{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.
Recipe by Pastry Workshop at https://pastry-workshop.com/pistachio-cheesecake-cheesecake-cu-fistic/