Pistachio cheesecake recipe
Recipe for pistachio cheesecake with pistachio cream
Today I invite you to try a delicious, creamy pistachio cheesecake prepared with pistachio cream and chopped pistachios. Such a green cheesecake looks beautiful and tastes excellent. Despite using pistachio paste, it’s not too sweet. Be sure to try my recipe for pistachio cheesecake on biscuits and bake it for your loved ones!
Table of content
Pistachio cheesecake recipe step by step
If you like cheesecakes and enjoy trying new flavors, then you must make this cheesecake with pistachio paste and pistachios.
Pistachio cheesecake recipe with video
Wyposażenie
- Round baking pan with a diameter of about 23 cm.
- Larger, leak-proof pan or high-sided baking sheet.
Składniki
ingredients for the cheesecake base
- 130 g biscuits
- 60 g butter (melted)
ingredients for pistachio cheesecake
- 1 kg cheesecake cheese (cream cheese) (full-fat and good quality (I used Piątnica in a tub))
- 250 g pistachio cream
- 120 g natural yogurt (I used Greek (half a glass))
- 100 g powdered sugar (2/3 cup – the cheesecake is not very sweet)
- 4 eggs (size L)
- 2 tablespoons potato starch
ingredients for the cheesecake topping
- approx 50 g pistachio cream
- approx 20 g pistachios (chopped)
Instrukcja
How to make pistachio cheesecake step by step
Step 1 – prepare the baking pan
- We bake the cheesecake in a water bath, so secure the baking pan from the outside with 3-4 sheets of aluminum foil – press it firmly against the pan – if you don’t know how to do this, watch my short video below the recipe.
- Line the inside of the pan with baking paper.
Step 2 – prepare the biscuit base
- Blend the biscuits into a powder, or crush them very thoroughly – e.g., with a rolling pin.130 g biscuits
- Add the melted butter and mix thoroughly.60 g butter
- Pour the biscuits into the prepared pan and press firmly over the entire bottom.
Step 3 – prepare the pistachio cheesecake
- Transfer the quark cheese to a large bowl, add the pistachio cream, yogurt, sugar, flour, and eggs.1 kg cheesecake cheese (cream cheese), 250 g pistachio cream, 120 g natural yogurt, 100 g powdered sugar, 4 eggs, 2 tablespoons potato starch
- Blend everything together on medium speed with a mixer – just until combined into a smooth mass.
- Transfer the cheesecake mixture to the pan and smooth the surface.
Step 4 – bake the cheesecake in a water bath
- Place the cheesecake pan into a larger pan or baking sheet (one that doesn’t leak) and pour hot water into it.
- Place both pans into an oven preheated to 160 degrees Celsius (top/bottom heat mode) and bake the cheesecake for 1.5 hours.
- After baking, remove the cheesecake from the oven, remove the springform ring, and let it cool.
Step 5 – decorate the pistachio cheesecake
- Briefly heat the pistachio cream in the microwave until it is slightly liquid.approx 50 g pistachio cream
- Pour it over the top of the cheesecake and spread it over the entire surface.
- Finally, sprinkle with chopped pistachios.approx 20 g pistachios
Film
Uwagi
Wartości Odżywcze
Pistachio cheesecake on biscuits – notes
How it happened that pistachio cheesecake didn’t appear on my blog earlier, I don’t know ;) But it’s here now, and I must say it’s delicious! Delicately sweet, velvety, and addictive. I added 250g of pistachio cream to the cream cheese mixture, which gave it a great flavor and a green color. I also added the same cream on top of the cheesecake at the end. I didn’t combine it with white chocolate or whipped cream, because it’s tasty and sweet on its own and doesn’t need such additions. If you like cheesecakes and pistachios, you must try this pistachio cheesecake recipe!
What ingredients are essential for baking pistachio cheesecake?
I prepared this cheesecake with a small number of ingredients, but the base is, of course, quark cheese and pistachio cream. Below I list the ingredients I used and possible substitutes.
- quark cheese for cheesecakes – use good quality, full-fat quark cheese here; mine is quark cheese from a bucket by Piątnica. It can also be full-fat block quark cheese; in that case, grind it (preferably twice) to make it smooth. Cream cheese will be good, too.
- pistachio cream – I bought this cream at Biedronka – two jars – each 200g. I added 250g of cream to the cheesecake itself and then used another 50g for the top of the cheesecake. You can, of course, use cream from another manufacturer, and you can also use a little more or a little less.
