Chocolate Cheesecake with Pistachio Crumbles. A simple and quick dessert to prepare, that will win you over at the first bite.
The chocolate cheesecake with pistachio crumbles is a delicious cake that everyone loves. As I was saying, it’s easy to prepare and guaranteed to succeed.
It’s a perfect dessert for any occasion, even special ones.
So let’s see how to prepare the chocolate cheesecake with pistachio crumbles.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cuisine: Italian
- Seasonality: All seasons
- Energy 624.93 (Kcal)
- Carbohydrates 39.55 (g) of which sugars 23.93 (g)
- Proteins 7.63 (g)
- Fat 49.81 (g) of which saturated 15.64 (g)of which unsaturated 4.77 (g)
- Fibers 0.70 (g)
- Sodium 210.91 (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
- 3 tablespoons milk
- 2 tablespoons butter
- 1 cup chocolate chips
- 1.5 cups cream cheese
- 4 teaspoons sugar
- 7 tablespoons butter (melted)
- 7 oz Digestive biscuits
- 1 cup heavy cream
- 1 cup mascarpone
- 1/3 cup chocolate chips
Tools
- 1 Small Pot
- 3 Bowls
- 1 Mixer
- 1 Spoon
- 1 Spatula
- 1 Springform Pan
- 1 Parchment Paper
How to prepare the chocolate cheesecake with pistachio crumbles
First, crumble the biscuits. I chopped them with the Bimby for 5 seconds at speed 6.
Mix the biscuits with the melted butter and stir with a spatula.
Place the biscuits in a 9.4-inch springform pan, previously lined with parchment paper.
Press with the back of a spoon and refrigerate for about 30 minutes.
In a small pot, place the milk, butter, and chocolate. Move to the stove and let everything melt well.
In a bowl, place the cream cheese, sugar, and melted chocolate. Stir with a spoon.
In another bowl, whip the cream with the mascarpone. Add the chocolate mixture and mix with a spatula using movements from bottom to top to keep the mixture airy.
Also add and mix in the chocolate chips.
Pour the mixture into the pan. Level it. Decorate with chocolate chips and pistachio crumbles.
Let it rest in the refrigerator until ready to serve.
Storage
The cheesecake keeps in the refrigerator for 3/4 days, well covered with plastic wrap or in an airtight container. It is not recommended to freeze it, as the texture might change.
FAQ (Questions and Answers)
Can I replace the Digestive biscuits?
You can use other types of dry biscuits like shortbread or ladyfingers. (Depending on the biscuits, the amount of butter might vary).
Can I replace the chocolate chips?
You can use finely chopped dark, milk, or white chocolate.
Can I replace the pistachio crumbles?
You can substitute with other chopped nuts like hazelnuts, almonds, or walnuts, or omit them if you prefer.
