Creamy and mouth-melting cheesecake with a slightly vanilla flavor and pistachio accents. Try it once, and you’ll never make any other cheesecake again!
Ingredients
- Butter Cookies – 300 g
- Pistachios – 70 g
- Butter – 40 g
- Egg White – 1 pc.
Cheese Filling
- Cream Cheese – 700 g
- Mascarpone Cheese – 250 g
- Greek Yogurt – 100 g
- Fine Sugar – 200 g
- Eggs – 6 pcs.
- Egg Yolk – 1 pc.
- Heavy Cream 36% – 330 ml
- Salt – 0.5 tsp
- Vanilla Bean – 1 pod
Pistachio Cream
- Pistachios – 75 g
- White Chocolate – 25 g
Decoration
- Pistachios – 35 g
Preparation
In the mixing container of the MC Smart thermo blender, place the cookies and crumble them – select the cooking program according to your settings / time 2 minutes / speed 2 + 30 s speed 4. Then add pistachios to the mixing container and crumble them as well, this time using the cooking program according to your settings / time 1 minute / speed 3 + 30 s speed 6.
Add melted butter and 1 egg white to the crumbled ingredients. Mix everything – select the cooking program according to your settings / time 1 minute / speed 2. Transfer the finished crust mixture to a baking pan lined with parchment paper and smooth it out evenly. Bake the crust for about 6-7 minutes in an oven preheated to 180°C and let it cool.
Combine cream cheese, mascarpone cheese, Greek yogurt, salt, sugar, and vanilla seeds in the mixing container. Mix the ingredients – select the cooking program according to your settings / time 2 minutes / speed 3, then select the cooking program according to your settings / time 1 minute / speed 4.
After mixing the cheeses and additions in the mixing container, remove the measuring cup and add the eggs and egg yolk one by one, continuously mixing the ingredients using the cooking program according to your settings / time 3 minutes 15 seconds / speed 4.
After adding all the eggs to the mixing container, add the heavy cream and mix everything using the cooking program according to your settings / time 30 seconds / speed 4. Grease the sides of the baking pan with a little butter and attach high parchment paper edges to them. Pour the cheese mixture into the prepared pan. Bake the cheesecake for about 30-32 minutes at 225°C.
Decorate the cooled and chilled cheesecake with pistachio cream and salted roasted pistachios.
