The most creamy pistachio cheese cake with Thermomix

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28 May, 2025

An irresistible delight for pistachio fans and thermomix lovers

In the Olympus of desserts, there is a new goddess that deserves throne and altar: the pistachio cheese cakea bomb creaminess, roasted flavor and enveloping aroma that combines the best of two worlds: the refinement of the pistachio and the power of cream cheese.

This recipe will not only make you salivate while baking, but will reconcile with homemade desserts, those that require patience but return pure love in each bite.

The key is in the pistachio butterthat green gold that, by mixing with cream cheese, sour cream And a touch of vanillaconvert this cheesecake into a sublime version, with a dense body but nothing cloying. And if you have Themomixprepare to conquer the palate of your friends without disheveling.

The most creamy pistachio cheese cake with Thermomix

People

Cooking time:

50 minutes

Total time

50 minutes

Kitchen

Themomix

Category:

Desserts with Thermomix

Ingredients of the most creamy pistachio cheese cake with Thermomix

For the cookie base:

300 g of digestive cookies or graham crackers
113 g of salt without salt, melted
1 tablespoon of icing sugar
A pinch of fine salt

For pistachio filling:

453 g of cream cheese, at room temperature
200 g of white sugar
½ teaspoon of fine salt
2 teaspoons of vanilla extract
200 g of pistachio butter
240 g of cream sour (or crème fraîche)
2 big eggs
1 lemon zest (optional, but recommended for freshness)

Preparation of the most creamy pistachio cheese cake with Thermomix

1. Prepare the cookie base
Put the cookies, the icing sugar and the pinch of salt in the glass. Crush 10 seconds at speed 8. Add the melted butter and mix 10 seconds more at speed 5 until obtaining a wet and sandy mixture.
Pour into a 20 cm mold with high walls, lined with baking paper. Press the mixture against the bottom and sides of the mold with the back of a spoon. Bake at 180 ° C for 10 minutes. Let cool while preparing the filling.
2. Make the filling
Lower the oven temperature to 160 ° C. Clean the glass and add cream cheese, sugar and salt. Beat 30 seconds at speed 4, until the mixture is totally smooth. Add the vanilla and the pistachio butter, and mix again 30 seconds at speed 4. Check that there are no lumps. Lower the remains with the spatula and mix 10 more seconds.
Add the sour cream and mix another 20 seconds. Finally, incorporate the eggs one by one, beating only the fair (15 seconds per egg at speed 3). If you use the lemon zest, add it with the sugar at the beginning to aromatize from the beginning.
3. PERFECT HORNEED TO THE BLAND MARY
Pour the mixture into the mold on the already cold base. Place this mold inside a larger fountain with hot water, covering up to the middle of the mold (water bath).
Bake for about 50 minutes, but do not trust the clock: when the edges are curdled and the center trembles slightly like a flan, it will be ready. If you give too fast, it covers with aluminum foil.
Turn off the oven, open the door slightly with a wooden spoon and let the cake cool inside for 30 minutes. Then, close the door and let stand 15 more minutes. Take out, let cool completely at room temperature and then refrigerate at least 8 hours (yes, the wait is torture, but necessary).

Final tips for a pastry cheesecake

Detachable mold? It can be used, but do not put it directly in the water. Better bake the water bath on a lower tray to avoid leaks.
Gourmet height: If you use a smaller mold (like one of 15 cm), the cake will be higher, New York Cheesecake style. Of course, you can sink a little when cooling.
Suggested decoration: Throbbed pistachos, a splash of honey or even a little grated white chocolate raise the visual and gustative finish.