Pistachio Cheesecake
A perfect treat for an afternoon tea or packed as a giveaway gift for your loved ones to enjoy.
Ingredients
Biscuit base
- 100 g digestive biscuits
- 30 g pistachio nuts
- 65 g melted butter
Cheese filling
- 227 g cheese cream - at room temperature
- 40 g caster sugar
- 70 ml dairy whipping cream
- 1/2 tsp vanilla extract
- 80 g pistachio spread
- 3 egg yolks - used large egg
- 20 g corn starch
- 30 g ground almond
- 3 egg whites
- 40 g caster sugar
Instructions
- Biscuit base - Blend pistachio nuts coarsely and set aside. Then blend biscuits until they are like crumbs. Combine grinded pistachio and biscuit crumbs in a bowl, add melted butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined greased cake pan (use a removable 7 inch round cake pan). Put the tin in the fridge for later use. **pistachio nuts are harder than biscuits, so have to grind them separately** **add a little more butter if you find the mixture is too dry**
- Cheese filling - Beat cheese cream, sugar and vanilla together and slowly add in whipping cream, beat till creamy at medium speed. Then add pistachio spread and mix well.
- Scrape bowl and add egg yolks one at a time until all combined . Then add cornstarch and ground almond, stir well and transfer to a large bowl, set aside.
- In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 2 batches. Pour cheese mixture into prepared cake tin. (Wrap the cake pan with aluminium foil to prevent cheesecake batter seeped through the pan when baking).
- Steam bake at preheated oven 160C for about 50 minutes till the center is almost set.
- Run knife around rim of pan immediately after baking, so that the cake will not get a waist line. Leave cake to cool completely before removing from the cake pan.
- Chill cheesecake in the fridge for a few hours before serving. Dust with icing sugar or snow powder or with pistachio spread and some chopped pistachio nuts on top. Slice cake with a hot knife.
Notes
- Please keep in mind that all oven temperatures and baking time varies
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