San Sebastian cheesecake has a beautifully caramelized burnt crust with a smooth, rich and creamy center. Try this version if you are pistachios lover like me. Super easy to make and almost impossible to mess it up.

INGREDIENTS(18cm):
600g (2 1/2 cups) cream cheese
300ml heavy cream 33-35%
140g (2/3 cup) sugar
100g (1/2 cup) pistachio paste
4 eggs
25g (1/4 cup) corn starch
1/2tbsp matcha powder
1tsp vanilla extract

FOR PISTACHIO SAUCE:
100g(3/4 cup) white chocolate
100ml heavy cream 33-35%
1tbsp tbsp pistachio paste
Roasted pistachios

Bake it at 230℃ for 15 minutes and another 20-25 minutes at 200℃.

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