Welcome to a delightful dessert journey where creamy cheesecake meets the nutty richness of pistachios. This Pistachio Cheesecake is a showstopper that combines a crunchy cookie dough base with a velvety smooth filling, topped with a luscious pistachio layer. Perfect for celebrations, family gatherings, or a luxurious treat for yourself, this cheesecake is sure to impress.
Ingredients
Cookie Dough Base
- 125 g Maria biscuits (or other similar biscuits)
- 50 g unsalted pistachios
- 130 g unsalted butter
Cheesecake Batter
- 600 g creamed cheese
- 100 g granulated sugar
- 8 g vanilla sugar (1 packet)
- 200 g pistachio paste
- 40 g cornstarch
- 3 medium eggs
Topping
- 150 g pistachio paste
- Extra unsalted pistachios for garnish
- Lime slices for garnish
- Fresh raspberries for garnish
Equipment Needed
- Springform pan
- Parchment paper
- Saucepan
- Food processor
- Deep mixing bowls
- Electric mixer
- Spatula
- Baking sheet
Instructions
Preparing the Cookie Dough Base
- Melt Butter: Melt the unsalted butter in a saucepan over low heat.
- Process Pistachios: Place the unsalted pistachios in a food processor and grind them into a fine powder.
- Process Biscuits: Place the Maria biscuits in the food processor and grind them into fine crumbs.
- Combine Ingredients: In a deep bowl, combine the finely ground Maria biscuit crumbs with the pistachio powder. Add the melted butter and mix well.
- Form Base: Spread the cookie dough evenly over a springform pan lined with parchment paper. Press it firmly onto the bottom (use the bottom of a spoon to help). Refrigerate while preparing the batter.
Making the Cheesecake Batter
- Initial Mixing: In a deep bowl, combine half of the creamed cheese with the granulated sugar, vanilla sugar, and pistachio paste. Mix for 1 minute.
- Add Remaining Cheese and Cornstarch: Add the remaining creamed cheese and sift the cornstarch into the bowl. Mix for 1 minute.
- Incorporate Eggs: Set aside the mixer and switch to a spatula. Crack the eggs one by one into the bowl and gently fold them into the cheesecake batter.
- Prepare for Baking: Grease the baking pan and line it with a sheet of parchment paper. Pour in the pistachio cheesecake batter.
Baking the Cheesecake
- Preheat Oven: Preheat the oven to 125°C (257°F).
- Bake: Place the pistachio cheesecake in the oven and bake for 60-65 minutes or until the sides are firm and the center still slightly jiggles.
- Cool in Oven: Turn off the oven and leave the cheesecake inside for 1 hour to prevent sinking or cracking.
- Refrigerate: Once done, cover the cheesecake and refrigerate to set, preferably overnight.
Adding the Topping
- Melt Pistachio Paste: Melt the pistachio paste in a saucepan over low heat.
- Top the Cheesecake: Evenly pour the melted pistachio paste over the cheesecake.
- Garnish: Once the topping has set, cut the cheesecake into neat, sharp slices. Garnish with extra pistachios, lime slices, and fresh raspberries as desired.
FAQ
Can I use a different type of biscuit for the base? Yes, you can use any type of biscuit you prefer. Digestive biscuits or graham crackers work well.
How should I store leftovers? Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
What can I serve with this cheesecake? This cheesecake pairs wonderfully with a cup of coffee or tea. For an extra indulgent experience, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
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By following this detailed guide, you’re well on your way to creating a Pistachio Cheesecake that’s not only visually stunning but also irresistibly delicious. Enjoy the process and the delightful results!