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Pistachio Cheesecake
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Ingredients
Cookie Dough
- 125g Maria biscuits (other biscuits suffice)
- 50g unsalted pistachios
- 130g unsalted butter
Cheesecake Batter
- 600g creamed cheese
- 100g granulated sugar
- 8g vanilla sugar (1 packet)
- 200g pistachio paste
- 40g cornstarch
- 3 eggs (medium)
Topping
- 150g pistachio paste
Extra
- unsalted pistachios
- lime
- raspberries
Instructions
Cookie Dough
- Melt the unsalted butter in a saucepan over low heat.
- Grind the unsalted pistachios into fine powder in a food processor.
- Grind the Maria biscuits into fine crumbs in a food processor.
- Combine the biscuit crumbs and pistachio powder in a deep bowl. Add the melted butter and mix well.
- Press the mixture firmly into a springform pan lined with parchment paper. Refrigerate.
Cheesecake Batter
- Combine half the creamed cheese with granulated sugar, vanilla sugar, and pistachio paste. Mix for 1 minute.
- Add the remaining creamed cheese and sift in the cornstarch. Mix for 1 minute.
- Fold in the eggs one by one using a spatula.
- Grease a baking pan and line it with parchment paper. Pour in the batter.
- Bake in a preheated oven at 125°C (257°F) for 60-65 minutes. Let cool in the oven for 1 hour. Refrigerate overnight.
Topping
- Melt the pistachio paste over low heat and pour it over the cheesecake. Let set.
- Cut the cheesecake into slices and garnish with raspberries, pistachios, and lime.
Tips
- Adjust sugar to taste.
- Garnish as desired.
- If you can’t find pistachio paste, make your own.
Making Your Own Pistachio Paste
- 50g unsalted pistachios
- 50ml unwhipped heavy cream
- 15g powdered sugar
- 50g white chocolate
- Heat the heavy cream in a saucepan until nearly boiling. Remove from heat and add chopped white chocolate. Let sit for 1 minute, then stir until smooth.
- Blend with pistachios and powdered sugar in a food processor until smooth.