Directions
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Prepare the Pan: Start by lining the bottom of an 8-inch (20cm) springform pan with parchment paper. This will ensure easy removal of the cheesecake once it’s set and cool.
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Make the Crust: In a medium bowl, combine the finely crushed butter cookies or graham crackers with the melted butter and a pinch of sea salt. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared pan, forming an even layer. Refrigerate the crust while you prepare the filling.
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Whip the Cream: In a large bowl, use an electric mixer to whip the cold heavy cream, mascarpone cheese, granulated sugar, vanilla sugar, and whipped cream stabilizer together. Beat until stiff peaks form. The tremendous texture of whipped cream lightens the filling.
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Combine Cream Cheese and Pistachio: In a separate bowl, mix the softened cream cheese with the pistachio cream spread until the mixture is smooth. Gently fold this pistachio mixture into the whipped cream mixture. Use a spatula to maintain the airiness of the whipped cream, which will help create a light and fluffy filling.
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Fill the Pan: Spoon the pistachio cream filling onto the chilled crust. Smooth the top with an offset spatula, taking care to remove any air bubbles by gently tapping the pan on the counter. Cover the cheesecake with plastic wrap and refrigerate for at least 2 to 3 hours until the filling is fully set.
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Add the Topping: When ready to serve, gently warm the additional pistachio cream for the topping in a small bowl over hot water or in the microwave for short bursts. The goal is to make it just pourable. Drizzle or spread this over the top of the chilled cheesecake. Immediately sprinkle with the chopped pistachios for added texture and decoration.
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Final Chill: Return the cheesecake to the refrigerator for another 30 minutes to allow the topping to set up before slicing.
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