Pistachio Cheesecake

Pistachio Cheesecake

Pistachio cheesecake acquires a rich green color and impresses with its unusual taste.
It must be baked in a water bath, so you need to prepare several layers of foil
(to wrap the cheesecake and prevent water from entering)or use a special grill under which you can put boiling water.

Serves: +
  • Unsalted butter80 gr
  • Cookies (shortbread)160 gr
  • Cocoa powder1 tbsp
  • Pistachios (chopped + for decoration)1.5 tbsp
  • Cheese (Philadelphia)550 gr
  • Chicken eggs2 pcs
  • Cream of 33% fat150 ml
  • Nut paste (pistachio)70 gr
  • Icing sugar140 gr
Per serving

Calories: 274 kcal

Proteins: g

Fats: g

Carbohydrates: g

6 hrs 20 mins Print
  • Grind cookies with a blender. Melt the butter and cool.

  • In a deep bowl, mix the sand crumbs, butter, cocoa, pistachios until smooth.

  • Take a round baking dish and put the sand mass there (press firmly with a spoon or a glass) and put in the oven preheated to 180 degrees for 10 minutes, then remove the base and cool.

  • Make a cream.

    In a saucepan, mix the cream with pistachio paste, put on medium heat and cook until the paste is completely dissolved (stirring constantly).

    Then cool.

    In a separate bowl, mix Philadelphia cheese with powdered sugar (do not beat).

    Beat two eggs (thoroughly stirring the mass).

    It is better to refuse the mixer and intensive whipping, otherwise cracks may form on the cheesecake.

    Pour in the creamy pistachio mass and mix gently.

    You should get a homogeneous cream.

    Carefully pour the resulting cream onto a sand base and level with a culinary spatula.

  • Take a deep baking sheet, put on it a cheesecake pan (after wrapping it in 2-3 layers of foil so that water does not get in), pour boiling water on the pan and bake dessert in a water bath in an oven preheated to 170 degrees for about 60-70 minutes.

  • Keep the prepared cheesecake for another 40 minutes in the oven turned off (open the door), then remove the dessert and cool at room temperature.

    When the treat has cooled, wrap the mold with cling film and put the dessert overnight in the refrigerator.

  • Next, gently turn the cheesecake onto a plate, and then onto a serving dish.

Garnish the finished dish with chopped pistachios and coconut (optional).
Enjoy your meal!


Leave a Reply

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: