Cheesecake with cookies and pistachios with thermomix
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3 May, 2024
This recipe has been made by our friend Luz María Lagoa Vives. Hello friends, another Saint Friday Pastry Chef, I’m stopping by to sweeten the entire group with a new recipe.
This week’s, a cheesecake with pistachios. Super delicious. I recommend it to you
Cheesecake with cookies and pistachios with thermomix
Cheesecake with cookies and pistachios with thermomix
People
6
Cooking time:
30 minutes
Total Time
30 minutes
Kitchen Spanish Cuisine
Category:
desserts with thermomix
Ingredients of Cheesecake with cookies and pistachios with thermomix
BASE
140 grams cookies (whatever you have)
40 grams pistachios
60 grams melted butter
PISTACHIO CREAM
100 grams pistachios (peeled naturally)
100 grams white chocolate (melting and desserts)
CHEESECAKE
350 grams cream cheese
250 grams cottage cheese (replaceable with fresh cheese, quark or any other soft cheese)
50 grams sugar
Vanilla
300 ml cream
130 grams pistachio cream
4 eggs (M)
15 grams cornstarch
Preparation of cheesecake with cookies and pistachios with thermomix
PISTACHIO CREAM
Chocolate in the glass,
6 seconds / speed 8
Set aside and reserve
We place the pistachios in the glass,
12 seconds / speed 10
We lower remains to the bottom.
20 seconds / speed 7
We lower remains to the bottom.
15 seconds / speed 5
We add the reserved chocolate, around the blades,
2 minutes / 50°C / speed 3
We pour it into a container and put it in the refrigerator for about 30 minutes until it is useful (it will gain greater consistency).
Used in the recipe, and if we have leftovers, store it in the cold.
When we want to use it again, just warm it for a few seconds in the microwave so that its texture is spreadable or manageable.
BASE
Cookies in the glass,
6 seconds / speed 8
we add pistachios lis,
4 seconds / speed 8
We put it aside in a bowl and add the melted butter, integrate
We line the base and sides of the mold with baking paper and pour out the dough, indicating well by surface. We put it in the refrigerator
CHEESECAKE
We add all the ingredients to the glass, except the cornstarch,
1 minutes / speed 5
then we add the cornstarch,
10 seconds / speed 5
BAKED
We take the base out of the refrigerator and pour over it.
Oven preheated to 180°, heat up and down
If we want a semi-liquid consistency, we will bake for about 30/35 minutes.
On the other hand, if you want it to be more consistent but maintain its creaminess, simmer for about 40/45 min.
In either of the two options, then we will turn the grill to 200°, and we will keep it for about 2 or 3 minutes so that it toasts slightly on top (watching so that it does not burn.
We turn off and remove to cool.
Once cold and without unmolding, we will take it to the cold for a few hours
Then, we will unmold it and optionally decorate it.