The STRAWBERRY AND PISTACHIO CHEESECAKE is a delicious and cheerful dessert, full of fruit and creaminess, perfect for ending a family lunch or celebrating the birthday of a little sweet-tooth. It’s a cheesecake served cold, no-bake, very delicate and visually appealing, also thanks to its double cream that makes it stand out.
This dessert doesn’t require a lot of time or particular pastry skills. Just get sweet, juicy strawberries and fragrant pistachios, respect the quantities and follow the step-by-step instructions below. Preparing this cake will take very little active time and will only need a proper period in the refrigerator to set well. Don’t forget the decoration: the cheesecake is fantastic on its own, but well decorated it will create that “wow” effect that makes both guests and the baker happy!
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 503.78 (Kcal)
- Carbohydrates 46.71 (g) of which sugars 33.50 (g)
- Proteins 7.69 (g)
- Fat 32.03 (g) of which saturated 7.37 (g)of which unsaturated 5.33 (g)
- Fibers 1.73 (g)
- Sodium 200.74 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups Digestive biscuits (or other plain cookies, crushed)
- 6 tbsp butter (melted)
- 2/3 cup strawberries
- 1/2 tsp lemon juice
- 2 tbsp powdered sugar
- 7 oz cream cheese (spreadable)
- 2/3 cup Greek yogurt
- 3/4 cup sweetened whipping cream (cold, to be whipped)
- 1 cup powdered sugar
- 1 tbsp milk
- 3 sheets gelatin sheets
- 1/3 cup pistachio spread
- 2/3 cup strawberries
- 2 tbsp chopped pistachios
Tools
- 1 Springform pan 8 in
- 2 Bowls
- 1 Electric hand mixer
- 1 Food processor
- 1 Spatula
- Acetate rolls for pastry
Steps
Place the biscuits in the food processor and pulse until finely ground. Add the melted butter and mix well. Line an 8 in springform pan with parchment paper and, if you have it, line the sides with acetate (if you don’t, parchment is fine).
Pour the biscuit mixture into the pan and press it down firmly with the back of a spoon. Place in the fridge for 30 minutes.
Wash the strawberries thoroughly, hull and chop them. Put them in the jar of an immersion blender with the lemon juice and powdered sugar. Blend everything until you obtain a smooth sauce and set aside.
In a bowl place the cream cheese, the very cold whipping cream, the Greek yogurt and the powdered sugar. Beat everything with an electric mixer until you get a smooth and fluffy mixture.
Soak the gelatin in cold water for 5 minutes. Then squeeze it, add it to the milk slightly warmed and let it dissolve.
Pour it into the cream and incorporate it well.
Divide the cream into two parts. Into one add the strawberry purée and into the other the pistachio spread. Mix the creams well.
Take the biscuit base out of the fridge. Line the sides of the pan with a strip of acetate, or alternatively with a strip of parchment paper, and pour in the pistachio cream.
Transfer to the fridge for 20 minutes so it can firm up slightly.
After the time has passed, pour the strawberry cream, level the surface and place again in the fridge for at least 8 hours. The best option is to prepare it the night before for the next day.
After the resting period in the fridge, decorate your strawberry and pistachio cheesecake with halved strawberries and chopped pistachios. As it is very soft and delicate, don’t overdo the strawberries, otherwise it may collapse.
Keep refrigerated until serving.
