Ingredients (for 8 to 10 portions)
For the crust
200 grams of speckled biscuits or graham cracker
100 g of melted butter
1 c. à s. of powdered sugar
For the cheesecake filling
600 gm fresh cheese (Philly style)
200g of powdered sugar
3 eggs
1 c. à c. vanilla extract
150g pistachio pastry (available in specialty groceries)
100 ml whole liquid cream
A pinch of salt.
For the decoration
50 g of crushed pistachios
50 gm of melted white chocolate (optional)
Couple of mint leaves (optional)
Steps of preparation
1. Preparing the crust
Reduce biscuits to crumbs: Crush biscuits in a blender or with a puff pastry roll.
Mix with butter: Add sugar and melted butter to crumbs, mix well.
Form the base: Cup the mixture at the bottom of a hinged mold (22 cm) taped with sulfurized paper. Refrigerate for 15 minutes.
2. Preparing the cheesecake filling
Mix the wet ingredients : In a large bowl, beat the cool cheese with sugar until the mixture is smooth. Add eggs one by one, beating between each addition.
Add pistachio: Add pistachios dough, vanilla, salt, and liquid cream. Mix until you get a homogeneous consistency.
Pour into mold: Pour topping over cooled crust.
3. Baking
Cooking in a bath-marie: Place the mold in a larger dish filled with hot water. Bake at 160°C (Thermostat 5) for about 60 minutes, or until the centre is slightly shaky.
Refrigerate: Let cool in the oven turned off, door closed, then refrigerate for at least 4 hours or overnight.
4. Decoration
Add the pistachios: Parsemez cheesecake on top of crushed pistachios.
Decorate with white chocolate: Pour melted white chocolate chips for an elegant touch.
Finish: Add mint leaves for a fresh and colorful presentation.
Tip