Cheesecake cu fistic si cirese

Mergi direct la reteta Cheesecake cu fistic si cirese

Sunt tare in urma cu postatul retetelor, incerc sa recuperez, dar timpul e asa de scurt. Ce bine ar fi daca ziua ar avea macar 30 de ore! Poate asa as putea sa fac si eu tot ce imi propun! In pofida postarilor mai rare din ultimul timp insa, sunt aici, va citesc comentariile si tin blogul live. Munca mea se vede mai degraba in offline – am avut in ultimul timp 3 workshopuri pe care le declar un mare succes si sper eu ca voi reveni curand cu o noua tema pentru un nou workshop. Incerc pe cat posibil sa fac un calendar pentru urmatoarele luni astfel incat sa stiti si voi cand si cum vor avea loc si sa va puteti inscrie daca va fac cu ochiul. Bilantul cursurilor de pana acum e cat se poate de interesant: mai bine de 20 de torturi realizate, o multime de retete incercate, kilograme intregi de unt, zahar, faina si ciocolata, o multitudine de culori si texturi, ore intregi de munca si explicatii, ingrediente de buna calitate de Desert Online si o multime de oameni care au venit sa ma vada din toate colturile tarii. Ma  bucur ca v-am cunoscut si va multumesc din suflet ca ma cititi, ca imi incercati retetele si ca ma sustineti!

pistachio cherry cheesecake tart

Reteta de azi e simpla in esenta, insa se concentreaza pe un ingredient de care eu una m-am indragostit – fisticul. Nu e cel mai ieftin ingredient, asta-i clar, dar gustul lui delicat si verdele intens merita din plin! Ideea acestei tarte cheesecake vine de la Pierre Herme si faimosul lui cheesecake mozaic. Pornisem la drum cu gandul sa fac reteta lui pas cu pas, dar adunandu-mi ingredientele pe masa, mi-am dat seama ca nu aveam tot ce-mi trebuie in casa asa ca am pastrat doar combinatia de arome si am modificat restul componentelor. A iesit unul dintre cele mai bune tarte cu branza pe care le-am facut vreodata!

Cheesecake cu fistic si cirese

Olguta – Pastry Workshop
Iata un cheesecake rapid, inspirat de faimosul Pierre Herme si prin urmare si mega-delicios!
Prep Time 35 minutes
Cook Time 1 hour
Chilling time 4 hours
Rezultat –1 cheesecake
Size: 22cm round

Ingrediente
 

Crusta:

  • 200 g biscuiti integrali
  • 20 g zahar pudra
  • 100 g unt (topit)

Pasta de fistic:

  • 100 g fistic (curatat)
  • 65 g zahar
  • 30 ml apa
  • 20 g migdale macinate
  • 1 praf de sare
  • 4 linguri ulei de cocos

Umplutura:

  • 600 g crema de branza
  • 200 g lapte condensat (indulcit)
  • 3 oua
  • 1 lingurita extract de vanilie
  • 1/4 lingurita sare
  • Pasta de fistic de mai sus
  • 150 g cirese/visine
  • 40 g zahar
  • 100 ml apa
  • 3 g gelatina + 15ml apa rece
  • Frisca batuta pentru decor
Makes: 22cm round

Instructiuni

Crusta:

  • Puneti biscutii in vasul robotului de bucatarie si pulsati pana obtineti o pudra.
  • Adaugati zaharul si untul si amestecati bine.
  • Transferati amestecul intr-o tava de tarta si presati-l bine pe fundul tavii si pe margini. Dati deoparte.

Pasta de fistic:

  • Combinati zaharul si apa intr-un vas si puneti pe foc mic spre mediu. Gatiti pana obtineti un sirop gros care atinge 114-116C.
  • Luati de pe foc si adaugati fisticul. Amestecati bine pana zaharul incepe sa se recristalizeze in jurul fisticului.
  • Transferati fisticul in vasul robotului de bucatarie si adaugati uleiul de cocos si migdalele macinate, precum si un praf de sare. Pulsati cateva minute pana obtineti pasta fina.

