Pistachio cheesecake

The ultimate cheesecake recipe for pistachio lovers!

It’s no secret that I’m obsessed with pistachio and Spanish cheesecake so I introduce you the their dream child: pistachio Spanish cheesecake. It only needs 15 min prep and one bowl and the result is truly stunning 😍

.

🌱Vegetarian

🍽️8 portions

.

💚Ingredients

• 120g biscuit

• 45g butter, melted

• Pinch of sale

• 300g cream cheese

• 80g caster sugar

• 3 eggs

• 100g pistachio cream

• 180g double cream

💚Method

• Blitz the biscuits until obtaining a vein consistency. Mix the the melted butter and a pinch of salt

• Line a 20cm baking tin with baking paper and add the biscuit mix onto the base and press firmly to form the base of the cheesecake. Leave in the freezer while you make the filling

• Make the filling by placing all the ingredients in a bowl and blitzing with a hand blender or a whisk until obtaining a homogenous mix

• Carefully pour the filling through a strainer over the tin

• Bake at 190C fan on for 35min until golden brown on top and it's set around the edges while giggly in the middle

• Let cheesecake cool at room temperature for at least 4 hours (better overnight) before serving !

FAQS and Tips

• You can find pistachio paste (crema di pistacchio) in mani Italian delis or online in Amazon! It is usually a mix of pistachio, sugar and mil powder blended together.

• For the base I used malted biscuits but you can use another types such as digestives, Hobnob or Nice biscuits