Mini pistachio cheesecakes are irresistibly delicious and beautifully green in colour. Perfect for parties or simply to enjoy with a cup of coffee. They bake more quickly than a traditional cheesecake and there’s no need to slice them – all advantages :). Pistachio cream is used both in the cheesecake mixture and on top, with the finished cheesecakes decorated with pomegranate seeds.
Makes 10-12.
Ingredients for the pistachio cheesecake mixture:
- 500 g full-fat or semi-skimmed curd cheese (twaróg), minced three times
- 140 g pistachio cream
- 100 ml double cream
- 2 large eggs
- 130 g caster sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1 tbsp potato starch
All the ingredients should be at room temperature. Prepare a muffin tin and line it with paper cases.
Place all the ingredients for the cheesecake mixture into the bowl of a mixer and blend until smooth. Do not mix for too long so as not to incorporate too much air into the mixture – mix only until the ingredients are combined. Spoon the prepared mixture into the paper cases, dividing it evenly.
Bake the mini pistachio cheesecakes at 160°C, preferably using conventional heating, for about 30 minutes. Remove from the oven and leave to cool at room temperature for a few hours.
To finish:
- 150 g pistachio cream
- 1 pomegranate, halved and seeds removed
Spread each mini pistachio cheesecake with pistachio cream (if it is too firm, warm it briefly in the microwave or place the jar in hot water for a few minutes). Decorate with pomegranate seeds.
Enjoy!
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