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Pistachio Cheesecake consists of cheesecake and pistachios. It is topped with a velvety pistachio cream and garnished with pistachios. This dessert is very yummy and flavorful. The combination of crunchy sweet pistachio and velvety creamy cheese make it irresistible for any one.
CONTENT OF RECIPE
| Ingredients / ingredienti | Pistachio Cream: 1 1/2 Cups Unsalted Pistachios Half a Cup of Granulated Sugar Half a Cup of Whole Milk Four Tablespoons of Butter One Teaspoon of Vanilla Extract A pinch of Salt For Crust: 1 1/3 Cups Graham Cracker Crumbs 7 Tablespoons of Melted Butter For Filling: 16 oz of Cream Cheese One Cup of Ricotta Cheese ¾ Cup of Granulated Sugar 3 Large Eggs ¾ Cup of Heavy Cream One cup of Finely Ground Pistachios One Teaspoon of Vanilla Extract For Topping: ¾ Cup of Pistachio Cream ½ Cup of Chopped Pistachios |
| Cooking Time / Tempo di Cottura | 60 -70 Minutes |
| Cooking Temperature / Temperatura di Cottura | 325o F~163o C |
| Utensils / Utensili | Baking Paper Large Bowl Food Processor Saucepan Cloth Sterilized Glass Jar Parchment Paper Pan Serving Plate |
| Cooking Method / Metodo di Cottura | Oven |
METHOD OF HOMEMADE PISTACHIO CREAM
Step 1: To peel the skin of pistachios, boil them in water. Step 2: Rub with cloth to clean pistachios. Step 3: Let them dry at room temperature. Step 4: When the pistachios are thoroughly dried, grind them in a food processor and make a fine powder. Step 5: Continue grinding until a paste forms.. Step 6: Melt the butter in a pot. Step 7: Add in the milk, sugar, and a pinch of salt, stirring until the sugar fully dissolves. Finish by stirring in the vanilla extract. Step 8: Then add sugar milk and salt to it, dissolve the sugar well and stir after adding vanilla extract. Step 9: You can use more milk to get the consistency you like. Step 10: Place it in a sterilized glass jar. Step 11: Cool it well before storing and sealing,METHOD OF PISTACHIO CHEESECAKE
Step 1: Grind the graham crackers in a food processor Step 2: Just mix the melted butter well with graham crackers. Step 3: Line a frying pan with parchment paper. Step 4: Press the mixture in the frying pan. Step 5: Place it in the fridge to set for 30 minutes Step 6: Mix the ricotta cheese with the cream cheese and powdered sugar in a bowl. Step 7: Now add eggs to it and mix. Step 8: Now mix the ground pistachios, cream and vanilla extract. Step 9: Spread it over the crust. Step 10: Bake in a preheated oven at 35 degrees Fahrenheit Step 11: Bake for 70 minutes until the edges are firm and the center is soft. Step 12: Leave it in the oven for an hour and close the oven and open the door slightly. Step 13: Leave it to cool at room temperature. Step 14: Then keep it in the fridge for four hours Step 15: After that, apply a coating of Pistachio Cream. Step 16: Then sprinkle chopped pistachios over it. Step 17: Now after it completes, place on a serving plate and enjoy.FREQUENTLY ASKED QUESTIONS
What is the secret of the best cheesecake?
- Ingredients should not be too cold.
- Don’t use too many eggs.
- While baking keep the ovens close.
- Carefully release your crust from the pan.
- Before refrigerating, allow it to cool at room temperature.
What makes cheesecake taste so good?
The main ingredient that gives this dessert its delicious taste is the cream cheese. After that, add sugar and either full cream or sour cream.
What are the best flavors for cheesecake?
The top best-flavored cheesecakes are:
- Chocolate cheesecake
- Chocolate Peanut Butter Cheesecake
- Strawberry Cheesecake
- New York-Style Cheesecake
- Key Lime Cheesecake
- No-Bake Cheesecake
Which is better: cheesecake sour cream or yogurt?
Sour cream is commonly used in cheesecakes to create a smooth and fluffy texture. It helps to lighten the thick cream cheese. Alternatively, yogurt is a healthier option.
What not to do when making cheesecake?
Don’t use cold ingredients in your cheesecake. Mixing them longer introduces too much air into the batter, causing the cake to rise too high in the oven and then sink in the middle as it cools. Keep your cheesecake smooth and even.
