Whether you are a fan of pistachios or simply want to surprise with a unique twist to the classic cheesecake, this recipe is sure to delight.
With a soft and velvety filling, a buttery graham cracker crust and a generous topping of pistachio cream and crunchy pistachios, this cheesecake is a spectacular dessert, perfect for any special occasion or just because!
Serve it chilled for a refreshing and luxurious treat that will leave everyone speechless.
SERVINGS:6-8
INGREDIENTS:
Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
Filling:
16 oz cream cheese (like Philadelphia)
1 cup ricotta cheese
¾ cup sugar
¾ cup pistachio cream
½ cup heavy cream
3 large eggs
1 tablespoon all-purpose flour (or cornstarch)
1 teaspoon vanilla extract
Topping:
⅓ cup pistachio cream
Chopped pistachios for garnish
METHOD:
Prepare the crust:
Finely chop graham crackers in a food processor. Mix the chopped graham crackers with the melted butter until well combined. Press the mixture into the bottom of a springform pan (9 inches) lined with baking paper. Press firmly to create a firm crust. Refrigerate for at least 30 minutes.
Prepare the filling:
In a large bowl, beat cream cheese, cottage cheese and sugar until smooth and creamy. Add the pistachio cream and mix until fully incorporated. Add the eggs one at a time, mixing well after each addition. Add the cream, flour (or cornstarch) and vanilla extract and mix until smooth.
Baking:
Preheat oven to 325°F. Pour the filling over the prepared crust. Bake the cheesecake for about 50 to 60 minutes, or until the center is slightly puffed but not runny. Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Decorating:
Before serving, spread a layer of pistachio cream on top of the cheesecake. Garnish with chopped pistachios.
Serve Serve the pistachio cheesecake cold. If desired, you can add some whipped cream or fresh fruit.
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