White Chocolate, Pistachio, and Raspberry Cheesecake – an irresistible combination of flavors that will win you over at the first bite!
For the base, I chose to use pistachio blondies to mix things up a bit, and I must say I really liked it! Of course, if you want, you can opt for the classic cookie base and add some pistachio flour. Proceed with a refreshing cream made of cream cheese, Greek yogurt, and white chocolate, with a surprise raspberry layer in the form of a gelee.
The freshness and tartness of the raspberries create a perfect contrast with the cream, balancing the sweetness of the white chocolate cream.
I find it perfect to serve at a special evening or simply to spoil yourself a bit.
In short, a delicious treat to try!! Shall we see how to prepare it together?
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Spring, Summer and Fall
Ingredients
- 3.5 oz white chocolate
- 3.5 oz butter
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 2 eggs (at room temperature)
- 1/2 cup pistachio flour
- 3/4 cup gluten-free flour (I used Schar Universal Mix)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 7 oz raspberries (or strawberries if preferred)
- 0.07 oz gelatin sheets
- 1.5 tbsp sugar
- 7.7 oz cream cheese
- 7 oz Greek yogurt
- 7 oz sweetened whipping cream (very cold, if you prefer fresh cream, increase the powdered sugar by 0.7 oz)
- 7 oz white chocolate
- 1 oz powdered sugar
- 0.18 oz gelatin sheets
- as needed pistachio crumbs
- as needed fresh strawberries and/or raspberries
Steps
First, prepare the pistachio blondie base with a 9-inch diameter pan. For the procedure, click here Gluten-Free Pistachio Blondies.
Let the blondies cool, then slice off the top to get a disc about 0.4 inches high.
Place it on the serving dish inside a 9-inch springform pan or an adjustable ring, inserting a strip of parchment paper or acetate for easy unmolding of the cheesecake.
Now prepare the gelee, you can use raspberries or strawberries to your taste.
Soak the gelatin in a little water.
Wash and dry the raspberries, place them in the immersion blender cup (cut the strawberries into pieces if using) with sugar and puree.
Heat a tablespoon of puree to dissolve the gelatin, then add it to the rest and blend momentarily. Now pour the gelee into a mold slightly smaller than the cheesecake base, I used a 8-inch springform ring lined with plastic wrap.
Freeze to set and meanwhile prepare the cream.
Soak the gelatin in a little water.
Whip the cream and set aside. Melt the chopped white chocolate, either using a double boiler or microwave, and let it cool slightly.
In another bowl, beat the cream cheese with yogurt and sugar using electric beaters, add the melted chocolate and then the dissolved gelatin in two tablespoons of cream, pour the gelatin in a stream while beating to prevent lumps. At this point, fold in the whipped cream.
Assemble the dessert. Retrieve the base, pour half of the cream, place the gelee in the center, cover with the remaining cream and level. Decorate with fresh fruits and pistachio crumbs as desired and refrigerate to set for at least 2 or 3 hours.
The slice …
FAQ (Questions and Answers)
If you’d prefer to make a classic base for the white chocolate cheesecake or simply want to simplify, you can use 7 oz of ground cookies with 2.8 oz of melted butter, naturally also gluten-free and lactose-free.
