Pistachio Cheesecake
π° Pistachio Cheesecake β a creamy and indulgent dessert for pistachio lovers! Made with a buttery biscuit base, fluffy mascarpone cream, and rich pistachio paste, this no-bake treat is perfect for holidays, family gatherings, or simply satisfying your sweet tooth. π Nutritional Benefits:β¦
Ingredients
- 250 g biscuits
- 100 g butter β soft
- 500 g mascarpone
- 300 ml whipping cream β 30-40% fat
- 270 g pistachio cream β homemade or store-bought
- 60 g sugar
- 3 gelatin sheets
- 60 g unsalted pistachios β for decoration
Instructions
Place the biscuits in a sturdy plastic bag and crush them using a rolling pin until you achieve a fine, crumb-like texture. Melt the butter in a small pan over low heat or in the microwave. Pour the melted butter over the crushed biscuits in a large bowl and mix well with a spoon or spatula until the mixture is evenly combined and easy to press. Transfer the biscuit mixture into a 24 cm round tin (or use a cake ring placed directly on a serving platter). Press the mixture firmly and evenly across the base using the bottom of a glass or the back of a spoon. Place the tin or cake ring in the refrigerator for about 30 minutes to allow the base to set before adding the cream.
In a large bowl, whip the cream with 60 g of sugar until it holds its shape and remains firm when you lift the whisk or mixer beaters.
Gradually add the mascarpone, mixing until it is fully incorporated.
In a bowl, soak the gelatin sheets in cold water. After they have softened (about 5-7 minutes), squeeze them well to remove excess water. Place the squeezed gelatin sheets in a small saucepan and heat on very low heat, stirring continuously, until completely dissolved. Be careful not to let it boil. Once the gelatin is fully dissolved, add it to the Thermomix bowl over the mascarpone cream, and set for 30 seconds at speed 3 to evenly incorporate the gelatin into the cream.
Add 200 g of pistachio cream to the mascarpone and mix for 20 seconds at speed 3. If necessary, check the texture and mix for a few more seconds at the same speed until you achieve a smooth and fully incorporated cream.
Remove the biscuit base from the refrigerator and spread the mascarpone and pistachio cream evenly over it. Level the cream across the surface, then place the cheesecake back in the refrigerator for approximately 40 minutes.
After the cream has set slightly, add a thin layer of approximately 70 g of pistachio cream on top, spreading it evenly across the surface of the cheesecake. Decorate with chopped or whole pistachios, according to your preference. Let the cheesecake chill for 8 hours or overnight to allow the flavors to meld and the texture to stabilize before serving.