Raspberry and pistachio cheesecake

Raspberry and pistachio cheesecake

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Cheesecake is one of the maximum searched-for recipes on flavor.Com.Au at Christmas time, so we created this festive version flavoured with pistachios and raspberries for you.

The ingredient of Raspberry and pistachio cheesecake

  1. 40g (1/4 cup) pistachios, plus greater, chopped, to serve
  2. 270g (1 1/4 cups) caster sugar
  3. 150g (1 cup) simple flour
  4. 1/four teaspoon sea salt
  5. 100g butter, chilled, chopped
  6. 1 egg yolk
  7. 750g cream cheese, chopped, at room temperature
  8. 250g ctn bitter cream
  9. 1 vanilla bean, split, seeds scraped
  10. 2 teaspoon finely grated lemon rind
  11. four eggs
  12. 125g sparkling raspberries, plus extra, to serve
  13. 300ml ctn double cream, whipped to soft peaks

The instruction how to make Raspberry and pistachio cheesecake

  1. Preheat the oven to 180C/160C fan compelled. Grease the base and aspect of a 22cm (base size) springform pan and line with baking paper.
  2. For the bottom, method pistachios and 1/4 cup sugar until finely chopped. Add the flour and salt. Process until mixed. Add the butter. Process till aggregate resembles great crumbs. Add the egg yolk. Process till combination just comes together. Place in prepared pan. Press to cowl the base of the pan and use the lower back of a spoon to easy the surface. Place in freezer for 30 minutes to relaxation.
  3. Line pastry base with baking paper and fill with pastry weights or rice. Bake for 15 mins. Remove pastry weights or rice and paper. Bake for a similarly 15-17 minutes or till golden. Set aside to cool.
  4. Reduce the oven to 170C/150C fan forced. Place a large sheet of greater-wide foil on a easy work floor. Place the cake pan in the centre of the foil. Fold edges round facets to enclose the pan. Repeat with any other sheet of more-huge foil to double line the pan.
  5. Process the cream cheese, sour cream, vanilla bean seeds, lemon rind and closing 1 cup sugar till smooth. Add the eggs, 1 at a time, processing until easy and combined. Pour 1/2 the cream cheese combination over the prepared base. Sprinkle over the raspberries. Pour over the closing cream cheese mixture. Place in a huge roasting pan. Add sufficient boiling water to roasting pan to come back 3cm up the aspect of cake pan. Bake for 1 hour 10-20 minutes or until simply set (mixture ought to wobble barely inside the centre). Turn oven off. Leave cheesecake within the oven, with the door slightly ajar, for 1 hour. Stand at room temperature for 1 hour or until cooled completely. Place within the refrigerator for four hours to relax.
  6. To serve, top the cheesecake with whipped cream and sprinkle with the greater raspberries and pistachios.

Nutritions of Raspberry and pistachio cheesecake

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calories: https://schema.org
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