Baking · Finnish

Pistachio Cheesecake

Name: Pistachio Cheesecake
Cook time: 75 min
Total time: 75 min
Yield: 10 servings
Cuisine: Finnish
Ingredients: 200 g digestive biscuits; 50 g pistachios; 80 g butter; 6 gelatine sheets; 2 cartons whipping cream 2 dl each; 1 carton mascarpone 250 g; 200 g pistachio spread; 2 tbsp sugar; 2 tbsp water; 1 tbsp lemon juice; 100 g pistachio spread; 20 g pistachios

Cheesecake fans, try this rich and beautifully green pistachio cheesecake! Simple decorations of pistachio spread and chopped pistachios complete this biscuit-base cake.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Line the bottom of a springform pan (ø 20 cm) with baking paper, clamping it between the base and the rim.
2
Finely crush the biscuits and pistachios in a food processor. Alternatively, you can crush the biscuits in a durable freezer bag using a rolling pin and chop the pistachios with a knife. Mix the melted butter into the biscuit crumbs.
3
Press the biscuit mixture onto the bottom of the pan. Place in the refrigerator to firm up while you prepare the mousse.
4
Soak the gelatine sheets in a generous amount of cold water for about 5 minutes to soften.
5
Whip the cream into soft peaks. Add the cream cheese, 200 g of pistachio spread, and sugar, and whip quickly until smooth.
6
Mix the water and lemon juice together. Heat the liquid until almost boiling. Squeeze the excess water from the gelatine sheets and dissolve them into the hot lemon water. Pour the gelatine mixture into the mousse batter while stirring vigorously.
7
Pour the filling into the pan over the base. Smooth the surface. Transfer to the refrigerator to set for at least four hours or overnight.
8
Transfer the cake from the pan onto a serving plate. Decorate by spreading the remaining pistachio spread on top of the cake. Sprinkle with chopped pistachios.