When I made this dessert for the first time, I didn’t know it would be such a success in the family, that in a short time I would be asked to make it for every possible occasion, from Christmas to birthdays, naturally varying the topping each time. Even my niece, who unfortunately still doesn’t fully appreciate homemade desserts, approved this cake with a thumbs up and, honestly, proceeded to enjoy a second slice! In short, a guarantee! It is a typical dessert from American tradition, made with a crunchy base of buttery biscuits, while the internal cream has a smooth and fluffy consistency like a mousse! The version I propose to you is a slightly Italian variant of the now famous New York cheesecake, with a cocoa batter and robiola instead of the usual cream cheese, garnished with pistachio flour and a dark chocolate topping, which will make this cake even more delicious! The procedure is very simple and it is baked in the oven, although some versions do not require baking. But the most exciting thing is its versatility, as you can serve it plain, with just a dusting of powdered sugar, or decorate it however you like, so you can present it to your guests in a different way each time.
Other cheesecakes:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 22 cm pan
- Cuisine: American
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you anything extra!
- 6.35 oz Digestive biscuits
- 3.5 oz butter
- 5.3 oz Brown sugar
- 3 Eggs
- 10.6 oz Robiola cheese
- cup Fresh cream
- 3 tablespoons All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 2.8 oz pistachio flour
- to taste Chocolate topping
- 20 Chocolate hearts (optional)
Tools
- 1 Mixer
- 1 Mixing bowl
- 1 Small pot
- 1 Pan
- 1 Spoon
- 1 Parchment paper
- 2 Bowls
- Electric whisks
- 1 Spatula
Preparation
Start preparing the base by putting the biscuits in a mixer and grinding them finely. Pour them into a bowl, add the melted butter previously prepared in a bain-marie and cooled. Mix everything until you get a sandy mixture.
Pour the mixture into the baking pan, lined with a sheet of parchment paper. Then press with the back of a spoon to compact the base.
In two bowls, separate the yolks from the whites. Beat the egg whites until stiff and set them aside. Work the yolks with the sugar, then add the sifted cocoa and flour.
Also add the liquid cream.
Incorporate the robiola and continue beating with the whisks until you get a homogeneous mixture.
Add the beaten egg whites a couple of tablespoons at a time, incorporating them gently with a spatula from bottom to top.
Pour the mixture over the base and bake in a preheated oven at 347°F for 50′*.
At the end of cooking, turn off the oven, leaving it closed for another 15-20′, then remove the cheesecake and let it cool completely. Open the cake pan, place the cake on a nice plate and decorate with plenty of pistachio flour, chocolate topping on the edges, and chocolate hearts that I myself created using molds.
And voilà… the baked chocolate and pistachio cheesecake is ready to be enjoyed!
Here is the even more delicious version with dollops of whipped cream!
Bon Appétit from La Cucina di Fefè!
Storage
👉The cheesecake can be stored in the refrigerator for up to 5 days. Alternatively, it can be frozen for a month.
Tips, notes, variations and suggestions
🟣*During baking, cracks may form, and the cake may slightly sink in the center, but this is perfectly normal.
🟣For a completely gluten-free version, you can replace the flour with 2 tablespoons of rice flour and 1 tablespoon of cornstarch.
