Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wordpress-seo domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/vaustore/public_html/wp-includes/functions.php on line 6114

Deprecated: Using ${var} in strings is deprecated, use {$var} instead in /home/vaustore/public_html/wp-content/themes/voice/core/menus.php on line 189

Deprecated: Optional parameter $output declared before required parameter $attr is implicitly treated as a required parameter in /home/vaustore/public_html/wp-content/themes/voice/core/extensions.php on line 164

Deprecated: The called constructor method for WP_Widget class in EV_Widget_Entry_Views is deprecated since version 4.3.0! Use __construct() instead. in /home/vaustore/public_html/wp-includes/functions.php on line 6114
Pistachio Cheesecake - Cute And Fluffy
post

Pistachio Cheesecake

Written by admin

Get ready to go nuts over this Pistachio Cheesecake – it’s a nutty delight that’ll have you coming back for seconds! ๐Ÿฅœ๐Ÿฐ

Base:
200g digestives
100g salted butter, melted

Pistachio Cream Layer:
1/2 cup pistachios, shelled and unsalted
1/4 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
1 teaspoon gelatin powder

Cheesecake:
340g good quality white chocolate, melted
300ml double cream
120g icing sugar
400g cream cheese
250g mascarpone
1 tbsp vanilla paste
5 tbsp lemon juice
150g salted pistachios, crushed

Instructions:

For the Base:

Crush the digestives into fine crumbs and mix with the melted butter. Press the mixture into the base of a 9-inch springform tin to form the crust.
For the Pistachio Cream Layer:

In a blender or food processor, blend the shelled pistachios until finely ground.
In a saucepan, combine the ground pistachios, granulated sugar, water, and lemon juice. Cook over medium heat until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
Remove from heat and sprinkle gelatin powder over the mixture. Stir until the gelatin is fully dissolved.
Allow the pistachio mixture to cool slightly, then pour it over the prepared biscuit base in the tin. Spread it into an even layer and let it set in the fridge for about 30 minutes.

For the Cheesecake:

Melt the white chocolate. You can do this in the microwave on the defrost setting to avoid burning.

In a food processor or mixer, whip the cream cheese and mascarpone together for about 30 seconds. Then, sift in the icing sugar and blitz for another 30 seconds until smooth.

Add the double cream and mix until it thickens.

Mix in the vanilla paste and lemon juice until well combined.

On a low setting, drizzle in the melted white chocolate and mix until fully incorporated.

Spread the cheesecake mixture evenly over the set pistachio cream layer in the tin.

Sprinkle the crushed pistachios over the top of the cheesecake.

Chill the cheesecake in the fridge overnight to set.

Serve and enjoy this delicious Pistachio Cheesecake with friends and family!

About the author

admin

Leave a Comment


Notice: ob_end_flush(): Failed to send buffer of zlib output compression (0) in /home/vaustore/public_html/wp-includes/functions.php on line 5464