Treat your taste buds with this incredibly delicious Pistachio Cream Cheesecake! This recipe is perfect for impressing friends and family with a delightful, rich dessert. Each layer is thoughtfully crafted to deliver a perfect balance of flavors and textures, making it a showstopper at any gathering. Let’s dive into making this delectable cheesecake and share your thoughts in the comments below!
Ingredients:
For the base:
- 250 grams of biscuits
- 90 grams of melted butter (a little less than 1 teacup)
- 1 teacup of green pistachios
🥛 For the middle layer:
- 500 grams of quark (strained yogurt)
- 300 grams of Frischkäse (cream cheese)
- 1 pack of cream (200 grams)
- 1 teacup of milk (125 ml)
- 1 cup of sugar (215 grams)
- 2 eggs
- 1 pack of vanilla
- 2 tablespoons of starch (not too heaped)
✨ For the top:
- 200 grams of pistachio cream
- Extra pistachios for garnishing
🥄 Preparation:
- Base:
- Crush the biscuits into a fine powder using a food processor.
- Add the melted butter and pistachios, and mix well.
- Press this mixture firmly into a 26 cm springform pan lined with parchment paper.
- Wrap the sides of the pan with aluminum foil.
- Middle Layer:
- Beat all the ingredients except the eggs until smooth.
- Add the eggs one at a time, beating for 5-10 seconds after each addition.
- Pour this mixture over the prepared base.
- Baking:
- Preheat the oven to 170°C (340°F).
- Place two bowls of water at the bottom of the oven to prevent the cheesecake from cracking.
- Bake the cheesecake for 50-53 minutes.
- After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 10-15 minutes to cool down gradually.
- Topping:
- Heat the pistachio cream by placing it in a bowl over hot water until it melts and becomes spreadable.
- Spread the melted pistachio cream over the cooled cheesecake.
- Let the cheesecake sit in the refrigerator for at least 4-5 hours, or preferably overnight, to set.
Enjoy your Pistachio Cream Cheesecake!
