Festive recipe for pistachio cheesecake on March 8

Cheesecake is a universal dessert: Gentle and moderately caloric, ideal for both home tea drinking and festive meals. Refined pistachio cake - the original version of the traditional delicacy for sweet tooth: a sandy substrate and a delicate creamy-nutty flavor will not leave anyone indifferent.

Ingredients - all room temperature:

Walnut paste - 75 g
Sour cream 15% - 150 g
Curd cheese - 300 g
Sugar - 75 g
Eggs - 2 + 1 pcs. And yolk separately
Cream 33% - 100 g
Butter 82,5% - 45 g
Cookies (preferably Savoyardi) - 100 g

Cooking method:

Cheese curd (you can take Philadelphia, HochlandOr Almette) whisk with sugar. The mass should be homogeneous and without bubbles (so the filling will preserve a uniform texture) - therefore it is best to use the "blade" attachment or work the mixer at minimum speed.
Enter into the creamy mixture alternately sour cream, pistachio paste and cream - each time mixing the resulting mass. Pistachio mousse can be replaced with peanut, almond or "Nutella"
Gently add two eggs, one by one and then - the yolk. The mixture should have a "smooth" consistency - without foam
For the basis: mash the Savoyardi cookies (or any other) in the bowl. Add the butter and egg, whisk in a blender until a firm mass
Tightly lining the split form or baking ring with parchment, lay out the foundation mass for the cake and evenly distribute it on the bottom - so that the filling can not flow out
Pour the dessert over the pistachio mousse, send it to the oven, heated to 95 degrees, bake about 2.5 - 3.5 hours
Do not open the oven for the first couple of hours. Readiness is checked visually - the pistachio mousse should "tremble" only in the center of the cake. Prepare the dessert in the oven until it cools down
Decorate the cake with ground pistachio crumbs, chocolate figurines or glaze