{Pistachio Cheesecake} – Cheesecake cu fistic

It’s cheesecake week here at Pastry Workshop’s headquarters! Following the delicious ginger pear cheesecake, here comes this intense, bright, earthy pistachio cheesecake. If there’s one ingredient that sweeps me off my feet every single time, that would be pistachio. Its taste and aroma are truly unique and they somehow cheer me up no matter what my life goes through!

pistachio cheesecake

pistachio cheesecake

The secret for this cheesecake is a good quality pistachio paste, one that concentrates the deep aroma of pistachio. Sure, you can make it at home, but the homemade one always seems to be a little bit less flavored and the color is not as deep. If you do have the chance to get your hands on 100% pure pistachio paste, don’t think twice!

cheesecake cu fistic

{Pistachio Cheesecake}
Reconstructed base:
  • 85g butter, softened
  • 30g powdered sugar
  • 1 egg
  • 30g almond flour
  • 170g all-purpose flour
  • 1 pinch salt
  • ------------------
  • 45g butter, melted
Pistachio filling:
  • 600g cream cheese
  • 60g pure pistachio paste
  • 150g powdered sugar
  • 1 teaspoon lemon zest
  • 2 egg yolks
  • 2 whole eggs
  • 1 teaspoon vanilla extract
Reconstructed base:
  1. Combine the butter and powdered sugar in a bowl and mix for 5 minutes until pale.
  2. Add the egg and almond flour and mix well. Stir in the flour and salt.
  3. Transfer the dough between two sheets of baking paper.
  4. Roll our the dough into a thin sheet then freeze for 10 minute.
  5. Bake in the preheated oven at 350F for 15-20 minutes or until slightly golden brown.
  6. Allow to cool down in the pan then place in a food processor.
  7. Pulse until well mixed then add the melted butter and mix well.
  8. Transfer the mixture into a 20cm diameter cake ring or pan and press it well on the bottom of the pan to even it out. Place aside.
Pistachio filling:
  1. Combine all the ingredients and give it a good mix.
  2. Pour the mixture over the crust.
  3. Bake the cheesecake in the preheated oven at 265F for 1¼ hours.
  4. Allow to cool down in the pan/ring before serving.
  5. Decorate as you wish.

pistachio cheesecakeROMANIAN

E saptamana cheesecake-urilor aici, in bucataria Pastry Workshop. Dupa reteta de cheesecake cu pere si ghimbir de zilele trecute, cred ca era cazul sa trecem la un alt nivel. Ori fisticul esteĀ acel nivel daca ma intrebati pe mine! Secretul?! Pasta de fistic, fie realizata de voi acasa dupa reteta de aici, fie cumparata gata facuta de aici.

Cheesecake cu fistic
Crusta reconstruita:
  • 85g unt, temperatura camerei
  • 30g zahar pudra
  • 1 ou
  • 30g faina de migdale
  • 170g faina alba, cernuta
  • 1 praf de sare
  • -------------------------
  • 45g unt, topit
Umplutura cu fistic:
  • 600g crema de branza
  • 60g pasta de fistic
  • 150g zahar pudra
  • 1 tlingurita coaja de lamaie
  • 2 galbenusuri
  • 2 oua intregi
  • 1 lingurita extract de vanilie
Crusta reconstruita:
  1. Mixati untul cu zaharul cateva minute.
  2. Adaugati oul, apoi faina de migdale, urmata de faina alba si sarea.
  3. Combinati bine apoi intindeti aluatul obtinut intre doua foi de hartie de copt.
  4. Congelati pentru 10 minute, apoi inlaturati foaia de deasupra si coaceti la 180C pana devine usor aurie.
  5. Cand e gata, lasati sa se raceasca apoi transferati in robotul de bucatarie. Pulsati pentru a faramita.
  6. Adaugati untul topit si pulsati bine.
  7. Transferati compozitia intr-un inel de tort de 20cm diametru sau tava rotunda.
  8. Presati bine pentru a uniformiza crusta.
Umplutura cu fistic:
  1. Mixati toate ingredientele intr-un bol pana la omogenizare.
  2. Turnati peste crusta apoi coaceti in cuptorul preincalzit la 140C pentru 1¼ ore.
  3. Lasati sa se raceasca in tava apoi transferati pe un platou si dati la rece.
  4. Decorati dupa dorinta.

pistachio cheesecake

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