Pistachio and white chocolate cheesecake tutorial

1

Let's start from the preparation of the base. Crumble your biscuits in a mixer or hand. I suggest you use digestive cookies for a perfect succeeded. It is in fact very easy to crumble this type of biscuit and its sweetness is perfectly balanced with the cream we are going to prepare.

2

Now dissolve the butter and pour it a little at a time on your crumbled biscuits mixing everything. Help yourself with your hands and try to create a compound that is finally compact.

3

Take your cake pan with a zipper and cover the base with the baking paper while sides preferably with a clay strip (if you don't use it from the baking paper). The use of acetate is preferable because, when it is removed, it will leave perfectly straight the edges of the cheesecake, while the baking paper tends to wet into contact with the cream by then resulting the edges of the cake not perfectly smooth.

4

Pour your butter and cookie mixture into the pan. Distribute it so as to cover the entire base, being careful to obtain a homogeneous height. Flat the dough well on the bottom, perhaps helping you - as I do - with a smother, or if you don't have it with a spoon. Store your base in the refrigerator and go to the cream preparation.

5

Bathroom in cold water 2 sheets of fish glue. It is important to anticipate this step since the sheets in sheets must be rehydrated in the water and will serve about ten minutes before it can be used.

6

With lightly mascarpone and Philadelphia electrical whips.

7

Apart from mounting your fresh cream just removed from the fridge (it is important that it is well cold when it is mounted).

8

Add the cream to the cheese cream.

9

Also mount a little with the electric whips and then by hand with a spatula until you get a smooth and lump cream.

10

At this point you have to divide the mixture into 2 parts and place it in 2 separate containers. To one half we will add the white chocolate, to another the pistachio cream.

11

Make the white chocolate now melt. Take it very little on the flame or melt it in a bain-marie. Help yourself with a whisk by continuously turning it until it is perfectly melted.

12

Pour the warm white chocolate on the first half of the previously prepared cheese cheese mixture. Amalgam you well with a whisk until it is perfectly incorporated.

13

At this point, squeeze the 2 sheets of fish glue that will now be soaked and dissolved them on the stove with two tablespoons of milk or liquid cream. Mix well with a whisk until the jelly is perfectly dissolved. Leave it then cool before adding it to cream to cheese since you could risk that the clash between hot and cold can create annoying lumps in the cream.

14

Remove your cake pan from the fridge and pour the freshly prepared cheese cream on the biscuit base.

15

Distribute it homogeneously. Once this pass is over, put the cake tray into the freezer and wait until the filling has thickened before pouring over the second layer of cream.

16

While the first layer is in the freezer to firmen, we pass to the preparation of the second layer of cream. Bathrooms in cold water 2 other sheets of fish glue and wait until the jelly soak. Meanwhile, take the other half of cream to the cheese set aside and add 170-180 grams of pistachio cream (let it from around 20 gr for decoration). On the market there are several ready-made pistachio creams. I always choose creams with bronte pistachio and I don't add other sugars since the creams are already sugary.

17

After mixing the two creams well with a hand whip, squeezed and melt - as you did first - your jelly and add it to the freshly prepared pistachio cream. When the compound will be homogeneous, velvety and without lumps, remove your cake pan from the freezer and pour it on the first layer of white chocolate cream. Level the surface well and leave your cheesecake in the refrigerator to rest at least for 5 hours.

18

The time has come to extract your cheesecake from the pan and transfer it to a tray to decorate it.

19

With a few sac and a closed star spout created with tufts on one side of cheesecake using pistachio cream that has advanced.

Then decorate it with whole pistachios or grain giving vent to your creativity!
These are some of the variants I created!

I hope this tutorial has been useful to you and you have learned some more secrets to prepare a perfect cheesecake without cooking!