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Cheesecake with pistachio and raspberry

Cheesecake with pistachio and raspberry

Name: BAM Recipe: pistachio and raspberry cheesecake
Total time: 2 h 30 min
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

(1)

Preparation time: 2 h 30 min
Difficulty:
Number of ingredients: 14

For lovers of creamy and refreshing desserts, the pistachio and raspberry cheesecake is a must! The crunchy biscuit base is perfectly complemented by the silky pistachio cream and topped with a raspberry topping for just the right sweet finish. BAM Pistachio Spread and BAM Raspberry Jam provide an explosion of flavors, enhanced by fresh raspberries and 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

The preparation is simple and the result impresses with its perfection - both to look at and to taste.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Cheesecake with pistachio and raspberry

Preparation time: 2 h 30 min
Difficulty:
Number of ingredients: 14

Ingredients:

For the biscuit-pistachio base:

120 g butter biscuits
30 g shelled unsalted pistachios, crushed
50 g unsalted melted butter

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 without added sugar
50 g fresh raspberries (or frozen) for decoration
30 g chopped pistachios for decoration

Instructions:

For the biscuit-pistachio base:

1. Step

Grind the biscuits to a fine powder and mix them with the crushed pistachios and melted butter.

2. Step

Press the mixture evenly into the bottom of a 20 cm diameter cake tin lined with baking paper.

3. Step

Place in the fridge for 15-20 minutes to set.

For the pistachio cream:

1. Step

Beat the cream cheese and icing sugar until smooth.

2. Step

Add the sweet cream, BAM Pistachio Spread, BAM Vanilla Paste and lemon juice and mix well.

3. Step

Gradually add the eggs, one at a time, and gently fold in. Finally, stir in the flour to make a smooth cream.

4. Step

Pour the cream on the cooled biscuit base and level the surface.

For baking:

1. Step

Preheat the oven to 150 °C.

2. Step

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. Step

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.

For the raspberry topping:

1. Step

Spread BAM Raspberry Jam without added sugar evenly over the cooled cheesecake.

2. Step

Garnish with fresh raspberries and chopped pistachios.

For service:

1. Step

Cut the cheesecake into pieces and serve cold. Enjoy the delicious combination of pistachio, raspberry and rich creamy texture.

Order ingredients with a 10% discount:

Premium BAM baking products.

Pistachio Spread, 200 g

13,90 €

Raspberry jam, no added sugar, 200 g

4,90 €

Vanilla paste, 50 g

4,90 €

Discount on products used in the recipe - 10%:

-2,37 €

Total:

23,70 €21,33 €

-10%

About the author

Teja K.

Vsebinski marketing

About us

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Cheesecake with pistachio and raspberry

Preparation time: 2 h 30 min

Difficulty: 2

Number of ingredients: 14

@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

The preparation is simple and the result impresses with its perfection - both to look at and to taste.

Ingredients:

For the biscuit-pistachio base:

120 g butter biscuits
30 g shelled unsalted pistachios, crushed
50 g unsalted melted butter

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 without added sugar
50 g fresh raspberries (or frozen) for decoration
30 g chopped pistachios for decoration

Instructions:

For the biscuit-pistachio base:

1. Korak

Grind the biscuits to a fine powder and mix them with the crushed pistachios and melted butter.

2. Korak

Press the mixture evenly into the bottom of a 20 cm diameter cake tin lined with baking paper.

3. Korak

Place in the fridge for 15-20 minutes to set.

For the pistachio cream:

1. Korak

Beat the cream cheese and icing sugar until smooth.

2. Korak

Add the sweet cream, BAM Pistachio Spread, BAM Vanilla Paste and lemon juice and mix well.

3. Korak

Gradually add the eggs, one at a time, and gently fold in. Finally, stir in the flour to make a smooth cream.

4. Korak

Pour the cream on the cooled biscuit base and level the surface.

For baking:

1. Korak

Preheat the oven to 150 °C.

2. Korak

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. Korak

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.