Ingredients

Main Ingredients

500 grams (1.1 pounds) soft cream cheese
200 grams (1 cup) sugar
4 eggs
200 milliliters (0.8 cup) cold heavy cream
100 grams (0.5 cup) natural pistachio paste
2 tablespoons cornstarch
We recommend:

Optional Toppings

Chopped pistachios
White chocolate
Berries
We recommend:

Instructions

Step 1

Preparation

Preheat your oven to 200°C (392°F).
Prepare an 18 cm (7 inch) diameter baking form.

Step 2

Making the Cheesecake

Mix the soft cream cheese with the sugar using a mixer on low speed until completely smooth.
Add the eggs one at a time, mixing well after each addition.
Gradually pour in the cold heavy cream and mix well.
Add the natural pistachio paste and cornstarch, and mix thoroughly.
For extra flavor, you can add chopped pistachios, if desired.

Step 3

Baking

Pour the mixture into the prepared baking form.
Bake the cheesecake for 30-35 minutes.
During baking, the cheesecake will rise significantly; this is normal.

Step 4

Cooling and Serving

Allow the cheesecake to cool completely.
Refrigerate for 6-8 hours before removing from the form.
Serve with white chocolate and berries for extra deliciousness.

Servings

🧁 Stylish Presentation: Serve your Pistachio Cheesecake with a sprinkle of chopped pistachios on top. Not only does it add a lovely crunch, but it also enhances that nutty flavor.

🍫 Decadent Drizzle: Melt some white chocolate and drizzle it over each slice for a touch of luxury that's irresistible.

🍓 Berry Burst: Accompany your cheesecake with fresh berries. The zingy burst from strawberries, raspberries, or blueberries pairs perfectly with the creamy texture of the cheesecake.

🌿 Mint Garnish: Add a sprig of fresh mint for a pop of color and a hint of freshness. It makes each slice look restaurant-worthy!

Equipment

Mixer

Essential for achieving that smooth, lump-free cream cheese mixture. A hand mixer or stand mixer will do the job.

We recommend:
Measuring cups and spoons

Accuracy is key in baking. Make sure to level off dry ingredients for precise measurements.

We recommend:

Variations

🌱 **Gluten-Free Option:** Easily make this recipe gluten-free by replacing the cornstarch with an equal amount of gluten-free cornstarch or arrowroot powder. You'll get the same creamy consistency without any gluten worries.

🌿 **Vegan Version:** Swap the cream cheese and heavy cream for their dairy-free counterparts. For the eggs, you can use 1 tablespoon of flaxseed meal combined with 2.5 tablespoons of water per egg. Allow the mixture to sit for a few minutes until it thickens before adding it to the mix. Finally, use vegan white chocolate for the toppings. Voila! A vegan delight!

Faq

  • How do I prevent my cheesecake from cracking?

    Ensure your ingredients are at room temperature before mixing to avoid overbeating, which can incorporate too much air and cause cracks. Also, avoid opening the oven door during baking to maintain a consistent temperature.

  • Can I freeze the cheesecake?

    Yes, you can! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw it in the refrigerator before serving.

  • How to make sure the cheesecake sets properly?

    Allow the cheesecake to cool in the oven for 1 hour with the door slightly open after baking. Then refrigerate for at least 6-8 hours to ensure it sets properly.

  • Can I add other toppings?

    Absolutely! Feel free to experiment with caramel sauce, chocolate shavings, or even candied fruits for extra flair.

  • How can I achieve a denser texture?

    Reduce the amount of heavy cream slightly, or blend the mixture on low speed to avoid incorporating too much air.

  • Is it okay to use store-bought pistachio paste?

    Store-bought pistachio paste is convenient and works well, but make sure to check the ingredients for added sugars or oils that might alter the taste.

Nutrition facts

Delicious Pistachio Spanish Cheesecake
Recipe Yield:8 servings
Calories:Approximate per serving
Calories (Min - Max):450 - 500
Total Fat:35g
Saturated Fat:20g
Protein:9g
Total Carbohydrate:27g
Total Sugars:20g