Cheesecake cu fistic

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 este acel nivel daca ma intrebi pe mine! Secretul?! Pasta de fistic, fie realizata de tine acasa dupa reteta de aici, fie cumparata gata preparata, caz in care asigura-te ca este pasta de fistic 100%, fara adaosuri de arome artificiale.

Prefer pasta de fistic 100% pentru gustul ei mai intens. Aceasta pasta poate fi facuta si acasa prin procesarea la robot a fisticului crud sau copt pana devine pudra si apoi pasta fina. Insa daca nu ai un robot puternic, cel mai probabil pasta nu va fi prea fina. Asa ca prefer sa o cumpar – calitatea e mai buna, textura perfecta! Poti inlocui pasta de fistic cu pasta de arahide, alune de padure, pecan etc, modificand astfel si gustul final al cheesecake-ului.

Cheesecake cu fistic

Olguta – Pastry Workshop

Un delicios si aromat cheesecake copt cu fistic.

Cook modeOpreste ecranul sa se inchida

Print Recipe Pin Recipe

Rezultat –1 20cm diametru

Ingrediente

 

1x2x3x

Crusta reconstruita:

• 85 g unt (temperatura camerei)
• 30 g zahar pudra
• 1 ou
• 30 g faina de migdale
• 170 g faina alba (cernuta)
• 1 praf de sare
• ––––––––-
• 45 g unt (topit)

Umplutura cu fistic:

• 600 g crema de branza
• 60 g pasta de fistic
• 150 g zahar pudra
• 1 tlingurita coaja de lamaie
• 2 galbenusuri
• 2 oua intregi
• 1 lingurita extract de vanilie

Instructiuni

Crusta reconstruita:

• Mixati untul cu zaharul cateva minute.
• Adaugati oul, apoi faina de migdale, urmata de faina alba si sarea.
• Combinati bine apoi intindeti aluatul obtinut intre doua foi de hartie de copt.
• Congelati pentru 10 minute, apoi inlaturati foaia de deasupra si coaceti la 180C pana devine usor aurie.
• Cand e gata, lasati sa se raceasca apoi transferati in robotul de bucatarie. Pulsati pentru a faramita.
• Adaugati untul topit si pulsati bine.
• Transferati compozitia intr-un inel de tort de 20cm diametru sau tava rotunda.
• Presati bine pentru a uniformiza crusta.

Umplutura cu fistic:

• Mixati toate ingredientele intr-un bol pana la omogenizare.
• Turnati peste crusta apoi coaceti in cuptorul preincalzit la 140C pentru 1 1/4 ore.
• Lasati sa se raceasca in tava apoi transferati pe un platou si dati la rece.
• Decorati dupa dorinta.

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

ENGLISH

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

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!

Pistachio Cheesecake

Olguta – Pastry Workshop

Cook modeOpreste ecranul sa se inchida

Print Recipe Pin Recipe

Rezultat –1 20cm diametru

Ingrediente

 

1x2x3x

Reconstructed base:

• 85 g butter (softened)
• 30 g powdered sugar
• 1 egg
• 30 g almond flour
• 170 g all-purpose flour
• 1 pinch salt
• ––––––
• 45 g butter (melted)

Pistachio filling:

• 600 g cream cheese
• 60 g pure pistachio paste
• 150 g powdered sugar
• 1 teaspoon lemon zest
• 2 egg yolks
• 2 whole eggs
• 1 teaspoon vanilla extract

Instructiuni

Reconstructed base:

• Combine the butter and powdered sugar in a bowl and mix for 5 minutes until pale.
• Add the egg and almond flour and mix well. Stir in the flour and salt.
• Transfer the dough between two sheets of baking paper.
• Roll our the dough into a thin sheet then freeze for 10 minute.
• Bake in the preheated oven at 350F for 15-20 minutes or until slightly golden brown.
• Allow to cool down in the pan then place in a food processor.
• Pulse until well mixed then add the melted butter and mix well.
• 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:

• Combine all the ingredients and give it a good mix.
• Pour the mixture over the crust.
• Bake the cheesecake in the preheated oven at 265F for 1 1/4 hours.
• Allow to cool down in the pan/ring before serving.
• Decorate as you wish.

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!