PISTACHIO CHEESECAKE
These Pistachio Cheesecake Bars are a delightful twist on the classic cheesecake, incorporating the nutty flavor of pistachios in every layer. The crunchy biscuit base provides a perfect contrast to the creamy and velvety cheesecake filling, creating a harmonious balance of textures. The addition of pistachio paste in the topping adds a burst of flavor and a smooth finish to each bite.
The process of blending the pistachios into a coarse paste and incorporating it into the cheesecake mixture ensures that the pistachio flavor is evenly distributed throughout the dessert. The use of gelatine in the topping helps to set the pistachio paste, creating a beautiful and glossy finish that is both visually appealing and delicious.
Whether you're looking to impress guests at a dinner party or simply treating yourself to a special dessert, these Pistachio Cheesecake Bars are a decadent and satisfying option. Enjoy the wonderful combination of textures and flavors in each bite of these delicious bars.
Base;
Cheesecake;
Topping;
Instructions
Prepare The Base;
-
-
- Crush the biscuits and pistachios in a food processor or using a rolling pin in a plastic bag.
-
- Combine the crushed biscuits with the melted butter.
-
- Press the mixture into a prepared 6-inch square cake tin.
-
- Chill in the refrigerator while preparing the cheesecake batter.
Make The Cheesecake
-
-
- In a large bowl, beat the cream cheese until smooth.
- Blend the pistachios into a coarse paste.
- Incorporate the pistachio paste into the cream cheese mixture until smooth.
-
- In a separate bowl, beat the heavy cream and sugar together until stiff peaks form.
-
- Gently fold the whipped cream mixture into the cream cheese until combined.
-
-
- Chill in the refrigerator for at least 6-8 hours.
Add The Toppings;
-
-
- In a small bowl, combine the gelatine powder with water and let it bloom for 5 minutes.
-
- Microwave the gelatine mixture for 30 seconds to dissolve.
-
- Gradually add the pistachio paste, stirring until smooth.
-
- Pour the pistachio paste mixture over the chilled cheesecake.
-
- Sprinkle with crushed pistachios.
-
- Chill for an additional 30 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 802.16kcal
- % Daily Value *
- Total Fat 64.36g100%
- Saturated Fat 24.72g124%
- Trans Fat 0.82g
- Cholesterol 95.89mg32%
- Sodium 310.03mg13%
- Potassium 725.54mg21%
- Total Carbohydrate 45.55g16%
- Dietary Fiber 6.76g28%
- Sugars 20.03g
- Protein 17.71g36%
- Vitamin A 336.44 IU
- Vitamin C 3.57 mg
- Calcium 195.73 mg
- Iron 3.31 mg
- Vitamin D 0.5 IU
- Vitamin E 2.54 IU
- Vitamin K 2.49 mcg
- Thiamin 0.64 mg
- Riboflavin 0.34 mg
- Niacin 1.75 mg
- Vitamin B6 1.05 mg
- Folate 39.05 mcg
- Vitamin B12 0.17 mcg
- Phosphorus 403.08 mg
- Magnesium 83.34 mg
- Zinc 1.74 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you are making these Pistachio Cheesecake Bars in cold weather, the recipe should set well as described. However, in hot or humid weather conditions, it is recommended to add 1 tablespoon of gelatine mixture(In a small bowl, combine l teaspoon of gelatine powder with 2 tablespoons of water and let it bloom for 5 minutes. Microwave the gelatine mixture for 30 seconds to dissolve completely. Add 1 tbsp of cheesecake mixture in gelatine to temper, then Gradually add the dissolved gelatine mixture to the cheesecake mixture, stirring until smooth) to help the cheesecake set properly.
- Alternatively, you can use 120g of melted white chocolate in the cheesecake mixture and adjust the powdered sugar accordingly to ensure a firm and stable consistency, even in warm weather. These adjustments will help maintain the desired texture and prevent the cheesecake bars from becoming too soft or melty in high temperatures.
- Alternatives for Gelatin: - Agar-agar: This is a plant-based alternative to gelatin. It is derived from seaweed and is suitable for vegetarians and vegans. Agar-agar requires different measurements and preparation methods compared to gelatin. read the packet instructions carefully.
- Note to remember : When using alternatives, you may need to adjust the quantities and preparation methods to achieve the desired consistency and flavor. It's always a good idea to experiment and find what works best for you.
- Gather all your ingredients and prepare them before you start mixing. This will help you avoid any hiccups and ensure a smooth baking process.
- Use room temperature ingredients: Cream cheese and butter should be at room temperature for optimal mixing and incorporation.
- By beating the heavy cream and sugar separately and then folding it into the cream cheese, you can achieve a lighter and more airy texture in your cheesecake.
- Overmixing the cheesecake batter can lead to a grainy texture. Mix just until everything is combined and smooth.
- Allow the cheesecake to chill in the refrigerator for at least 6-8 hours before adding the topping. This will ensure that it sets properly and has a firm texture.
- Use a water bath: Baking the cheesecake in a water bath helps to prevent it from cracking and ensures even baking.
- After adding the pistachio topping, let the cheesecake chill for an additional 30 minutes for the topping to set.
- Use a sharp knife to slice the cheesecake into neat bars.
- Alternatives for Cream Cheese: - Ricotta cheese: This is a great substitute for cream cheese, especially in cheesecakes. It has a similar texture but a slightly tangier flavor. - Cottage cheese: While it's not as creamy as cream cheese, cottage cheese can be used in cheesecake recipes for a lighter and more tangy flavor.
- Make Pistachio Paste;
-Roast the pistachios in a dry skillet or oven until fragrant and slightly browned. This will enhance their flavor and make them easier to grind.-
-Optional but recommended for a smoother paste. Rub the roasted pistachios between a clean towel to remove the skins.
-Use a food processor or blender to grind the pistachios into a fine paste. You may need to add a small amount of oil (like olive oil or almond oil) to help the paste come together.
-If the paste is too thick, add more oil. If it's too thin, add more pistachios and blend again.
User Reviews
Can you give cup measurements?