Creamy and mouth-watering cheesecake with a hint of vanilla flavor and pistachio additions. Once you try it, you’ll never prepare another cheesecake again!
Ingredients
Pistachio Crust
- Shortbread cookies: 300 g
- Pistachios: 70 g
- Butter: 40 g
- Chicken egg white: 1 piece
Cheesecake Filling
- Cream cheese: 700 g
- Mascarpone cheese: 250 g
- Greek yogurt: 100 g
- Caster sugar: 200 g
- Eggs: 6 pieces
- Egg yolk: 1 piece
- Heavy cream (36%): 330 ml
- Salt: 0.5 teaspoon
- Vanilla bean: 1 piece
Pistachio Cream
- Pistachios: 75 g
- White chocolate: 25 g
Decoration
- Pistachios: 35 g
Preparation
Step 1: Crumble the Crust Ingredients In a food processor, place the cookies and crumble them – select the cooking program on your Smart MC food processor and set the time to 2 minutes at speed 2, then 30 seconds at speed 4. Next, add the pistachios to the food processor and crumble them as well, this time using the cooking program for 1 minute at speed 3, then 30 seconds at speed 6.
Step 2: Combine the Crust Ingredients To the crumbled ingredients, add melted butter and 1 egg white. Mix everything together – select the cooking program and set the time to 1 minute at speed 2. Transfer the finished crust mixture to a parchment-lined springform pan and spread it evenly.
Step 3: Bake the Crust Bake the crust for about 6-7 minutes in an oven preheated to 180°C, then let it cool.
Step 4: Mix the Cheeses with Yogurt and Additions Add cream cheese, mascarpone cheese, Greek yogurt, salt, sugar, and vanilla bean seeds to the food processor. Mix the ingredients – select the cooking program and set the time to 2 minutes at speed 3, then select the cooking program and set the time to 1 minute at speed 4.
Step 5: Combine the Cheesecake Filling with Eggs After mixing the cheeses and additions in the food processor, remove the measuring cup and add the eggs and egg yolk one by one, continuously mixing the ingredients using the cooking program set to 3 minutes and 15 seconds at speed 4.
Tip! If necessary, increase the mixing speed to 5 for a moment.
After adding all the eggs to the food processor, add the heavy cream and mix everything using the cooking program set to 30 seconds at speed 4.
Step 6: Bake the Cheesecake Butter the sides of the springform pan and attach tall parchment paper strips to them. Pour the cheesecake filling into the prepared pan. Bake the cheesecake for about 30-32 minutes at 225°C.
Tip! The cheesecake is very liquid immediately after baking. Allow it to cool to room temperature, then chill it in the refrigerator for at least 8 hours.
Step 7: Decorate the Cheesecake Once cooled and chilled, decorate the cheesecake with pistachio cream and salted roasted pistachios.
