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Ingredients:
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Ingredients (for a baking tray 18 cm in diameter):
- 100 g BAM cheesecake mix
- 200 g BAM pistachio spread
- 100 g biscuits
- 50 g melted butter
- 250 ml cold water
- 300 ml whipping cream
- 50 g BAM white chocolate
- Peeled pistachios
@bamchocolate.com BAM Pistachio Cheesecake A refreshing and creamy cheesecake with a crispy biscuit base, light cream made from BAM cheesecake mix and BAM pistachio spread. It is topped with a white chocolate and pistachio sauce and garnished with crunchy peeled pistachios for the icing on the cake. The perfect dessert for lovers of nutty and delicately sweet flavours. Ingredients (for an 18 cm cake tin): 100 g biscuits 50 g melted butter 250 ml cold water 100 g BAM cheesecake mix 300 ml whipping cream BAM pistachio spread 50 g BAM white chocolate Peeled pistachios PREPARATION: Prepare the biscuit base: Crush the biscuits into fine crumbs. Mix them with the melted butter until combined. Press the mixture evenly onto the bottom of an 18 cm cake tin (if your tin is larger, adjust the quantities accordingly). Place in the fridge to set. Prepare the cream: In a bowl, mix cold water with the cheesecake mix until smooth. In another bowl, whip the cream until soft peaks form. Gradually fold the whipped cream into the cheesecake mixture, then add 2 tablespoons of BAM pistachio spread and stir gently. Pour the cream mixture over the chilled biscuit base and refrigerate for at least 30 minutes. Prepare the topping: In a small saucepan, melt the white chocolate and mix it with the remaining BAM pistachio spread and warm cream. Stir until smooth. Spread the topping evenly over the cheesecake. Finish: Refrigerate the cheesecake for at least 4 hours, ideally overnight, so it sets well and the flavors develop. Serving: Before serving, decorate the cheesecake with peeled pistachios for extra flavor and a decorative touch. Cut into slices and serve chilled. #bamchocolate #mojacokolada #bamspices #howto #howtomake #baking #cooking #spice #becomeamaster
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Instructions:
Preparation of the biscuit base:
1
Crumble the biscuits into fine crumbs. Mix them with the melted butter to make a homogeneous mixture.
2
Press the mixture evenly into the base of an 18 cm baking tray (if your tray is larger, adjust the quantity of ingredients). Place in the fridge to set.
Preparation of the cream:
1
In a bowl, mix the cold water and the cheesecake mix until smooth.
2
In another bowl, whip the cream until soft peaks form.
3
Gradually add the whipped cream to the cheesecake mix, then add 2 tablespoons of BAM pistachio spread and stir.
4
Pour the cream on the hardened biscuit base and place in the fridge for at least half an hour.
Preparation of the dressing:
1
Melt the white chocolate in a small bowl, mix with the remaining BAM pistachio spread and the warm sweet cream. Stir until you have a smooth topping.
2
Spread the topping evenly over the top of the cheesecake.
Completing:
1
Place the cheesecake in the fridge for at least 4 hours, preferably overnight, to set nicely and allow the flavours to meld.
Serving:
1
Before serving, garnish the cheesecake with peeled pistachios for extra flavour and a decorative look.
2
Cut into pieces and serve chilled.
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