Pistachio Kadayif Cheesecake

Put the cream cheese, sugar and vanilla sugar in a large bowl. Mix for 1 minute until smooth. Then add the cornstarch and mix again until smooth. Set the mixer aside and use a spatula from now on. Break the eggs one by one over the bowl and fold each egg lightly into the cheesecake batter.

Grind the Maria biscuits finely in a food processor.

Put the pistachios in a food processor and grind them not too finely.

Melt the butter in a saucepan over low heat.

Put the finely ground Maria biscuits, pistachios, and melted butter in a bowl and mix well.

Take a springform pan and evenly spread the cookie dough over the bottom lined with parchment paper. Press it firmly using the back of a spoon. Pour the cheesecake batter over it.

Place the cheesecake in a preheated oven at 125°C (257°F) and bake for 60-65 minutes, or until the sides are firm and the center still jiggles. Turn off the oven and leave the cheesecake in it for another hour. This helps prevent the cheesecake from sinking or cracking.

Cut the kadayif into small pieces.

Heat the butter in a frying pan over medium heat, add the kadayif, and fry until golden brown. Lower the heat and add the pistachio paste. Mix well and let it cool.

Spread the pistachio mixture evenly over the cheesecake. Cover and refrigerate the cheesecake for 30 minutes to firm up.

Bring the heavy cream almost to a boil. Then add the pieces of white chocolate and let it sit for 1 minute. Mix well until smooth.

Pour the white chocolate ganache over the pistachio cheesecake. Refrigerate the cheesecake for several hours to set, preferably overnight.

Cut the pistachio cheesecake into pieces. If desired, garnish with whipped cream, white chocolate, dried raspberries, and chopped pistachios.