with a few chopped pistachios and dried rose petals. Let dry and enjoy.

By Food-Blogger Sarah, www.sarahskrisenherd.com

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!