Pistachio Cheesecake
Experience the luxurious blend of creamy cheesecake and rich pistachio flavor with this indulgent Pistachio Cheesecake. Perfect for special occasions or whenever you crave a delectable treat, this cheesecake is rich, smooth, and utterly satisfying.
- Prep Time: 30 minutes
- Total Time: 6 hours
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- For the Crust:
- 140 grams unsalted butter, melted
- 300 grams biscuits/cookies (e.g., digestive biscuits or graham crackers)
- Pinch of salt
- For the Filling:
- 3 gelatin sheets (1 sheet = 1.7g of powdered gelatin)
- 110 grams heavy cream (36% fat)
- 120 grams granulated sugar
- 260 grams cream cheese (full-fat, at room temperature)
- 230 grams heavy cream (36% fat, very cold)
- 180 grams pistachio paste (100% pistachio)
- Crushed pistachio nuts (for decoration)
Instructions
- Preparing the Ingredients:
- Prepare Gelatin: Soak the gelatin sheets in cold water for a few minutes.
- Prepare Gelatin Mixture: In a small saucepan, heat a small amount of heavy cream with granulated sugar until the sugar dissolves. Add the soaked gelatin sheets and stir until completely dissolved. Mix the gelatin-cream mixture with pistachio paste in a bowl. Allow the mixture to cool to room temperature.
- Making the Filling:
- Cream Cheese Mixture: Beat the softened cream cheese until light and fluffy. Gradually fold the cooled gelatin and pistachio mixture into the cream cheese until smooth.
- Whip Heavy Cream: In a separate bowl, whip the very cold heavy cream until soft peaks form.
- Combine: Gently fold the whipped cream into the pistachio cream cheese mixture, being careful not to deflate the whipped cream.
- Chill the Cheesecake:
- Pour the filling into the prepared, chilled crust. Smooth the top with a spatula. Refrigerate for at least 6 hours, or overnight, to allow the cheesecake to set.
- Decorate and Serve:
- Before serving, garnish with the remaining filling and sprinkle with crushed pistachio nuts for an elegant touch. Slice and enjoy!
Notes
- Make sure the heavy cream for whipping is very cold to achieve the best consistency.
- You can substitute the gelatin sheets with powdered gelatin if needed (use the equivalent amount).
- If you prefer a more decadent topping, add a drizzle of honey or more crushed pistachios on top.
Nutrition
- Serving Size: 1 slice (1/10th of the cake)
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://easyfoodflash.com/pistachio-cheesecake/