Pistachio Chocolate Dream Cheesecake

Name: Pistachio Chocolate Dream Cheesecake
Prep time: 60 min
Cook time: 1380 min
Total time: 1440 min
Yield: 12 Raciones
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 cdta vanilla extract; 2 cda plain flour; 4 unidad eggs; 200 ml soured cream; 150 ml double cream; 100 g dark chocolate

Cake

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Tiempo de cocción

24 h

Raciones

Dificultad

Medium

Tiempo de preparación

60 min

Esta receta Thermomix® para Pistachio Chocolate Dream Cheesecake está lista en 24 h y rinde 12 porciones. Guía paso a paso con ajustes precisos de Thermomix® en MixBuch.

Descripción

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!

Ingredientes (13 ingredientes)

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 cdta vanilla extract
2 cda plain flour
4 unidad eggs
200 ml soured cream
150 ml double cream
100 g dark chocolate

Preparación (7 pasos)

Crush biscuits and pistachios

Configuración Thermomix®

10 seg/Velocidad 8

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

Combine base ingredients

Configuración Thermomix®

10 seg/Velocidad 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

Configuración Thermomix®

30 seg/Velocidad 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.