Pistachio cheesecake
- Preparation time Twenty minutes
- cooking time Four minutes
- enough for eight people
The components
Biscuit base ingredients:
- Forty grams of melted butter.
- One hundred and sixty grams of biscuits .
Cheesecake Ingredients:
- A teaspoon of vanilla flavor.
- Three hundred and fifty grams of cream cheese.
- One hundred and eighty milliliters of previously whipped cold whipping cream and placed in the refrigerator until use (whisk with an electric whisk until it becomes smooth and soft in texture).
- One hundred grams of fine sugar.
Ingredients for pistachio cream:
- Twenty grams of fine sugar.
- Half a spoonful of fine salt.
- Sixty grams of unsalted butter, melted.
- A cup of crumbled sweetness - for decoration -
- One hundred and twenty-five grams of pistachio paste.
How to prepare
Base preparation:
- Grind the biscuits in a food processor until smooth, then put them in a deep mixing bowl and mix the melted butter with it, then put the biscuits in a metal cheesecake mold and press it firmly, then put it in the refrigerator for ten minutes.
- Mix the cream cheese, sugar, and vanilla in a deep mixing bowl, then beat the mixture with the electric whisk until it becomes smooth, then add the whipped cream to the mixture and stir gently, then pour the mixture over the biscuit base, taking care to level the surface, then put the mixture in the refrigerator for four Hours.
- Put the butter and sugar in a deep mixing bowl, then mix them slightly, then beat the mixture with an electric mixer at a medium to high speed for two to three minutes, then add the pistachio paste and salt and mix them well until the mixture has a pistachio color (light green).
- Take the cheesecake out of the refrigerator, then spread the pistachio dough quietly over the cheesecake, taking into account the equality of the surface, then decorate the surface with sweetness and serve it.
Chocolate cheesecake cups
the components
- Two hundred and fifty grams of sweetened biscuits.
- One and a half tablespoons of cocoa.
- Four hundred grams of fat cheese.
- Three quarters of a cup of fat chocolate.
- A quarter cup of butter.
- a spoonful of powdered sugar.
- Two tablespoons of cocoa .
- A quarter cup of powdered sugar.
- One tablespoon of vegetable gelatin.
- A splash of cocoa.
- A quarter cup of water.
- A cup of whipped cream.
- Chocolate triangles.
- A quarter cup of chocolate granules.
- Put the crushed biscuits in a wide bowl, add the butter and a spoonful of sugar to it, and mix the ingredients together until they are homogeneous.
- Add cocoa to the mixture and stir until homogeneous, and distribute the resulting mixture at the bottom of the serving cups.
- Prepare the filling by placing the cheese in a wide bowl and whisking it with a mixer until it becomes soft, adding powdered sugar and cocoa to the cheese and whisking it, then adding the fat chocolate and cocoa and whisking it again with the mixer until homogeneous.
- Use the spoon to distribute the filling inside the serving cups over the biscuit layer. Decorate cups with whipped cream, chocolate chips and triangles.
Cheesecake with coffee
- Preparation time 30 minutes
- Number of shares 8 persons
Biscuit Layer Ingredients:
- Two tablespoons of prepared coffee.
- Two cups of crushed biscuits.
- Half a cup of melted butter.
- Two tablespoons of each: powdered sugar, and plain gelatin.
- Three hundred grams of soft cream cheese.
- Half a cup of each:
- sweetened milk and condensed milk.
- A quarter cup of hot water.
- A cup of liquid cream.
- Two tablespoons of fine powdered sugar.
- A quarter cup of ready-made coffee.
- A cup of liquid cream.
Prepare the biscuit layer:
- Bring a movable base cheesecake mold according to the available shape.
- Put the biscuits, coffee, and butter in a deep dish, stir the biscuits with a wide spoon until the materials are mixed, put it in the mold, and press it hard; To hold together and form a thick layer of biscuits, then put the mold in the refrigerator until completing the rest of the steps.
- Add gelatin to hot water, stir it with a fork until it dissolves, and leave it aside until it cools completely, and you should avoid placing it in the refrigerator.
- Put the cheese, sugar, condensed milk , sweetened milk, and cream in the mixer bowl, install the net paddle, and run it for two or three minutes on medium speed; To get a soft and creamy cheesecake mixture, then add the gelatin, and stir the ingredients until they mix with each other.
- Distribute the cheesecake mixture on the biscuits in the mold, and knock the mold several light ways; until the mixture is distributed evenly on the biscuits, then sprinkle the ready-made coffee on the mixture.
- Place the cheesecake in the fridge for several hours to cool completely.
- Bring a serving dish the size of the used mold, unlock the cheesecake mold, and place it on the plate, and the cheesecake can be served like this, or the next step can be completed.
- Put the coffee, cream, and sugar in the mixer bowl, install the net paddle, and turn the mixer on medium speed; To obtain a solid and cohesive cream.
- Put the cream in a decorating bag with a decorative funnel installed, distribute the cream on the cheesecake, and sprinkle a little ready-made coffee on the cream.
- Put the cheesecake in the fridge for several hours. To make it taste better.
White chocolate cheesecake
- Preparation time Thirty minutes
- cooking time Fifteen minutes
- enough for ten persons
Ingredients for the cheesecake base:
- One hundred and fifty nine grams of melted butter .
- Six hundred grams of dark chocolate biscuits.
- Three hundred grams of premium white chocolate.
- Six hundred grams of cream cheese at room temperature.
- Assorted fruits , and grated white chocolate - for decoration -.
- A quarter cup of powdered sugar.
- Two teaspoons of liquid vanilla.
Prepare the cheesecake base:
- Put the dark biscuits in the blender on high speed and grind well until it becomes like rusk.
- Bring a deep mixing bowl and put the biscuits in it, then add the melted butter to it and mix them well.
- Bring a cheesecake mold and distribute the biscuit mixture on the base and sides of the mold and press it lightly and well to hold it together, then insert the mold into an oven at 180 degrees Celsius for only five minutes (so that the base becomes solid), then remove the mold from the oven and leave it until it cools completely.
Prepare the cheesecake mixture:
- Make a water bath by placing a medium-sized pot on a high heat and putting water in the pot, then leave the water until it boils, then put the white chocolate in a metal pot over the boiling water and leave the chocolate until most of it melts, stirring lightly, then remove it from the fire and leave it aside until it melts completely.
- Bring a deep mixing plate and put the cheese in it, then beat it with an electric whisk until it becomes smooth, then add the powdered sugar and vanilla to the cheese and whisk them well together, then add the melted white chocolate and whisk until the mixture is well blended, then pour the mixture quietly over the biscuit base, taking into account equality the surface.
- Sprinkle a little crushed biscuit in the middle, then put the cheesecake in the refrigerator for four hours, until it cools completely.
- Take the cheesecake out of the refrigerator and distribute the fruit over it, such as fresh or canned strawberries, or canned cherries. Sprinkle the top with grated chocolate, then put it in the refrigerator for half an hour, then serve it.