Ingredients

Method

1. 1

   Place the whole wheat cookies and butter cookies into a food processor and blend until they form fine crumbs. Add the ground pistachios and pulse to combine.

2. 2

   Transfer the mixture to a bowl, pour in the melted butter, and mix until well combined.

3. 3

   Press the crumb mixture firmly and evenly into the bottom of a 26 cm (10-inch) springform pan lined with parchment paper. Refrigerate the crust while you prepare the filling.

4. 4

   In a large bowl, combine the low-fat quark, 20% fat quark, and Philadelphia cream cheese.

5. 5

   Add the eggs, sugar, vanilla pudding powder, milk, heavy cream, sunflower oil, and pistachio cream. Whisk everything together until the mixture is smooth and well combined.

6. 6

   Remove the crust from the refrigerator. Pour the cheesecake filling over the crust and spread it evenly.

7. 7

   Gently tap the pan on the counter a few times to release any air bubbles.

8. 8

   Place the cheesecake in a preheated oven at 170°C (340°F) and bake for 55-65 minutes. For an extra creamy texture and to prevent cracks, you can place a small cup of water in the oven with the cheesecake.

9. 9

   Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.

10. 10

    Afterwards, remove it from the oven and let it cool completely before refrigerating it overnight.

11. 11

    The next day, gently warm the pistachio cream for the topping until it is easily spreadable.

12. 12

    Pour it over the chilled cheesecake and spread it evenly to create a smooth top layer. Garnish the edges with chopped pistachios.

13. 13

    Slice, serve, and enjoy your delicious pistachio cheesecake.