Pistachio Cheesecake
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
- 140 grams Unsalted butter
- 300 grams Biscuits/cookies (e.g. Digestive biscuits or Graham crackers)
- Pinch 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
Instructions
- 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, 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. Serve chilled slices of Pistachio Cheesecake for a delightful dessert experience.
Notes
For the best flavor, use high-quality pistachio paste. Chill well before serving for optimal taste and texture.