Pistachio cheesecake with air fryer – airfryer

Preparation of pistachio cheesecake with an air fryer – airfryer

1. We are going to start by making the pistachio cream, you can buy it ready-made, but this cream is 100% homemade, therefore it has 99% pistachio… nothing to do with the ones you buy ready-made.
2. We use 200gr. of toasted pistachios and without added salt, we will remove the skin so that we are left with a cream with a green and colorful tone, for this we are going to put a pot with water on the fire, when it is boiling we add the pistachios in it and immediately stop the fire, we will leave them there for 15 minutes,
3. then we will strain the pistachios to discard the water, and when they are cold we will peel them, they peel very easily, but since there is a large quantity, you have to be patient or help, or both ?,
4. With the peeled pistachios we take them to a food processor or a blender glass, we have to crush the pistachios until we obtain a paste or cream,
5. We are going to need about 10 minutes in total but we will do it in batches of at most 2 minutes, we will stop to control the texture of the cream and to lower the pistachios that remain there from the walls of the blender, to help this process.
6. when we have finished about 4 minutes we are going to add a couple of tablespoons of virgin olive oil, we continue for another 4 minutes (in short batches) and now we add another two tablespoons of water, it will help us a lot to achieve the texture we want, we grind again and you will see that we almost have the cream ready, the final texture is to everyone’s taste.
7. With the cream already ready, we start with this pistachio Cheesecake, a large container, add the cream cheese and sugar, with the rods we will beat until these two ingredients are fully integrated,
8. then we add the pistachio cream, we have used 120gr. of cream, we will use the rest to cover the cake, but this is optional, if you want you can add more to the cake, although we believe that 120g of cream already gives a good touch of pistachio, it leaves an exquisite flavor… well, we mix the cream and then add the eggs, we use 4 eggs size L, we integrate them two by two,
9. and then it is the turn of the whipping cream (milk cream), we mix again and finally we only have to add the corn starch flour (Maicena), to add the flour we will use the strainer, we fully integrate and we already have complete the mix of this pistachio cheesecake.
10. Now we prepare the mold, which we have lined with baking paper, as we do with all cheesecakes, we take the mixture to the mold, it is 18cm in diameter and 7.5cm. high, and the quantities of the ingredients are exact for this size, therefore we will not have anything left over, it is one finger or a little more than overflowing, just enough for when it goes up into the fryer or oven.
11. Now we are going to take the mold to the air fryer, without preheating, it will be
12. 40 minutes / 165ºc
13. After 40 minutes we are going to let it rest inside for 30 minutes, then outside at room temperature for 1 more hour, and finally in the refrigerator for at least 1 hour, if it is longer, the better.
14. We remind you that cooking times can vary from one fryer to another, the same would happen with an oven.
15. The decoration of the cake is to the taste of each one, but in case you are interested, ours was with pistachio cream that we had left over, to which we added a spoonful of cream cheese and a little sugar, mix and add it as of coverage on the cake, finally we added a few pistachios.
16. Hope you liked it!
17. Maria and Miki’s kitchen.