There pistachio cheesecake is a delicious cheesecake without cooking. Cocoa base, a rich filling of fresh cheese and voluptuous pistachio cream and a greedy and elegant decoration of dark chocolate. For an easy and effective dessert.
Ingrediants
- 230 g of dry cocoa biscuits
- 120 g of melted butter
- 400 g of fresh cheese
- 200 ml of fresh cream
for the base
for the stuffing
- 200 g of pistachio cream
- 8 g of gelatin in sheets
- 1/2 vanilla bean
- 80 g of dark chocolate
- natural pistachios
for decoration
When the most loved of cheese desserts meet pistachio cream, the result can only be super greedy. There pistachio cheesecake it is in fact a exquisite dessert which has the advantage of being a lot too easy to prepare.
There recipe is that of the classic cold cheesecake without cooking, the base of the cake made with i cocoa biscuits and the surface of the cake decorated with a thin casting of dark chocolate than with the flavor of pistachio marries wonderfully.
If you are a lover of pistachio sweets in all shapes and sizes do not miss the soft Nua cake with pistachio cream, just as easy to prepare and perfect for breakfast or snack, or the Pistachios, biscuits with a greedy heart. For the same series “no cooking and a lot of satisfaction” instead here is the Tiramisu with pistachio.
OTHER DELICIOUS RECIPES: Fruit cheesecake, Nutella cheesecake, Chocolate cheesecake with red fruits, Toblerone cheesecake
How to prepare: Pistachio cheesecake
- Execution
- easy
- Preparation time
- 30 min
- Resting place
- in the fridge
- Rest time
-
4h
- Portions
-
8
How to prepare: Pistachio cheesecake
To make the pistachio cheesecake, start from the biscuit base. Using a mixer, pulverize the crushed biscuits and mix them with the melted butter. When you have obtained a homogeneous mixture, transfer it to a 22 cm diameter springform pan. Level with the back of a spoon and place in the refrigerator.
Soak the gelatine leaves in cold water. In a bowl, mix the fresh cheese with the pistachio paste and the seeds extracted from the vanilla pod with an electric mixer. Then add 150 ml of cream and mix.
Pour the remaining cream into a saucepan and bring it to the limit of boiling. Add the well squeezed gelatin and let it melt. Turn off and pour the liquid over the cream cheese. Mix well and transfer everything into the mold on the biscuit base. Level and let it rest in the refrigerator for at least 4 hours.
Shortly before serving, chop the chocolate and melt it in a double boiler or in the microwave at maximum power, stirring every 30 seconds. When it is melted, transfer it to a disposable piping bag and just pierce the tip so that a very thin strand of chocolate comes out. With this, decorate the pistachio cheesecake by drawing concentric circles at the edges on the surface of the cake (as in the image). Then sprinkle with coarsely chopped pistachios and serve.
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