Servings 8
- Amount Per Serving
- % 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.
-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.
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