Pistachio cheesecake
Crust :
3/4 cup (75g ) graham crackers or other biscuits
3 Tbs melted butter ( 45 g )
1/4 cup ( 30 g) pistachio kernels
Optional 1/4 tsp of ground cardamom
Filling
1 block of cream cheese (250g) room temperature
1/2 cup of heavy whipping cream
120g of pistachio spread
1/2 cup of powder sugar (60 g)
Topping:
75 g pistachio spread, melted
Ground pistachio
Pistachio kernels
Crust:
Crush the pistachio and crackers with the ground cardamom if you are using it , in a food processor. Mix it in a bowl with the melted butter. Press it down into a parchment lined 6 inches spring form cake pan and refrigerate.
Using a hand mixer whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside in the fridge.
Using a hand mixer beat the cream cheese ,pistachio spread and icing sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat the cream cheese, till you have a nice fluffy mixture .
Fold the whipped cream into the cheese mixture using your mixer attachement! Be gentle so you don’t deflate all the air in the whipped cream.Finish folding with a spatula
Pour your cheesecake filling into your mold . Cover and refrigerate for at least 8 hours or overnight for best results.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Pour the melted spread ( 60 seconds in the microwave should do it ) on the cheesecake. Spread it with a spoon then you can sprinkle with the ground pistachio around the cake !Refrigerate for another hour before serving .
Double the recipe and use a 8 inches springform mold