Wednesday, July 24 2024

This delicious dessert offers a harmonious blend of textures and flavors, with a buttery crust forming the perfect base for a velvety filling enriched with cream cheese, mascarpone and the nutty essence of pistachios.

Topped with a generous layer of pistachio cream, this cheesecake promises a symphony of flavors that will captivate your taste buds.




For the crust:

  • 2 cups of crushed graham crackers or digestive biscuits
  • 1/2 cup (1 stick) unsalted butter, melted

For the filling:

  • 2 cups cream cheese (softened)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pistachio cream**
  • 1 cup mascarpone cheese

For the topping:

  • 1/2 cup pistachio cream**
  • Chopped pistachios for decoration (optional)


1. Prepare the crust:

  • Crush the graham crackers or digestive biscuits finely, and mix them with melted butter until the texture resembles wet sand.
  • Press the mixture onto the bottom of a 9-inch springform pan lined with parchment paper.
  • Chill in the refrigerator while preparing the filling.

2. Prepare the filling:

  • In a bowl, mix the softened cream cheese with sugar until smooth.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract, pistachio cream, and mascarpone until the mixture is homogeneous.

3. Assemble:

  • Pour the filling over the prepared crust in the springform pan.
  • Smooth the surface with a spatula.
  • Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes or until the center is just set.
  • Let it cool at room temperature, then refrigerate for at least 4 hours or preferably overnight.

4. Topping:

  • Before serving, spread the pistachio cream evenly over the surface of the cheesecake.
  • Decorate with chopped pistachios if desired.

5. Serve:

  • Gently remove the cheesecake from the springform pan and transfer it to a serving plate.

  • Slice and enjoy this delicious pistachio and mascarpone cheesecake!



  • 1 cup shelled unsalted pistachios (about 200g)
  • 1 cup powdered sugar
  • 1/4 cup neutral oil (such as sunflower oil)
  • 1 pinch of salt
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk (adjust to achieve desired consistency)



  1. Toast the Pistachios: Preheat the oven to 350°F (180°C). Spread the pistachios on a baking sheet and toast them in the oven for about 8-10 minutes, being careful not to let them burn. This will intensify the flavor of the pistachios.
  2. Grind the Pistachios: After toasting, let the pistachios cool slightly. Then, finely grind them in a food processor or a high-powered blender until you get a powder-like consistency.
  3. Prepare the Cream: In a bowl, combine the pistachio powder, powdered sugar, neutral oil, salt, and vanilla extract. Mix the ingredients well until you achieve a smooth mixture.
  4. Add Milk: Gradually add the milk to the mixture until you reach the desired consistency. Continue stirring until you achieve a velvety and silky cream.
  5. Taste the Pistachio Cream: Taste the cream and adjust the sweetness or consistency by adding more powdered sugar or milk according to your preference.
  6. Store: Transfer the pistachio cream to an airtight jar and store it in the refrigerator. It will stay fresh for several days.

This pistachio cream can be used to fill pastries, top cakes, or simply spread on toast or cookies.

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