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Pistachio cheesecake

0
1819
Kitchen European
Calorie content 249.1 kcal
Portions 8 port.
Cooking time 180 minutes
Proteins * 7.4 gr.
Fats * 15.3 g
Carbohydrates* 27 gr.
* per 100 gr. product
Pistachio cheesecake
Content

If you like pistachios and raspberries, then prepare a cheesecake with these two ingredients right away. The cheese layer will taste like pistachios, and a little confiture is cooked from raspberries, which is used to lubricate the biscuit cake - the basis of the cheesecake. When the cheesecake is infused, it turns out to be very appetizing, with a tender, soft biscuit and a velvety-curd layer.

Ingredients

Cooking process

step 1 out of 11
First you need to bake a biscuit - the base of the pie. To do this, separate the egg yolks from the whites. Beat the yolks with 15 grams of sugar white, add the vanilla extract to the resulting mass.
step 2 out of 11
Stir the pistachio paste with two egg whites, add it in portions to the beaten yolks.
step 3 out of 11
Beat the whites from two eggs with a mixer until a strong foam is obtained, add the remaining sugar (30 grams) in stages, beat the mass until you get stable peaks.
step 4 out of 11
Lightly and gently wielding a culinary spatula, stir the whipped whites to the mass of yolks, add the sifted flour in portions to the same place. Line a not too large split baking dish with baking paper, pour the dough into the baking dish and bake for about 25-30 minutes at 180 ° C.
step 5 out of 11
Make a cheese layer. Stir the cream cheese and sugar until smooth, the cheese should be soft, like Mascarpone or Philadelphia. Add cream to the mass, stir. Then add eggs there one at a time, kneading the mass well so that it is smooth and homogeneous. At the end, add two yolks, mix everything again.
step 6 out of 11
You can also add whole raspberries to the cheese mass. Put the mass in a split baking dish, the same diameter as the biscuit. Bake the cheesecake at a low temperature of 95 ° C for 2.5-3.5 hours. Do not open the oven for the first two hours so that the cheesecake does not fall off. A cheesecake is considered ready when it stops shaking (or only its very center shakes, and even then quite a bit). The cheesecake should cool in the turned off oven.
step 7 out of 11
To boil the raspberry jam, place the raspberries and sugar in a saucepan, stir and cook until the sugar is completely dissolved. Dissolve the cornstarch in 100 ml of water until smooth, pour it into the raspberries in a thin stream, stirring all the time.
step 8 out of 11
Reduce the marmalade to half-boil until very thick, then turn off the heat and let it cool and thicken completely.
step 9 out of 11
Collect the pistachio cheesecake. The first layer is a biscuit laid on the bottom of the split ring.
step 10 out of 11
Place the raspberry jam on the crust (by the way, in order not to cook raspberry jam, you can buy it at the store).
step 11 out of 11
Put the cheesecake on a layer of jam, then place the baked goods in the refrigerator for an hour.Garnish the top of the cheesecake at random and serve.

Bon Appetit!

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