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.
- 250 g biscuits (e.g., shortbread)
- 80 g unsalted butter, melted
- 50 g pistachios, finely chopped
- 300 g full-fat cream cheese
- 100 g granulated sugar
- 200 g pistachios
- 250 ml double or heavy cream (or whipping cream
- 150 g pistachio paste
- 1 tsp gelatine powder
- 2 tbsp water
- 75 g pistachios, crushed
- 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.
- In a large bowl, beat the cream cheese 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.
- Blend the pistachios into a coarse paste.
- Incorporate the pistachio paste into the cheesecake mixture until smooth.
- Pour the cheesecake batter into the prepared tin over the base.
- Chill in the refrigerator for at least 6-8 hours.
- 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.
: 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.Prep ahead: Gather all your ingredients and prepare them before you start mixing. This will help you avoid any hiccups and ensure a smooth baking process.
Cream cheese and butter should be at room temperature for optimal mixing and incorporation.
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.
After adding the pistachio topping, let the cheesecake chill for an additional 30 minutes for the topping to set.
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 1 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.
Use a sharp knife to slice the cheesecake into neat bars.
These pistachio cheesecake bars are best served chilled and enjoyed within a few days.
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.
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: 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.