Pistachio Cheesecake

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Pistachio Cheesecake is the best cheesecake mousse recipe, with ground pistachios in the crust. Amazing holidays and festive dessert bursting with pistachio flavor to impress everyone!

Pistachio Cheesecake is the best cheesecake mousse recipe, with ground pistachios in the crust. Amazing holidays and festive dessert bursting with pistachio flavor to impress everyone!


 

 

How to make pistachio cheesecake recipe?

For me, the easiest is to divide the whole process in two phases:

  1. make a sponge cake and pistachio cheesecake filling, one day ( it was Friday for me ), and
  2. chocolate ganache and loosening the tin the other day ( morning ) so I was ready to serve this pistachio cheesecake in the afternoon, refridgerated and garnished properly.

Adding food color to your cake batter is optional. It depends on the quality of your pistachio seeds. So is the taste. Intense flavours and color come from higher quality pistachios.

How is this Pistachio Cheesecake different from classic cream cheese cheesecake?

There is no graham cracker crust on the bottom. Instead, you make tasty sponge and half it to have one part for the bottom and the other for the top.

Also, you don’t bake cheesecake in water bath. However, you gently boil cheesecake filling. At least, it is the first step of the process to make a mousse recipe; necessary one since you need to thermally process the eggs. It is important to do so since you don’t bake the whole pistachio cheesecake. You just make the layers to cool overnight once your cake sponge is done.

Pistachio Cheesecake is the best cheesecake mousse recipe, with ground pistachios in the crust. Amazing holidays and festive dessert bursting with pistachio flavor to impress everyone!

 

Shelled, roasted, unsalted pistachios are my choice. Always. Their price is somewhat higher but if you compare the weight and price, there is only a slight difference. For more about the types, sizes and prices, look here .

 

 

What I love the most about this 7 inches spring form pan cake is sugar low dessert once all the stages are finished. That way, you experience nice pistachio flavour at first and white chocolate sweetness follows.

How does pistachio taste like?

An unsalted pistachio is smooth in texture and finishes with a slightly sweet flavor. The pistachio is also encased a thin edible wrapper that gives the seed an earthy flavor. When the seed is young and green it is slightly soft and less sweet but as it matures it becomes harder and sweeter. To learn more about pistachios, look here .

 

Are pistachios healthy?

Pistachios are a type of tree nut with numerous health benefits. Pistachios are an excellent source of protein, antioxidants, and fiber.

For more, ho here .

 

 

Can I refrigerate my cheesecake immediately after baking?

The answer is, unfortunately, no. It is not recommended to place a warm cheesecake immediately into the refrigerator. After baking, it should be let to cool to room temperature before putting it in the refrigerator to keep it fresh longer. For more interesting cheesecake details, go here .

 

5 from 4 votes
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Pistachio Cheesecake

Pistachio Cheesecake is the best cheesecake mousse recipe, with ground pistachios in the crust. Amazing holidays and festive dessert bursting with pistachio flavor to impress everyone!

Course Dessert
Cuisine American
Keyword Pistachio Cheesecake
Prep Time 1 hour
Cook Time 23 minutes
Total Time 1 hour 23 minutes
Servings 12 slices

Ingredients

  • Ingredients for pistachio crust:
  • 3 eggs, separated
  • 6 Tbsp sugar
  • 1 Tbsp vanilla extract
  • 6 Tbsp + 1 tsp cake flour
  • ¾ cup ground pistachios, loosely packed
  • 1 tsp olive oil
  • Green food colour to taste
  • Ingredients for cheesecake cream:
  • ¾ Tbsp gelatin +2 Tbsp cold water
  • 2 eggs
  • 4 Tbsp white sugar
  • 1 Tbsp vanilla extract
  • 250 grams Mascarpone cheese
  • ¾ cup white chocolate chips
  • 1 cup heavy cream
  • Ingredients for chocolate ganache:
  • ½ cup white chocolate chips
  • 4 Tbsp heavy cream
  • 1 Tbsp water
  • Chopped pistachios to garnish the cake, optional

Instructions

  1. Butter 7 inches ø rounded baking dish and leave aside.

  2. Preheat the oven to 170 C / 338 F.

  3. In medium sized bowl, mix egg whites until stiff peaks form. Leave aside.

  4. In another medium sized bowl, combine egg yolks, sugar, vanilla extract, flour, pistachios, and olive oil. Add two drops of green food colour(optional).

  5. Once you get smooth and silky cream, add egg whites, and gently combine using spatula.

  6. Pour to prepared baking pan and bake for 23 minutes or until toothpick inserted comes out clean.

  7. Leave to cool. Once cooled, cut your sponge/ crust to have 2 equal layers.

  8. For cheesecake cream, combine gelatin and water in a glass and leave aside for 10 minutes.

  9. Meanwhile, whisk whipping cream in medium sized bowl, until stiff peaks form. Leave aside.

  10. Place large pot, filled with water for 1/3 of it’s volume on your stove top and cover with fitting heatproof bowl.

  11. Whisk eggs, sugar, and chocolate in it to get smooth cream. It should take 4-5 mins. from the moment water starts boiling.

  12. Take the bowl away from the heat and combine cooked cream with gelatin and Mascarpone.

  13. Place one sponge layer into the dish it was baked in and pour your cream into the dish.

  14. Cover with the second sponge layer.

  15. Leave in the fridge. Overnight is the best.

  16. Next day, make your ganache by combining heavy cream, chocolate,and water in one small pot on medium sized heat, until smooth. Pour ganache on the top.

  17. Carefully loosen the sides of a tin, using knife. Then remove the rounded part so you can cut and serve the slices.

  18. Before serving, garnish with chopped pistachios to taste.

 

For more beautiful pistachio recipes go here  and here  .

 

 

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