We have a new recipe for you!
Try to cook this amazing Pistachio Cheesecake.
The calculation is for a detachable 18 cm (7 inch) mold.
You will need:
- 150 g shortbread cookies | 5.30 oz
- 45 g butter 82.5% | 1.60 oz
- 700 g cream cheese | 24.70 oz
- 150 g sugar | 5.30 oz
- 110 g cream 33% | 3.90oz
- 3 eggs | 3.00 items
- 1 tsp corn starch | 1.00 tsp
- 100 g pistachio paste | 3.55 oz
First, make the shortbread base.
Grind the cookies into crumbs, and add the melted room temperatured butter to it (it shouldn’t be hot!). Knead the mass well.
Cover the bottom of the detachable mold with parchment, and grease the walls with butter. Pour out the shortbread crumbs, and tamp it with the bottom of the glass; try to spread the mass evenly around the entire circumference. Put it in the fridge for 20 to 30 minutes.
Meanwhile, make the cheese layer. Place all the ingredients in a mixer bowl, and combine well with a spatula until smooth. The mass should become completely homogeneous, without lumps.
Take the mold out from the fridge, and pour the cheese mixture in it. Knock the mold on the edge of the table to reduce the number of bubbles (or remove them with a spatula). Make a water bath in the oven – just pour some water into a heat-resistant container, and put it on the very bottom of the oven. Place the cheesecake in the middle!
Bake the cheesecake at 140C (284F) for 1 hour and 45 minutes. Then let the cheesecake cool in the oven for 3 to 4 hours. Then place it in the fridge for 6 to 8 hours (better overnight).