Umplutura:

  • Incepeti prin a combina ciresele cu zahar si apa intr-un vas. Gatiti 5 minute apoi scurgeti ciresele si aranjati-le in crusta de biscuiti. Continuati sa fierbeti siropul de cirese pana se reduce aproximativ la jumatate apoi dati-l deoparte.
  • Combinati crema de branza, laptele condensat, pasta de fistic, sarea, vanilia si ouale intr-un bol si amestecati bine.
  • Turnati umplutura in crusta peste cirese si coaceti cheesecake-ul 35-40 minute in cuptorul preincalzit la 170C.
  • Lasati-l sa se raceasca in tava apoi transferati pe un platou.
  • Pentru jeleul de deasupra, hidratati gelatina in apa rece pentru 10 minute apoi topiti-o pe baie de aburi sau in microunde cateva secunde.
  • Amestecati gelatina cu siropul de cirese apoi turnati-l peste cheesecake. Dati la rece sa se inchege.
  • Decorati cu frisca batuta si fistic tocat.
  • Sa aveti pofta!

Ustensile si echipamente

Mixer
Boluri
Cantar bucatarie
Tava tarta
Spatule
Tel
Robot bucatarie
Cuptor
Frigider
Keyword Cheesecake, Cirese, Crema de branza
Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

ENGLISH

I’m well behind with recipe posts – I must be having about 3 more recipes queued to be published. I just lack the time to finish editing them just yet, being involved in so many offline projects that I hardly have time for anything else. But I’m here and not going anywhere, always here to post recipes, answer to comments, help and offer my support when you need it. I wouldn’t miss the fun on the blog for anything in this world!

pistachio cherry cheesecake tart

This pistachio cherry cheesecake tart is something I quickly made a few days ago out of a pistachio paste leftover! I seem to have fallen in love with pistachio lately – the color and delicate taste is something I just can’t get off my mind. It’s truly inspiring and it offers so many flavor combo options! This right here is adapted after a recipe by the one and only Pierre Herme. His mosaic cheesecake is something out of this world – beautiful and packed with flavor! But I only had a bit of pistachio paste leftover and no shelled pistachio at all, so I had to adapt. I decided I wanted to keep the flavor mix as it is and only work on the layers themselves, adjusting quantities and proportions.

What I ended up with is a delicious, creamy and rich dessert that looks like a tart, has the texture of a cheesecake and the taste of a cake. Wholewheat biscuits for the crust, pistachio paste for the filling, cherry jelly for the topping – now that’s one delicious combination!

 

Pistachio Cherry Cheesecake Tart

Olguta – Pastry Workshop
Rezultat –1 piece
Size: 22cm round

Ingrediente
 

  • Crust:
  • 200 g graham crackers
  • 20 g powdered sugar
  • 100 g butter (melted)
  • Pistachio paste:
  • 100 g pistachio (peeled)
  • 65 g sugar
  • 35 ml water
  • 4 tablespoons coconut oil
  • Filling:
  • 600 g cream cheese
  • 200 g sweetened condensed milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • The pistachio paste from above
  • 150 g sour cherries
  • 40 g sugar
  • 100 ml water
  • 3 g gelatin + 15ml cold water
  • Whipped cream for serving
Makes: 22cm round

Instructiuni

  • Crust:
  • Place the crackers in a food processor and pulse until ground into a fine powder.
  • Add the sugar and butter and mix well.
  • Transfer the mixture into a tart pan and press it well on the bottom and sides of the pan.
  • Place aside.
  • Pistachio paste:
  • Combine the water and sugar in a saucepan and cook to 114-116C.
  • Remove from heat and stir in the pistachio, mixing well until the sugar recrystalizes and the pistachio is coated in a white layer of sugar.
  • Transfer the pistachio in a food processor and add the oil. Pulse until the paste is smooth and creamy. It may take a few minutes.
  • Filling:
  • Combine the cherries with sugar and water in a saucepan. Cook for 5 minutes then carefully drain the cherries.
  • Arrange the cherries on the bottom of the tart crust. Continue to cook the cherry juice until reduced by half.
  • Combine the cream cheese, sweetened condensed milk, eggs, vanilla, salt and pistachio paste in a bowl. Mix well.
  • Pour the filling into the crust and bake in the preheated oven at 170C for 35 minutes or until the center looks set.
  • Allow to cool down in the pan then transfer on a serving plate.
  • Bloom the gelatin in cold water for 10 minutes then melt it and mix it with the cherry juice you made earlier. Pour the juice over the cheesecake then allow it to set in the fridge.
  • Decorate the cheesecake with whipped cream and chopped pistachio.
Keyword Cherry, Graham crust
Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!
pistachio cherry cheesecake tart
pistachio cherry cheesecake tart

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12 Comments

    1. Thank you, Louise! The color is what attracts me to pistachio in the very first place as well. I love green, but the shade f green pistachio has is mind blowing.

  1. Hi Olga, Do the sour cherries have to be fresh? I can mostly find only sweet cherries in the market.

    Thanks.

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