Cheesecake raspberry pistachio
To change a little bit from French pastries, The Kitten offers you this cheesecake raspberry pistachio recipe. This American dessert is found all over the world and it is easy to explain this success: simple ingredients, a lot of textures and incomparable tastes.
Moreover, it can be declined and reinvented ad infinitum. Once you master it, all the possibilities are open to you.
There are several versions: with or without baking. The Kitten prefers a version cooked in the oven. Several reasons: this version is less greasy (because it is made with faisselle and not creamcheese) and the texture is lighter than a traditional cheesecake.
You can replace the faisselle with drained cottage cheese.
A great advantage, this cheesecake can be made the day before the tasting.
For the biscuit, no special precaution. Feel free to replace some of the cookies with speculoos to give a spicy twist to your dessert.
This layer of biscuit will be covered with a device based on egg, faisselle and lemon zest to bring creaminess and freshness.
Concerning fruit jelly, The Kitten chooses raspberries but anything is possible: mango, pear, etc.
And no problem to use frozen fruits: these fruits are harvested when ripe and frozen very quickly. This is therefore preferable to green fruits, left in a shed for weeks….
Finally, we finish with a creamy whipped cream and pistachio powder. The latter is very easy to make: you mix until you obtain a powder. You can leave crushed pistachio pieces for more taste and crunch.
Cheesecake raspberry pistachio
Ingredients (for 8 people)
For the biscuit base
- 250 crushed biscuits
- 125g melted semi-salted butter
For the cheesecake
- 500g drained faisselle (or cottage cheese)
- 100g of sugar
- 3 eggs
- 25cl single cream
- The zest of 2 organic lemons
For the raspberry jelly
- 400g fresh or frozen raspberries
- 2 tablespoons of water
- 1 tbsp sugar
- 4 sheets of gelatin to soak in very cold water
- 30cl very cold whipping cream
Straightening and finishing
- Pistachio powder
Preparation (40min + 50min of cooking + 4h of rest)
- Mix the crushed biscuits with the melted butter. The biscuits must be well absorbed.
- Pour into a 22cm high circle and press down to evenly distribute the preparation.
- Keep in a cool place.
- Preheat the oven to 180°C.
- In a bowl or bowl of a processor equipped with the whisk, beat the faisselle until it has a smooth texture.
- While continuing to whisk, add the sugar and eggs. Once the mixture is homogeneous, add the cream and whip one last time at low speed.
- Pour over the cookie base and bake for about 55 minutes.
- Let cool before reserving in the fridge. (level the surface with a knife if necessary to obtain a smooth surface).
- In a saucepan over medium heat, place the raspberries, sugar and water.
- Cover and let simmer for 10 to 15 minutes. Mix, pass through a sieve to remove the seeds. Turn back to medium heat.
- At the first boil, add the drained gelatin with a small whisk.
- Pour over the cheesecake, making sure to spread the mixture evenly. Keep in a cool place for at least 4 hours.
- Whip the cream with a mixer and keep it in a cool place in a piping bag.
Assembly and finishing
- Place the cheesecake on a serving plate and gently remove the circle.
- Poach the whipped cream, then sprinkle the entire surface with pistachio powder.
- Serve immediately.