How to make
On a trip to Italy, I bought some pistachio paste, and since then I've been wondering what recipe to use it in. Today I decided to make cheesecake and I have my recipe here for you.
Pistachio paste is available in stores.
The ingredients for this cheesecake are for an 8″ (20 cm) diameter tin. For a bigger tin, double the ingredients.
For the gluten-free version of the cheesecake, I used coconut flour.
For the the base of this cake, beat the egg with the sugar.
Then add the yogurt and mix.
Melt the butter and add it as well.
Add the coconut flour to these ingredients and mix, until moist crumbs form.
Cover the tin, in which you will bake the cheesecake, with baking paper.
Transfer the mixture for the base and press it to form a cake layer.
Also form a small boarder with a height of about two centimeters.
If you choose, you can make the base in the classic way with biscuits and butter.
Grind the biscuits into fine crumbs in a blender.
Add melted butter to them and mix.
Transfer the mixture into the baking tin and press it down to form the base.
Put the base in the refrigerator and in the meantime prepare the cream.
Mix the ricotta cheese with the powdered sugar and mix. You can replace the ricotta with fine, creamy cottage cheese.
Add the sour cream.
Then add the eggs, one at a time, by mixing.
Finally, add the vanilla and cornstarch.
Mix, until a homogeneous mixture is obtained.
Remove the tin with the base from the refrigerator and pour the cheesecake cream into it.
Bake the cheesecake in a preheated oven at 360°F (180°C) for 40 minutes.
Once the baking time is up, turn off the oven and open the door slightly. Leave the cheesecake inside for another 10-15 minutes.
Then take it out of the oven and spread it with pistachio paste while it's still warm but not hot.
As soon as it cools completely, put the gluten-free cake in the refrigerator for two or three hours.
Before serving, sprinkle it with ground or finely chopped pistachios.
Enjoy this great Pistachio Cheesecake.
