Pistachio mousse cheesecake

A truly special holiday cheesecake topped with pistachio mousse and crushed pistachios. To make the pistachio mousse, I used a jar of pistachio cream brought back from a sunny holiday in Italy — it had been waiting for a special occasion, although at first I thought I would simply use it for ice cream ;). Pistachio cream is an absolutely delicious treat for anyone who loves pistachios. It’s not the cheapest ingredient, but finding unsalted pistachios isn’t easy, and making pistachio paste at home requires both very good equipment and a lot of patience. You can find it in online shops or well-stocked delicatessens. And although you may be tempted to simply spread it on the cheesecake (which you absolutely can do!), perhaps you’ll want to use it in the dessert I’m sharing with you today.

Ingredients for the crust:

• 160 g wholegrain, oat, or digestive-style biscuits
• 30 g butter, melted

Place the biscuits and melted butter into a food processor and blend until the mixture resembles wet sand. If you don’t have a food processor, place the biscuits into a sturdy zip bag and crush them thoroughly with a rolling pin or meat mallet, then mix with the melted butter.

Line the bottom of a 23 cm springform pan with baking paper. Press the biscuit mixture firmly into the base of the pan.

Bake at 175°C for about 12 minutes, or until lightly golden. Remove from the oven and let cool slightly while preparing the cheesecake filling.

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-fat quark/twaróg, ground three times
• 250 ml heavy cream
• 3 large eggs
• 3/4 cup caster sugar
• 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
• 3 tablespoons plain flour

All ingredients should be at room temperature.

Place all ingredients into the bowl of a mixer. Mix only until combined or whisk together by hand. Do not overmix — too much air in the batter will cause the cheesecake to rise excessively and then collapse. We want a flat and even cheesecake after baking. Pour the cheesecake filling onto the prepared crust.

Bake at 150°C for about 45 minutes. The entire surface of the cheesecake should be set and firm to the touch. If necessary, extend the baking time slightly. Remove from the oven and cool completely.

Ingredients for the pistachio mousse:

• 1 jar (about 200 g) pistachio cream
• 250 g mascarpone cheese, chilled
• 200 ml heavy cream, chilled
• 9 g powdered gelatin (3 teaspoons) + 50 ml cold water

Sprinkle the gelatin over the cold water, mix, and leave for 10 minutes to bloom. Heat gently while stirring until fully dissolved, or microwave briefly. Do not boil, or the gelatin will lose its setting properties. Remove from the heat and let cool slightly.

Place the pistachio cream and mascarpone into the bowl of a mixer. Beat until smooth and no lumps of mascarpone remain. Add one tablespoon of the pistachio mixture to the lukewarm gelatin and stir thoroughly. Add another 2 tablespoons, mixing well and checking for lumps. Pour the tempered gelatin mixture into the pistachio mixture and immediately mix until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Fold it gently into the pistachio mixture in two additions until mousse-like. Spread the pistachio mousse over the cooled cheesecake and smooth the top. Refrigerate for several hours or preferably overnight.

For decoration:

• a handful of chopped unsalted pistachios
• a few crushed mini meringues

After chilling, decorate the cheesecake with pistachios and crushed meringues.

Enjoy!