Pistachio and Salted Caramel Cheesecake

1.Preheat your oven to 160°C (320°F). Lightly grease and line the base of a 9-inch (23cm) springform pan with parchment paper. If using a water bath, wrap the outside of the pan securely with heavy-duty aluminum foil.

2.Prepare the crust: In a food processor, pulse the biscuits until fine crumbs form. Mix in the melted butter, sugar, and salt until evenly combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan.

3.Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly while preparing the filling.

4.Prepare the filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until completely smooth and creamy, scraping down the sides frequently.

5.Beat in the eggs one at a time, mixing only until just combined after each addition. Stir in the vanilla extract, finely ground pistachios, and heavy cream until the batter is uniform.

6.Pour the pistachio filling over the cooled crust. Place the springform pan into a larger roasting pan, and carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (water bath method).

7.Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour.

8.Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight.

9.Prepare the salted caramel sauce: In a medium saucepan, combine the 200g sugar and water. Heat over medium heat without stirring until the sugar dissolves and the mixture turns a deep amber color. Do not stir; gently swirl the pan if needed.

10.Remove the caramel from the heat. Carefully whisk in the warmed heavy cream (it will bubble vigorously). Once smooth, whisk in the cubed butter until fully incorporated, followed by the flaky sea salt.

11.Let the caramel cool slightly until it thickens to a pourable consistency.

12.To serve, carefully remove the cheesecake from the pan. Drizzle generously with the cooled salted caramel sauce and garnish with the reserved chopped pistachios.