Who wouldn’t love pistachios? I’ve been meaning to make a pistachio cheesecake for a while and when I found pistachio paste, I didn’t think twice. The one I used isn’t a “paste” in the traditional sense, as it’s not that thick, but rather it has thinner, yogurt-like consistency (I used a paste from Fun Cakes, in case anyone would like to know). I combined paste with unsalted pistachios and the result was No-bake Pistachio Cheesecake. The cheesecake consists of my traditional cheesecake recipe, I just added pistachios and paste. Another variation is pistachio chunks in the crust and pistachio ganache. This way you really get a cheesecake full of pistachios. I used pistachio ganache because the cheesecake has pistachios chunks, so it’s not quite smooth and I wanted to smooth it out. The ganache is a bit dense, so if you want it thinner, feel free to add 60 ml of heavy cream. The cheesecake is nicely soft with crunchy pistachios. It is definitely something pistachio lovers should try.
- Crust:
- 40 g crushed/mixed unsalted pistachios
- 110 g crushed/mixed butter biscuits
- 50 g melted butter
- Cheesecake:
- 200 ml heavy cream
- 500 g mascarpone
- 3 tsp pistachio paste
- 4 tbsp icing sugar
- 40 g crushed/mixed unsalted pistachios
- 10 g gelatin powder
- 3 tbsp water
- Ganache:
- 50 ml heavy cream
- 1 tsp pistachio paste
- 150 g white chocolate
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Crust:
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Mix crushed pistachios and biscuits with melted butter. Spread the mixture over the bottom of a baking pan, which is covered with baking paper, using a spoon.
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Put the crust in a refrigerator and meanwhile prepare the cheesecake.
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Cheesecake:
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Whip heavy cream.
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Incorporate mascarpone using a spatula or a mixer on the lowest speed.
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Add pistachio paste and icing sugar, mix.
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Add crushed pistachios, mix well.
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Prepare gelatin powder according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of pistachio mixture. Pour the gelatin into the rest of mixture. Stir well.
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Pour cheesecake over the crust and put it in the refrigerator for about 3 hours to get firm.
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Ganache:
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Mix heavy cream with pistachio paste.
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Heat the mixture and bring it to boil.
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When it starts to boil set it aside and add chopped chocolate.
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Stir well, until you get a consistent mass. If it is too thick, heat it again or add a little bit of heavy cream.
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Pour it over the firm cheesecake.
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Let it cool in a refrigerator preferably overnight.
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Decorate with pistachios.
- Baking pan - 23 cm
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