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6 May 2024 By Jonathan

Whip Up a Delectable Treat: Effortless and Speedy Pistachio Cheesecake Recipe That’s Sure to Impress

Introduction

Discover our pistachio cheesecake recipe, easy and quick to prepare. This gourmet and refined dessert will delight the taste buds of pistachio lovers. The shortbread base with Breton shortbread mixed with melted butter and pistachio paste brings a touch of originality to this American classic. Follow our steps to make this recipe a success for sure.

Ingredients

  • 200g Breton shortbread
  • 100g melted butter
  • 3 tablespoons of pistachio paste
  • 600g Philadelphia (cheese)
  • 150g of sugar
  • 3 whole eggs + 1 extra egg yolk
  • 150ml thick crème fraîche (30% minimum fat)

    • Trick :

    For a lighter cheesecake, you can replace the crème fraîche with cottage cheese or natural yogurt.

Preparation of the shortbread base with Breton shortbread, melted butter and pistachio paste

    Follow these steps to prepare the shortbread base:

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  • Preheat your oven to 180°C (thermostat 6).
  • Crush the Breton shortbread until you obtain a fine powder. You can use a food processor or place them in a freezer bag and crush them with a rolling pin.
  • Mix the Breton shortbread powder with the melted butter and the pistachio paste until you obtain a homogeneous texture.
  • Line the bottom of a springform mold (diameter 20-22cm) with baking paper, then spread the shortbread mixture on it, pressing down well with the back of a spoon to form a compact base.

    • Trick :

    To make unmolding easier, you can also line the walls of the mold with baking paper or lightly oiled cling film.

    Preparing the cheesecake maker

    Follow these steps to prepare the cheesecake maker:

    1. In a bowl, whisk together the Philadelphia and sugar until the mixture is creamy and free of lumps.
    2. Then add the whole eggs and the extra yolk, whisking after each addition to combine well. However, be careful not to beat the mixture too much to prevent it from swelling during cooking.
    3. Add the crème fraîche, lemon juice and vanilla extract. Mix gently until you obtain a homogeneous texture.
    4. Pour this mixture onto the Breton shortbread base in the springform pan.
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    Baking the cheesecake

    Bake the cheesecake in an oven preheated to 180°C (thermostat 6) for around 45 minutes. The cake should be lightly browned and still jiggly in the center.

    Trick :

    To prevent the top of the cheesecake from cracking, place a container of hot water in the bottom of the oven to create humidity while baking.

    Let the cheesecake cool completely to room temperature before placing in the refrigerator for at least 4 hours, ideally overnight so that it firms up nicely.

    Decoration and service

    Before serving your pistachio cheesecake, decorate it with crushed pistachios to add a crunchy and delicious touch. You can also accompany this dessert with a coulis or homemade whipped cream if you want to vary the pleasures.

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