info@bamchocolate.com 
Login 
en 
BAM Cake converter 
Login 
Ingredients:
For the base:
- 200 g butter biscuits
- 100 g melted butter
For the cream:
- 500 g cream cheese
- 200 ml sweet cream
- 100 g BAM Pistachio paste
- 100 g BAM Pistachio Spread
- 1 teaspoon vanilla paste
- 100 g powdered sugar
- 2 eggs
For decoration:
- 50 g roasted pistachios
- 1 tablespoon BAM Pistachio spread
Instructions:
To prepare the base :
1
Crush the biscuits into crumbs (you can put them in a plastic bag and grind them with a rolling pin).
2
Add the melted butter and mix well to form a sticky paste.
3
Press the mixture evenly on the bottom of a baking tray (about 22 cm in diameter) lined with baking paper. Place the baking tray in the fridge to set (about 15 minutes).
For the cream:
1
In a large bowl, mix together the cream cheese, BAM Pistachio Paste, BAM Pistachio Spread, icing sugar and vanilla. Stir until smooth.
2
Add the eggs, one at a time, mixing well each time to combine with the cream.
For baking:
1
Preheat the oven to 160°C. Pour the cream over the prepared base and spread it evenly.
2
Bake the cheesecake for about 50-60 minutes until it is firm but still soft in the centre.
3
Once baked, let it cool completely, then place it in the fridge for at least 4 hours, preferably overnight.
For decoration:
1
Before serving, garnish the cheesecake with roasted pistachios and a little BAM crunchy pistachio protein spread with sweetener for the topping.
Recommended
Gluten free
Best seller
Quick desserts 
Slovenščina
Hrvatski
Deutsch
Italiano
Česky
Polski
Magyar
Français
Slovák
Nederlands
Español