Home Recipes Baked pistachio cheesecake

Baked pistachio cheesecake

Pistachio cheesecake with Lotus base and creamy pistachio topping.

Cheese Dairy Nuts

Baked pistachio cheesecake

Debic's Culinary Team

Debic

Ingredients

For 24 servings

Base

200 g Lotus Biscoff®

40 g Debic Cake Butter

Cheesecake

1000 g Debic Cream Cheese

200 g pistachio paste

200 g Debic Stand & Overrun

280 g eggs

200 g sugar

35 g cornstarch

2 g salt

Decoration

200 g pistachio paste

100 g grounded pistachio

Debic products used

Cake Butter 4x2.5KG

Cream Cheese

Stand & Overrun 1L

Preparation

Base

Line the bottom and sides of the mould with baking paper.

Blend the Lotus biscuits and mix with the Cake Butter.

Press the mixture into the bottom of the mould and freeze.

Cheesecake

Blend all ingredients in a Thermomix until fully homogenised.

Pour over the frozen base. Bake according to the desired texture

Finishing touch

Once the cheesecake is cold, pour the pistachio paste over the cake and the grounded pistachio around the edge.

Cheese Dairy Nuts

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