Cheesecake al pistachio 😋❤️
Pistachio cheesecake is a cake without baking pistachio cream and whipped cream. A fresh and colorful spoon dessert! Let's see together the recipe to make pistachio cheesecake, a delicious cake without cooking with pistachio cream and whipped cream. A creamy, fresh and colorful dessert to be served at the end of a meal in summer. But it is also perfect as an original birthday cake!
As with all cheesecakes, we will prepare a base of chopped dry biscuits and melted butter, and compact it on the bottom a hinged cake tin 22-24 cm in diameter. And while the base solidifies in the fridge, we will prepare the pistachio cream by whipping the cream and adding the mascarpone, the spreadable cheese and the pistachio spread.
In no time our pistachio cheesecake will be ready, and we will only have to let it rest in the fridge for about four hours. My advice, therefore, is to prepare it in advance. How about preparing it together? Let's start right away and then write me if you liked it!
The final decoration may change depending on your taste, but it was really delicious 💚😋
Ingredients
180 g dry biscuits100 g butter250 ml fresh cream250 g mascarpone200 g spreadable cheese300 g pistachio cream10 g gelatin sheetspistachio flour to decoratewhipped cream to decorate
Preparation
First we prepare the base by crumbling the cookies. To facilitate the work we can insert them into the food processor until they are reduced to powder. Melt the butter and mix it with the biscuits to obtain a homogeneous mixture. We take an openable cake tin of 22 or 24 cm in diameter and coat the bottom with parchment paper. Pour the biscuit mixture and compact well to form the base. We put in the fridge for 10 minutes. Meanwhile we prepare the cream. Let's start by soaking the gelatin sheets in cold water. In a bowl we whip the cream. Continuing to blend, we incorporate the mascarpone, then the spreadable cheese and finally the pistachio cream. Squeeze the gelatin and melt it on the fire with 3-4 teaspoons of water, add it to the cream and mix well. We take the base out of the fridge and pour the cream on the basis of biscuits leveling the surface well. We put in the fridge for at least 4 hours, or 2 hours in the freezer. After the time we open the cake pan and place the pistachio cheesecake on a serving plate. To decorate it cut 3 strips of parchment paper 4 cm wide and place them on the cake. We sprinkle with pistachio flour and, gently, remove the strips. With a little whipped cream we make the tufts and complete the decoration. Try the pistachio cheesecake recipe and share it with all your friends!
Pistachio cheesecake is a cake without baking pistachio cream and whipped cream. A fresh and colorful spoon dessert! Let's see together the recipe to make pistachio cheesecake, a delicious cake without cooking with pistachio cream and whipped cream. A creamy, fresh and colorful dessert to be served at the end of a meal in summer. But it is also perfect as an original birthday cake!
As with all cheesecakes, we will prepare a base of chopped dry biscuits and melted butter, and compact it on the bottom a hinged cake tin 22-24 cm in diameter. And while the base solidifies in the fridge, we will prepare the pistachio cream by whipping the cream and adding the mascarpone, the spreadable cheese and the pistachio spread.
In no time our pistachio cheesecake will be ready, and we will only have to let it rest in the fridge for about four hours. My advice, therefore, is to prepare it in advance. How about preparing it together? Let's start right away and then write me if you liked it!
The final decoration may change depending on your taste, but it was really delicious 💚😋
Ingredients
180 g dry biscuits
100 g butter
250 ml fresh cream
250 g mascarpone
200 g spreadable cheese
300 g pistachio cream
10 g gelatin sheets
pistachio flour to decorate
whipped cream to decorate
Preparation
First we prepare the base by crumbling the cookies. To facilitate the work we can insert them into the food processor until they are reduced to powder. Melt the butter and mix it with the biscuits to obtain a homogeneous mixture. We take an openable cake tin of 22 or 24 cm in diameter and coat the bottom with parchment paper. Pour the biscuit mixture and compact well to form the base. We put in the fridge for 10 minutes. Meanwhile we prepare the cream. Let's start by soaking the gelatin sheets in cold water. In a bowl we whip the cream. Continuing to blend, we incorporate the mascarpone, then the spreadable cheese and finally the pistachio cream. Squeeze the gelatin and melt it on the fire with 3-4 teaspoons of water, add it to the cream and mix well. We take the base out of the fridge and pour the cream on the basis of biscuits leveling the surface well. We put in the fridge for at least 4 hours, or 2 hours in the freezer. After the time we open the cake pan and place the pistachio cheesecake on a serving plate. To decorate it cut 3 strips of parchment paper 4 cm wide and place them on the cake. We sprinkle with pistachio flour and, gently, remove the strips. With a little whipped cream we make the tufts and complete the decoration. Try the pistachio cheesecake recipe and share it with all your friends!
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