Pistachio CHEESECAKE
In a group photo, we are used to saying “cheese!” to smile all together, but to smile even more we could say “cheesecake!”. In the collective imagination, cheesecake is a typical American dessert, modern and fun, but its origins are — surprisingly — to be found elsewhere. Very far away, in space and time: in Ancient Greece of the eighth century BC, during the first Olympics. Since then, no one can precisely say how it spread to every corner of the globe. Its worldwide success could also be attributed to the Esperanto community, as cheesecake has become the symbolic dessert of the movement that seeks to unite people with its universal language, Esperanto.
Today, cheesecake has a strong identity, but a multitude of variants: with fruit, chocolate, delicious spreads, baked in the oven or simply refrigerated. Every country, every family, everyone has their own recipe, a different way of preparing, serving, or enjoying it. Our Pistachio Cheesecake is easy to make (no baking needed) and to garnish (just a handful of pistachio crumbs), but it will capture both the eyes and the palate. A delight for all ages, to be tried even with our Salted Caramel Spread, because we already know that after finishing it, you will be looking forward to eating it again.
Preparation time: 30 minutes
Rest time: 5 hours
Servings: 8 people
Ingredients
For the base:
10.5 oz - 300 g of Honey Cookies by Emilia Food Love
5.6 oz - 160 g of butter
For the cream:
26.5 oz - 750 g of cream cheese
7.05 oz - 200 g of White Chocolate and Pistachio Spread by Emilia Food Love
5.7 fl.oz - 170 ml of fresh cream
2.1 oz - 60 g of granulated sugar
0.3 oz - 8 g of gelatin sheets
For the garnish:
Pistachio crumbs
Method
-
Line a springform mold (about 7.8 inches - 20 cm in diameter) with baking paper and prepare the cheesecake base.
- Blend the Honey Cookies in a blender reducing them to a powder, then melt the butter in the microwave (or in a small saucepan over low heat) and combine it with the cookie powder in a bowl.
- Pour the mixture into the bottom of the mold and level it with the back of a spoon.
- Let it rest in the refrigerator for about 30 minutes, and in the meantime, prepare the cream.
- Soak the gelatin in cold water for about 10 minutes.
- Whip the cream cheese in a bowl with the sugar and 5.07 fl.oz - 150 ml of cream, then add the White Chocolate and Pistachio Spread and stir.
- Heat the remaining fresh cream in a saucepan over low heat, then add the well-squeezed gelatin and stir until melted.
- Let the fresh cream cool and add it to the creamy mixture, stirring well with a spatula.
- Pour the cream over the cookie base and level it.
- Place your cheesecake in the refrigerator for about 4 hours, then decorate it with pistachio crumbs before serving.
Tip
For a more unique and even more enveloping taste, you can replace our White Chocolate and Pistachio Spread with Salted Caramel Spread by Emilia Food Love.
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