raspberry, pistachio and amaretti cheesecake Recipe

A raspberry and pistachio flavoured cheesecake with an amaretti biscuit base

  • Preparation
    10mins
  • Cooking time
    6mins
  • Rest time
    30mins
Rate this recipe
(6 votes) 2.7/5
Ingredients
Pour people
  • For the biscuit(s)
  • Amaretti bicuits : 150 g
  • Unsalted butter : 40 g
  • Cream cheese : 400 g
  • Icing sugar : 100 g
  • Chopped pistachio(s) : 100 g
  • Pistachio paste : 20 g
  • Fresh raspberries : 100 g
  • Blanched pistachio(s) : 100 g
Method
  • 1. FOR THE BASE

    Melt the butter. Crush down the amaretti biscuits and mix with the butter. Spoon one heaped tablespoon into a metal ring and place in the fridge for 10 minutes to allow to set while you make the filling.

  • 2. FOR THE CAKE(S)

    Preheat the oven to 180 degrees.

    Lightly crush the pistachios in a pestle and mortar and toast in the oven for 6 minutes.

    Place the cream cheese in a bowl with the icing sugar, pistachio paste and the pistachios. Whisk together. Add the raspberries and mix in with a fork, gently smashing the raspberries so they begin to break up and release some colour into the mix. Fill the rings with the mix and smooth on top using a palette knife. Return to the fridge and allow to chill for 30 minutes. Use a blowtorch to quickly loosen up the metal ring and serve on a plate. Top with fresh raspberries and a few crushed toasted pistachio nuts.

Chef's tip

«White chocolate would be lovely grated on top of the finished cheesecake.»

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