:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/UefeNCETCkcsJQRhK6x8/861826188817d31fc428bd74e68f42.jpeg "Pistachio cheesecake with Belgian chocolate")
Pistachio cheesecake with Belgian chocolate
This recipe is loved by young and old alike. We used whole wheat biscuits and homemade pistachio butter.
Ingredients
Dough
- 50 g ground wholegrain biscuits
- 50 g wholegrain spelt flour
- 50 g hazelnut
- 50 g pistachios
- 1 yolk
- 70 g confectionery sugar
- 20 g Homemade pistachio butter
Stuffing
- 120 g mascarpone
- 200 g soft cottage cheese
- 50 g sour cream
- 5 tablespoon whipped cream
- 6 tablespoon confectionery sugar
- 1 tablespoon maple syrup
- 1 whole egg
- vanilla paste
- 100 g Belgian white chocolate
- 2 tablespoon pistachio butter
- 3 tablespoon Crushed pistachios
Frosting
- a handful Belgian chocolate
- 3 tablespoon milk
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Directions
Mix the pistachios and add all the other ingredients to the pistachio shell.
Mix the whole wheat biscuits and peanut butter. Then, prepare a 22 cm diameter round baking tin, shape the biscuit casing using a spoon and bake at 170°C for 10 minutes.
In a food processor on low speed, blend mascarpone, cottage cheese, whipping cream, and sour cream.
Add sugar, egg, vanilla, maple syrup, chocolate and pistachio butter. Then, add the sifted flour with sugar. Bake for 50 minutes at 160°C. After baking, leave to cool with the oven open, later transfer to the fridge for 2 hours.
Prepare the chocolate glaze and place it in the refrigerator. Serve the next day. Bon appetite!
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