Pistachio Cheesecake Recipe
When trying cheesecake varieties, I would usually prepare the filling plain and prepare the sauce according to the flavor I would use.
Excluding the chocolate cheesecake, this will be the first cheesecake recipe in which I flavored the filling. I used pistachio paste for flavoring. What I mean by pistachio paste is the product sold in jars and produced to spread on bread. It is not 100% pistachio, it contains other ingredients including sugar. You can also use 100% pistachio cream/spread if you can find it. In this case, it would be better to increase the amount of sugar to one cup. Since the pistachio paste I used contains sugar, I adjusted the amount of sugar accordingly.
Since I gave the pistachio flavor with the pistachio cream I added, I did not use any coating for topping. But if you want to have a topping, you can cover it with different sauces. For example, you can use the sauce in the chocolate sauce cheesecake recipe to cover it with chocolate sauce. To make it with pistachios and strawberries, the sauce in the strawberry cheesecake recipe will be useful. These types of sauces will also be a good bug fixer when the top of your cheesecake gets that annoying crack. No need to try to cover tiny cracks.
Let me talk a little bit about this cracking issue. To prevent the cheesecake from cracking, you should not bake it at too high temperature and keep the humidity level inside the oven high. To keep the humidity level high, generally some water is poured in a tray inside the oven and the cheesecake mold is placed in the water. I used to do it this way, but even if the outside of the mold was covered with aluminium foil, water would get into the springform mold and wet the bottom. Then one day I had an illumination. "Why are we putting this mold directly into the water? What if we put it at the bottom!" I said. I've been doing that ever since and my cheesecake making process has improved.
When the cheesecake is left overnight, it sets completely and reaches the perfect consistency. Therefore, if you have a craving for cheesecake and want to eat it immediately, the suitable cheesecake for you will be San Sebastian cheesecake rather than the classic cheesecake.
You can decorate your cheesecake as you wish. But red tones contrast with green and provide a very nice image. That's why you can decorate with red-toned ingredients such as strawberries, raspberries and dried rose petals.
Enjoy the recipe...
Pistachio Cheesecake Recipe with Video
Ingredients
For the crust;
- 75 g cold butter,
- 1 egg yolk,
- 1/2 cup granulated sugar,
- 1/2 cup ground pistachios,
- 1 cup of flour.
For the filling:
- 300 g of cream cheese,
- 350 g of strained yoghurt or greek yogurt,
- 3/4 cup of granulated sugar,
- 3 eggs + 1 egg white,
- 2 tablespoons of pistachio paste,
- Ground vanilla with the tip of a teaspoon,
- 2 tablespoons of corn starch.
Preparation
- For the crust, take butter, egg yolk, pistachios and sugar you cut into cubes into a bowl and crush and mix them,
- Add the flour and mix it by rubbing it with your fingertips,
- Add flour until it reaches a soft consistency that does not stick to the hand,
- Grease the bottom and sides of a 22 cm springform mold with butter, place greaseproof paper on the bottom,
- Spread the dough thinly and evenly on the bottom,
- Leave it in the refrigerator for half an hour,
- Bake in a preheated oven at 180 degrees for 20-25 minutes,
- Remove from the oven and let it cool,
- For the filling, add the cream cheese to the strained yoghurt and beat until it reaches to creamy consistency,
- Add sugar and continue whisking,
- Add the eggs one by one and continue whisking,
- Add pistachio cream and mix,
- Finally, add the corn starch, whisk and pour the mixture onto the crust,
- Tap the mold on the counter a few times to release the air inside,
- Place the baking tray filled with water at the bottom of the oven preheated to 170 C degrees,
- Place the cheesecake on the oven rack and bake for an hour,
- When it is cooked, turn off the heat and wait for the cheesecake to cool in the oven,
- Let it rest in the refrigerator overnight,
- The next day, you can cover the edges with finely ground pistachios and decorate it with strawberries, ground pistachios and dried rose petals.
Enjoy it...