A delicious baked pistachio cheesecake.
A decadent and creamy cheesecake, perfect for impressing guests with the authentic taste of pistachio. The crunchy base meets a smooth, rich filling, enhanced by Pistacchissimo pure pistachio paste, and topped—if you like—with a fresh red berry sauce that perfectly balances the sweetness.
Ingredients
Base
-
300 g crushed biscuits
-
150 g melted butter
- 26 cm cake tin
-
parchment paper
Filling
-
600 g Philadelphia (or other cream cheese)
-
250 g ricotta
-
150 g Greek yogurt
-
200 g pure pistachio paste (you can use the Pistacchissimo one available in a jar or a 1 kg bucket)
-
150 g sugar
-
4 medium eggs
-
20 g cornstarch
Decoration (optional)
-
pistachio cream (for example, the Crema Pistacchissimo)
- chopped pistachios / pistachio flour / whole pistachios (to taste)
Topping (optional)
-
500 g red berries
-
80 g sugar
-
2 tablespoons lemon juice
-
1 tablespoon cornstarch
Instructions
-
Prepare the base: mix the crushed biscuits with the melted butter, line the cake tin with parchment paper, and press the mixture down firmly. Refrigerate for 30 minutes.
-
Prepare the filling: in a bowl or blender, combine the Philadelphia, ricotta, and Greek yogurt. Add the pure pistachio paste and sugar, mixing until smooth. Add the eggs one at a time, then stir in the cornstarch.
-
Baking: pour the filling over the base and bake in a static oven at 160°C for about 70 minutes. Let it rest for 1 hour with the oven door ajar, then transfer to the fridge for several hours (overnight is best).
-
Decoration: finish the cheesecake with pistachio cream, chopped pistachios, or pistachio flour.
-
Topping (optional): blend the red berries and cook with sugar, lemon juice, and cornstarch for about 6 minutes until you get a semi-thick sauce.
