The preparation of the Cheesecake with Pistachio Cream is very easy and it is also the most loved in the summer season since it is made without using an oven. This recipe is part of the second lesson of the online pastry course @Cookpad taught by Flavia. For this recipe, I kept the idea of using lactose-free ingredients except for the pistachio spread (which I couldn’t find at the moment) that contains lactose, but if you decide to make it, look for it in organic stores, and you will surely find it.
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 735.32 (Kcal)
- Carbohydrates 49.79 (g) of which sugars 26.30 (g)
- Proteins 10.11 (g)
- Fat 55.77 (g) of which saturated 4.48 (g)of which unsaturated 4.23 (g)
- Fibers 1.82 (g)
- Sodium 245.53 (mg)
Indicative values for a portion of 164 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
- 7 oz dry biscuits (lactose-free)
- 7 tbsp lactose-free butter
- 1 cup ml vegetable whipping cream (lactose-free)
- 3.5 oz fresh creamy cheese (lactose-free)
- 3.5 oz mascarpone (lactose-free)
- 0.21 oz gelatin sheets
- 2 tbsp lactose-free milk
- 7 oz pistachio spread
- 1.75 oz pistachio crumbles
Tools
- Bowl
- Electric Whisk
- Parchment Paper
- Springform Pan 7 inches
Steps
For the base, finely crumble the biscuits with the mixer. Add the melted butter and mix well. Pour everything into a 7.9-inch springform pan with the bottom and side lined with parchment paper, and compact well with the back of a spoon. Let it rest in the fridge for 30 minutes.
Soak the gelatin sheets in cold water. Pour the already sweetened vegetable cream into a large bowl, and start whipping with the electric whisk, then add the cream cheese and mascarpone. Continue with the whisk and add the pistachio spread.
Add the squeezed and dissolved gelatin sheets to the cream made in a small bowl of warm milk and let it cool. Stir, pour the pistachio cream over the biscuit base, and level it. Place in the fridge and let it set for 3-4 hours. Decorate the Cheesecake with pistachio crumbles as you like. I cut strips of parchment paper, and after placing them on the surface, I sprinkled crumbles. I removed the mold and paper and served my Cheesecake to the guests.
Tips and Storage
The ingredients of this Cheesecake are all lactose-free except for the pistachio spread that contains milk powder. Those with lactose intolerance can replace it with a lactose-free pistachio cream available at the link I left.
The Cheesecake with Pistachio Cream should be stored in the fridge for no more than 2-3 days.
