This is not your ordinary cheesecake. It is fluffy and nutty, while being incredibly smooth and creamy.
It really is an elevated version of the classic favourite most know and love.
*The pistachio paste can be found at specialty stores/food suppliers like Eataly.
Yield 12 Servings
Mis en Place
175 g Speculoos Cookie Crumbs (Biscoffs)
15 g Sugar
110 g Unsalted Butter
500 g Cream Cheese
170 g Sugar
9 g Vanilla Extract
50 g Whole Milk
130 g Sour Cream
1 Egg Yolk
30 g Pistachio Paste (or cream)
Whipped Pistachio Cream
450 g Heavy Cream
60 g Powdered Sugar
5 g Vanilla Extract
5 g Powder Gelatin
20 g Pistachio Paste (or cream)
Melt the butter and combine with cookie crumbs, mix until thoroughly combined.
Prepare a 7” cake pan with baking spray and line the base with a round of parchment paper.
Press the crumb crust firmly and evenly into cake pan. Set aside.
Combine cream cheese, sugar and vanilla extract in a stand mixer fitted with a paddle attachment until smooth.
Slowly add eggs, milk and sour cream, lastly pistachio paste, scraping the bowl between additions to ensure a creamy and smooth consistency.
Place cake pan on a sheet pan and pour batter over the crust.
Bake at 225 F for 2 hrs.
The cake should be set but still have a slight jiggle in the center. Chill in fridge overnight.
*In addition place a pan filled with water on the rack below the cake to create a water bath
Prepare Whipped Cream
*The day before
Hydrate the gelatin in a small amount of cold water (roughly 15 g) for 5 min.
Gently heat the heavy cream until warm.
Squeeze out excess water from the gelatin and add to the warm cream.
Add powdered sugar and vanilla.
Chill until cold, overnight is best.
When ready to assemble, run a knife along the edge of the cake and flip cake pan upside down. Using a hand blowtorch run heat along the base and edge of the cake pan to release cake. Invert cake onto serving dish.
Whip to stiff peaks in a stand mixer with a whisk attachment. Add pistachio paste.
Fill a piping bag fitted with an St.Honore tip.
Pipe at a slight angle in a circle starting from the outside edge of the cake.
Decorate with chopped pistachios. Serve chilled.