Steps for the Double Flavored Pistachio and Chocolate Cheesecake

• To make this splendid double-flavored pistachio and chocolate cheesecake, start by preparing the base. Melt the butter in a saucepan and let it cool slightly. Finely grind the chocolate biscuits in a food processor. Pour the biscuits into a bowl, add the melted butter, and mix to form a sandy texture. Line the base of a 7-inch springform pan with parchment paper and place the biscuit mixture on it. Level the base well with the back of a spoon and refrigerate for about 20 minutes or freeze for 10 minutes.

  

• For the pistachio cheesecake cream, add the well-chilled mascarpone, chilled fresh liquid cream, and powdered sugar to a bowl and whip for a few minutes with an electric whisk to obtain a fluffy and dense mixture. Add the spreadable pistachio cream and carefully mix with a spatula. Once the pistachio filling is ready, set it aside in the fridge. To make the chocolate cheesecake cream, add the well-chilled mascarpone, chilled fresh liquid cream, and powdered sugar to a bowl and whip for a few minutes with an electric whisk to obtain a fluffy and dense mixture. Add the melted dark chocolate, previously melted in a bain-marie and cooled, and mix carefully to obtain a homogeneous mixture. Place this last filling in the fridge as well.

  

• Take the pan from the fridge or freezer, place a stainless steel pastry ring (8-10 cm) lined with food-grade film in the center of the pan, and pour the pistachio mixture into a piping bag, placing the filling all around, leveling the surface well with the back of a spoon. See photo. Place the cheesecake in the freezer to set for at least 50 minutes. Take the cheesecake from the freezer, gently remove the pastry ring, and pour the reserved chocolate cheesecake cream into the center, leveling it well. Return the pan to the freezer for a couple of hours. Take the cake from the freezer and release the circle gently with the help of a hairdryer, also remove the parchment paper, and place the cake on a serving plate. Let the cheesecake acclimate in the fridge for 40 minutes.

  

• Take the cheesecake and decorate the surface with plenty of spreadable pistachio cream and chocolate chips. Put back in the fridge and serve after an hour.

  

• And here’s the double-flavored pistachio and chocolate cheesecake ready. It’s addictive. I hope you like this latest recipe of mine, see you next time, friends.