<\/p>\n

\n

Pistachio cheesecake is a truly original festive dessert. With pistachio paste, white chocolate and a delicate hint of rose\u2026 it\u2019s simply stunning! I had never tried such a flavour combination before and wasn\u2019t sure what to expect \u2013 it was a bit of an experiment ;). The cheesecake is dense and substantial, yet still creamy and beautifully aromatic. It actually reminds me a little of baklava\u2026 This is something you simply have to try!<\/em><\/p>\n<\/blockquote>\n

Note: I wouldn\u2019t recommend this as your main Christmas cheesecake if you\u2019re strongly attached to traditional Polish flavours \u2013 unless you serve it as an extra option :). Its flavour can be quite a surprise!<\/span><\/p>\n

Ingredients for the chocolate base:<\/span><\/p>\n

\n
• 150 g chocolate sandwich cookies (e.g. chocolate-filled cookies)<\/li>\n
• 30 g butter, melted<\/li>\n<\/ul>\n

  Place the cookies and melted butter in a food processor and blend until you get a fine, damp crumb. Alternatively, crush the cookies in a bag with a rolling pin and mix with the butter.<\/p>\n

  Line the base of a 21 cm springform tin with baking parchment. Press the cookie mixture firmly into the base and chill in the fridge for 30 minutes.<\/p>\n

  Ingredients for the cheesecake filling:<\/span><\/p>\n

  \n
  • 300 g unsalted pistachios (shelled weight)<\/li>\n
  • 400 g sweetened condensed milk<\/li>\n
  • 2 teaspoons rose water or vanilla extract<\/li>\n
  • 2 eggs<\/li>\n
  • 250 g mascarpone<\/li>\n
  • 250 g full-fat or semi-fat curd cheese, finely ground<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    Place the pistachios in a food processor and blend into a fine meal. Continue briefly until the mixture starts to clump slightly, but do not over-process into a paste or butter. Add the condensed milk and blend until thick and smooth. Transfer to a mixing bowl. Add the eggs one at a time, mixing well after each addition. Add the mascarpone, curd cheese and rose water (or vanilla), and mix until smooth.<\/p>\n

    Pour the mixture over the chilled base and level the surface.<\/p>\n

    Bake at 150\u00b0C for about 60 minutes. Allow to cool in the oven with the door slightly ajar, then chill in the fridge overnight.<\/p>\n

    Ingredients for the white chocolate topping:<\/span><\/p>\n

    \n
    • 70 ml double cream<\/li>\n
    • 100 g white chocolate, finely chopped<\/li>\n<\/ul>\n

      Heat the cream until just below boiling, remove from the heat and add the chocolate. Leave for 2 minutes, then stir until smooth. Let it cool and thicken to a spreadable consistency.<\/p>\n

      Spread the topping over the chilled cheesecake. Optionally, coat the sides with chopped pistachios (you can brush them with a little warmed topping to help them stick).<\/p>\n

      Store the cheesecake in the fridge for up to 5 days.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Pistachio cheesecake is a truly original festive dessert. With pistachio paste, white chocolate and a delicate hint of rose\u2026 it\u2019s simply stunning! I had never tried such a flavour combination before and wasn\u2019t sure what to expect \u2013 it was a bit of an experiment ;).<\/p>\n","protected":false},"author":1,"featured_media":3541,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,57,72],"tags":[96,370,121,104,108,164,411],"duration":[],"tag_group":[],"class_list":["post-3540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-chocolate-cheesecakes","category-christmas","tag-chocolate","tag-condensed-milk","tag-curd-cheese","tag-double-cream","tag-mascarpone-en","tag-pistachios","tag-rose-water"],"acf":[],"yoast_head":"\n