Indulge in the delightful treat of Pistachio Cheesecake, a no-bake dessert that combines the creamy goodness of cheesecake with the nutty flavor of pistachios. This recipe offers a simple yet elegant dessert option that is perfect for any occasion.
Why Make This Recipe
If you are a fan of the rich and buttery taste of pistachios combined with the smooth and velvety texture of cheesecake, then this recipe is a must-try. It’s easy to make, requires minimal ingredients, and is sure to impress your family and friends with its unique flavor.
How to Make Pistachio Cheesecake
Ingredients:
- 140 grams Unsalted butter
- 300 grams Biscuits/cookies (e.g., Digestive biscuits or Graham crackers)
- Pinch of salt
- 3 Gelatin sheet (1 gelatin sheet = 1.7g of powdered gelatin)
- 110 grams Heavy Cream (36% fat)
- 120 grams Granulated sugar
- 260 grams Cream cheese (e.g., full-fat Philadelphia and at room temperature)
- 230 grams Heavy Cream (36% fat, very cold)
- 180 grams Pistachio paste (100% pistachio)
- Crushed pistachio nuts
Directions:
- Soak gelatin sheets in cold water.
- Heat a small amount of heavy cream with sugar until dissolved. Add soaked gelatin and stir.
- Mix the cream and gelatin mixture with pistachio paste in a bowl. Allow it to cool to room temperature.
- Beat cream cheese until fluffy, then fold in the lukewarm gelatin mixture.
- Whip cold heavy cream until soft peaks form, then gently fold it into the pistachio cream cheese mixture.
- Pour the filling into a chilled cheesecake crust and refrigerate for 6 hours to set.
- Decorate with the remaining filling and crushed pistachios before serving.
How to Serve Pistachio Cheesecake
Serve slices of Pistachio Cheesecake chilled, allowing the flavors to meld together. Enjoy this creamy and nutty dessert as a delightful treat after a meal.
How to Store Pistachio Cheesecake
Cover the Pistachio Cheesecake and store it in the refrigerator. Consume within 2-3 days to enjoy its freshness and creamy texture.
Tips to Make Pistachio Cheesecake
- Ensure the pistachio paste is of high quality for a rich and nutty flavor.
- Use cold heavy cream to whip until soft peaks for a light and airy texture.
- Allow the cheesecake to set properly in the refrigerator for the best consistency.
Variation
For a twist on the classic recipe, try adding a hint of almond extract for an additional layer of flavor.
Pistachio Cheesecake
Description
Experience the luxurious blend of creamy cheesecake and rich pistachio flavor in this indulgent Pistachio Cheesecake recipe. Perfect for special occasions or when you crave a delectable treat.Ingredients
Directions
-
Preparing the Ingredients
Soak gelatin sheets in cold water. Heat a small amount of heavy cream with sugar until dissolved. Add soaked gelatin and stir. Mix the cream and gelatin mixture with pistachio paste in a bowl. Allow it to cool to room temperature. -
Making the Filling
Beat cream cheese until fluffy, fold in the lukewarm gelatin mixture. Whip cold heavy cream until soft peaks form, then gently fold it into the pistachio cream cheese mixture. Pour the filling into a chilled cheesecake crust and refrigerate for 6 hours to set. -
Decorating and Serving
Decorate with the remaining filling and crushed pistachios before serving. Serve chilled slices of Pistachio Cheesecake for a delightful dessert experience.
Servings 10
- Amount Per Serving
- Calories 300kcal
