Pistachio cheesecake
It might seem like everything has already been said about cheesecake. Warm, cold, American, and Viennese—each is delicious and has its own circle of admirers! Today, I'm sharing an unusual yet heavenly combination of flavors in my pistachio cheesecake! Creamy, aromatic, and simply delicious! 🥰
Time needed to prepare the recipe
Difficulty level
Easy
Cheese mass for pistachio cheesecake:
Step 1 Line the bottom of the cake tin with baking paper.
A standard 26 cm diameter springform pan can be useful not only for cheesecakes, but you can also use it to prepare apple pie and other favorite cakes. It conducts heat well, ensuring even baking. A special coating prevents baked goods from sticking and allows you to easily remove them from the pan.
Step 2 Peel the pistachios and remove the skins as much as possible, weighing 100 g.
Step 3 Blend the pistachios into a smooth paste.
Step 4 Place the cheese, egg yolks and sugar in a bowl, sift the potato flour.
Step 5 Mix until ingredients are combined.
Step 6 Add pistachio paste and sifted flour and mix until smooth.
Step 7 Melt the butter and add it to the mixture.
Step 8 Grease the sides of the springform pan and pour in the cheese mixture. Place in an oven preheated to 160˚C, then immediately reduce the temperature to 150˚C. Bake for 90 minutes. Once baked, leave the door ajar.
To decorate the pistachio cheesecake:
Step 10 Finely chop the pistachios and sprinkle them over the cheesecake. Garnish the cake with golden sprinkles.
