2020-08-13 / test@t

Pistachio cheesecake with raspberries

I love the combination of pistachios and fragrant raspberries. This cheesecake exceeded all my expectations, it is delicious. Judge for yourself: a delicate biscuit on pistachio paste, a layer of raspberry confit and a velvet pistachio cheesecake interspersed with ripe raspberries. Thanks to the special technology of baking the cheesecake for a long time at a low temperature, it turns out to be unusually tender, plus there is no need to bother with water baths and worry about cracks. In general, I highly recommend trying it!

Ingredients

for pistachio biscuit: chicken eggs 2 pcs.
egg whites 12 g
pistachio paste 50 g
sugar 45 g
vanilla extract 1 ml
flour 40 g
for raspberry confit: fresh raspberries 300 g
sugar 30 g
starch 15 g
water 30 g
for pistachio cheesecake: cream cheese 500 g
sugar 120 g
pistachio paste 120 g
sour cream 250 g
cream 33% 170 g
chicken eggs 3 pcs.
egg yolks 2 pcs.
fresh raspberries 15 pcs.

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking pistachio biscuit. Beat the yolks and 15 g of sugar until white, add the vanilla extract.

Step 2

Mix pistachio paste with 10 g of egg white. Add pistachio paste in portions to the yolk mass.

Step 3

Beat the whites from two eggs until firm foam, gradually add the remaining sugar (30 g) and beat until stiff peaks.

Step 4

Gently mix the whipped whites into the yolk mass using a spatula.

Step 5

Add sifted flour in small portions.

Step 6

Cover a detachable dish with a diameter of 18-20 cm with baking paper, pour out the dough and bake in an oven preheated to 180 ° C for about 25 minutes.

Step 7

Cooking pistachio cheesecake. Put the cream cheese and sugar into the mixer bowl, mix until smooth.

Step 8

Add sour cream and pistachio paste and mix again at low speed until smooth.

Step 9

Pour in the cream, mix again.

Step 10

Then add eggs one at a time, knead after each until smooth at a low mixer speed. At the end, add 2 yolks and mix again.

Step 11

Pour the curd mass into a mold (I have a silicone 18 cm), I additionally evenly distributed raspberries in the curd mass. Bake at 95 ° C for 2.5-3.5 hours. It is better not to open the oven for the first two hours when the cheesecake stops shaking or only a small area in the center shakes, turn off the oven and leave the cheesecake until it cools completely. For the convenience of subsequent assembly, the cheesecake can be frozen.

Step 12

Making raspberry confit. Put raspberries and sugar in a saucepan. Heat the raspberries over medium heat until the sugar dissolves.

Step 13

In a small amount of water, dilute the cornstarch until smooth and pour it into the raspberries in a thin stream with constant stirring.

Step 14

We boil the raspberry confit to the desired thickness, remove it from the stove and let it cool. In the process of hardening, the confit will thicken even more.

Step 15

We carry out the assembly. Put the pistachio biscuit on the bottom of the split ring. If necessary, trim the biscuit to the diameter of the cheesecake.

Step 16

Put the cooled raspberry confit on the biscuit.

Step 17

Put the pistachio cheesecake on the confit, put it in the refrigerator for half an hour or an hour so that our cheesecake stabilizes. We decorate as desired. I have marzipan flowers, chocolate curls, peeled pistachios, chocolate leaves, raspberries.

Step 18