Name: Pistachio Basque Cheesecake with Ganache
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 10 to 12 servings
Ingredients: Cooking spray; 2 pounds cream cheese, at room temperature; 1 1/4 cups sugar; 1/2 cup pistachio cream; 1/2 teaspoon kosher salt; 4 large eggs, at room temperature; 2 1/2 cups heavy cream; 1 teaspoon pure vanilla extract; 1/4 cup all-purpose flour; 6 ounces semisweet chocolate, finely chopped; 1/2 cup finely chopped raw pistachios

Directions

Special equipment:

a 9-inch round springform pan

Preheat the oven to 425 degrees F. Spray a 9-inch round springform pan with cooking spray, then line with two overlapping 16-inch-long sheets of parchment paper, letting the excess come at least 2 inches above the rim. Set the springform pan on a baking sheet.
Combine the cream cheese, sugar, pistachio cream and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed, scraping down the bowl once halfway through to ensure there are no lumps of cream cheese, just until the mixture is very smooth, about 2 minutes. With the mixer running, add the eggs, one at a time, beating 15 to 30 seconds after each addition. Scrape down the bowl. Turn the mixer to low and slowly add 1 3/4 cups heavy cream and the vanilla. Mix until just incorporated, about 30 seconds. Sift the flour over the batter, then continue mixing on low speed until combined, about 15 seconds. Pour the batter through a fine-mesh sieve into a large bowl, pressing the batter through with a rubber spatula. Set the bowl over a larger bowl of ice water and chill, stirring occasionally, 30 minutes.
Pour the chilled batter into the prepared pan, then gently bang the pan against the counter 10 to 15 times to remove any air bubbles. Bake until the top is deep golden brown but the center is still very jiggly, 60 to 65 minutes, rotating halfway through. Transfer to a rack and let cool in the pan for 1 hour (the cheesecake will fall significantly as it cools). Refrigerate at least 8 hours or overnight.
About 30 minutes before serving, remove the cheesecake from the refrigerator. Release the springform ring and gently peel away the parchment.
Make the ganache: Bring a small saucepan of water to a simmer. Combine the chocolate and the remaining 3/4 cup heavy cream in a medium heatproof bowl. Set the bowl over the saucepan (do not let the bottom of the bowl touch the water). Cook, stirring, until the chocolate is melted and smooth, 4 to 5 minutes.
Cut the cheesecake into slices with a hot knife. Divide among plates, drizzle with the warm ganache and sprinkle with the chopped pistachios.