Pistachio Blondie Cheesecake

Pistachio batter:

Melt the butter over low heat in a saucepan and allow it to cool.

Grind the pistachios finely in a food processor.

Chop the white chocolate into pieces.

In a bowl, combine the melted butter, caster sugar, and vanilla sugar. Mix until smooth. Add the eggs one by one, mix after each addition. Stir in the ground pistachios. Sift the flour and baking powder into the bowl and mix until smooth. Fold in the chopped chocolate.

Grease a springform pan and line the bottom with parchment paper. Spread the pistachio batter evenly in the pan and smooth the top with plastic wrap.

Place the pistachio blondie in a preheated oven at 170°C and bake for 25-28 minutes.

Cheesecake batter:

Place the cream cheese, crème fraîche, granulated sugar, and vanilla sugar in a bowl and mix for 1 minute. Add the cornstarch and mix until smooth. Now switch to a spatula: add the eggs one at a time, folding them gently into the batter.

Carefully remove the pistachio blondie from the oven and lower the temperature to 125°C. Spread the cheesecake batter over the blondie and bake for 60 minutes, or until the edges are set. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.

Topping:

Heat the heavy cream just until it reaches a simmer. Add the white chocolate, let it sit for 1 minute, then stir until smooth to create a ganache.

Pour the ganache over the cheesecake and let it set in the fridge for several hours, preferably overnight.

Slice the pistachio blondie cheesecake into pieces and garnish as desired.