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Ingredients:
- 120 g butter biscuits
- 30 g shelled unsalted pistachios, crushed
- 50 g unsalted melted butter
- 300 g cream cheese (e.g. Philadelphia)
- 120 ml sweet cream
- 90 g powdered sugar
- 80 g BAM Pistachio spread
- 2 eggs
- 1 teaspoon BAM Vanilla paste
- 2 teaspoons lemon juice
- 8 g flour
- 150 g BAM Raspberry jam without added sugar
- 50 g fresh raspberries (or frozen) for decoration
- 30 g chopped pistachios for decoration
@bamchocolate.com Make a pistachio and raspberry cheesecake that will delight you with its rich flavours. Creamy pistachio cream, raspberry jam and a crunchy biscuit base are the perfect combination for a must-try dessert. Use BAM Pistachio Spread and BAM Raspberry Jam for best results! INGREDIENTS: For the cookie-pistachio base: * 120 g butter biscuits * 30 g shelled unsalted pistachios, crushed * 50 g unsalted butter, melted For the pistachio cream: * 300 g cream cheese (e.g. Philadelphia) * 120 ml sweet cream * 90 g powdered sugar * 80 g BAM pistachio spread * 2 eggs * 1 teaspoon BAM vanilla paste * 2 teaspoons lemon juice * 8 g flour For the raspberry topping: * 150 g BAM raspberry jam * 50 g fresh raspberries (or frozen) for decoration * 30 g chopped pistachios for decoration) PROCEDURE: Preparation of the biscuit-pistachio base: 1. Grind the biscuits into a fine powder and mix them with the crushed pistachios and melted butter. 2. Press the mixture evenly into the bottom of a 20 cm diameter cake tin lined with baking paper. 3. Place in the fridge for 15-20 minutes to set. Preparation of the pistachio cream: 1. Beat the cream cheese and icing sugar until smooth. 2. Add the sweet cream, pistachio spread, vanilla paste and lemon juice and mix well. 3. Gradually add the eggs, one at a time, and gently fold in. Finally, stir in the flour to make a smooth cream. 4. Pour the cream onto the cooled biscuit base and level the surface. Baking: 1. Preheat the oven to 150 °C. 2. Bake the cheesecake in a water bath for about 50-60 minutes, until the edges are firm and the centre is still slightly shaky. 3. Leave the cheesecake in the oven, off the heat, with the door slightly ajar for another 30 minutes, then cool completely at room temperature and place in the fridge for at least 4-6 hours, ideally overnight. To prepare the raspberry topping: 1. Spread the raspberry jam evenly over the cooled cheesecake. 2. Garnish with fresh raspberries and chopped pistachios. SERVING: Cut the cheesecake into pieces and serve cold. #bamchocolate#pistacchio #pistachio#pistachiobakery#pistachiocream ♬ Baking Bliss - ZayZonic
Instructions:
1
Grind the biscuits to a fine powder and mix them with the crushed pistachios and melted butter.
2
Press the mixture evenly into the bottom of a 20 cm diameter cake tin lined with baking paper.
3
Place in the fridge for 15-20 minutes to set.
1
Beat the cream cheese and icing sugar until smooth.
2
Add the sweet cream, BAM Pistachio Spread, BAM Vanilla Paste and lemon juice and mix well.
3
Gradually add the eggs, one at a time, and gently fold in. Finally, stir in the flour to make a smooth cream.
4
Pour the cream on the cooled biscuit base and level the surface.
1
Preheat the oven to 150 °C.
2
Bake the cheesecake in a water bath for about 50-60 minutes, until the edges are firm and the centre is still slightly shaky.
3
Leave the cheesecake in the oven with the door slightly ajar for 30 minutes, then cool completely at room temperature and place in the fridge for at least 4-6 hours, ideally overnight.
1
Spread BAM Raspberry Jam without added sugar evenly over the cooled cheesecake.
2
Garnish with fresh raspberries and chopped pistachios.
1
Cut the cheesecake into pieces and serve cold. Enjoy the delicious combination of pistachio, raspberry and rich creamy texture.
Gluten free
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