- natural yogurt – I used thick Greek yogurt, but it can be regular natural yogurt. If you are using low-fat and thinner quark cheese for cheesecakes, do not add yogurt to it.
- sugar – I added powdered sugar here, but you can use regular sugar. I only added 100g of sugar to the cheesecake, and despite a generous amount of sweet pistachio cream, the cheesecake was not too sweet (I prefer less sweet cakes). If you prefer sweeter cheesecakes, you can add more sugar.
- biscuits – for the cheesecake base, I added finely crushed biscuits; instead, you can also use finely crushed ladyfingers or other shortbread cookies.
Can you make pistachio cheesecake with mascarpone? Yes. Instead of full-fat quark cheese for cheesecakes, you can use mascarpone cheese. You can easily find it in larger stores, as well as in Biedronka and Lidl. Mascarpone will certainly be a better choice than lower-quality and runny quark cheese for cheesecakes from a bucket.
Can you make pistachio cheesecake without a crust? Yes. If you don’t have biscuits or other cookies, or you don’t like cheesecakes with a crust, or you want to slightly reduce the calorie count of the cheesecake, you can make it without a crust. In that case, pour the cheesecake mixture directly into the baking pan and bake it as described in the recipe.
How to bake cheesecake in a water bath?
To ensure the cheesecake is nicely flat and smooth and doesn’t crack after baking, it’s a good idea to bake it in a water bath. For this, you will need two pans – one for the cheesecake itself, and a second, larger one into which you will pour hot water. To prevent water from getting into the cheesecake, you must secure the pan with aluminum foil – I usually use 3-4 long sheets of foil, which I arrange in a star pattern and firmly crimp together, attaching them to the pan. I place the prepared pan into a larger oven-safe dish and pour boiling water inside. Below you can watch a video where I show how to prepare the pan.
How to decorate pistachio cheesecake?
How to decorate pistachio cheesecake? I opted for simplicity here. That’s why I only used two products – pistachio cream, which I added to the cheesecake mixture, and pistachios. To use less cream and not add extra calories to the cheesecake, I briefly heated the cream in the microwave. This made the cream slightly liquid and easier to spread on top of the cheesecake. I lightly chopped the pistachios and sprinkled them all around the edge of the cheesecake. If you have a lot of pistachios, you can sprinkle the entire top of the cheesecake, but I think with pistachios only along the edge, the cheesecake looked nicer, and the pistachio cream was also visible.
You can also make pistachio cheesecake with raspberries – pistachios and raspberries create a very good combination. So, in addition to chopped pistachios, you can arrange beautiful, fresh raspberries on top.
How many calories does pistachio cheesecake have?
In the table below the recipe, I provided the calorie count for 100g of cheesecake using the products I used. If you divide the cheesecake into 12 portions, a slice of pistachio cheesecake will have approximately 490 kcal (carbohydrates – 32, fats – 35, protein – 13).
How to store pistachio cheesecake?
Pistachio cheesecake is best stored in the refrigerator. You don’t necessarily have to chill it before serving – I already ate it after it cooled down. But chilled, it tastes even better :) The cheesecake can safely stay in the refrigerator for about a week.
You can also freeze the cheesecake – for about 3 months.
I hope you like this pistachio cheesecake and will gladly use my recipe :) I would be very happy if you share your impressions in the comments below the recipe.
P.S. By the way, I recommend following my Instagram profile, where you can easily save my recipes for later and come back to them whenever you need.
Recommended cheesecake recipes
Be sure to also try my other recipes for delicious homemade cheesecakes. On the blog, you will find recipes for no-bake cheesecakes as well as traditional baked ones, and even cooked cheesecakes. Here I recommend three such recipes, among others, and many more on the blog. You are cordially invited.
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Pistachio Cheesecake Recipe
Bake a delicious pistachio cheesecake with me today! This is a rich, creamy pistachio cheesecake topped with an indulgent pistachio cream. I baked mine on a classic biscuit crust, but if you prefer, you can easily make this recipe crustless. Follow my step-by-step instructions, or watch my short video where I demonstrate how I prepared this dessert. If you have any questions or doubts, be sure to read the extra tips and advice provided below the recipe. Learn exactly how long to bake a pistachio cheesecake and how to ensure it comes out perfectly smooth and crack-free!
