Name: Pistachio Chocolate Dream Cheesecake
Prep time: 60 min
Cook time: 1380 min
Total time: 1440 min
Yield: 12 Portionen
Ingredients: 100 g butter; 200 g digestive biscuits; 50 g shelled pistachios; 50 g toasted kataifi pastry; 800 g full-fat soft cheese; 200 g pistachio crème or butter; 200 g caster sugar; 1 tsp vanilla extract; 2 tbsp plain flour; 4 piece eggs; 200 ml soured cream; 150 ml double cream; 100 g dark chocolate

Cook Time

24 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Pistachio Chocolate Dream Cheesecake is ready in 24 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This pistachio chocolate dream cheesecake is a decadent dessert perfect for special occasions. The creamy cheesecake filling is infused with pistachio flavor and topped with a rich dark chocolate ganache. I've been making this cheesecake for years, and it's always a crowd-pleaser. The combination of the crunchy biscuit base, the smooth pistachio cheesecake, and the intense chocolate topping is simply divine. It takes a bit of time to prepare, but the result is well worth the effort. This cheesecake is especially wonderful during the festive season or for a birthday celebration. Feel free to add some extra pistachios for decoration!

Ingredients (13 ingredients)

Preparation (7 steps)

Crush biscuits and pistachios

Thermomix® Setting

10 sec/Speed 8

Place 200g digestive biscuits and 50g shelled pistachios into the mixing bowl and crush for 10 Sec./Stufe 8.

Combine base ingredients

Thermomix® Setting

10 sec/Speed 4

Add 50g toasted kataifi pastry and 100g melted butter to the mixing bowl and mix for 10 Sec./Stufe 4.

Prepare and bake the base

Press the mixture into the base of a 23cm springform tin and bake in a preheated oven at 200°C/180°C fan/gas 6 for 10 minutes. Let it cool completely.

Prepare the cheesecake filling

Thermomix® Setting

30 sec/Speed 4

Add 800g full-fat soft cheese, 200g pistachio crème or butter, 200g caster sugar, 1 tsp vanilla extract, 2 tbsp plain flour, 4 eggs, and 200ml soured cream to the mixing bowl. Mix for 30 Sec./Stufe 4 until smooth.

Bake the cheesecake

Pour the cheesecake mixture over the cooled base. Bake in a preheated oven at 160°C/140°C fan/gas 3 for 45 minutes. Then, turn off the oven and let the cheesecake cool inside with the door closed for 1 hour, then ajar for another hour. Cool for a third hour at room temperature, then cover and chill overnight.

Prepare the chocolate ganache

Heat 150ml double cream in the microwave or in a small pan until just steaming. Place 100g dark chocolate in a heatproof bowl, pour over the hot cream, and let it stand for a few minutes. Stir until smooth.

Add ganache topping

Carefully pour the chocolate ganache over the cheesecake layer and quickly spread to the edge before it sets. Sprinkle the extra pistachios and kataifi pastry around the edge. Chill for at least 30 minutes before serving.