Name: Pistachio cherry cheesecake
Yield: 16 servings

Directions

Prep. time

Pistachio praline
- 235 g raw shelled pistachios
- 80 g vanilla or white sugar
- 20 g sunflower or neutral oil
- Place the pistachios evenly on a baking tray and bake them at 150º C for 15 minutes.
- Once toasted, take them out of the oven and leave them to cool to room temperature.
- Meanwhile, in a saucepan, heat the sugar over medium heat until it turns a deep amber caramel.
- Then turn off the heat and pour the caramel onto a baking tray lined with baking paper and leave to crystallise completely.
- When the two previous preparations have cooled, chop the caramel and place it in a food processor together with the toasted pistachios.
- Process lightly until you obtain a sort of pistachio sand and ground caramel and set aside 30 g to decorate the cake later.
- Continue processing the rest of the mixture for a few minutes until a dense and uniform paste is obtained and then add the sunflower oil. Process until the mixture becomes liquid, smooth and shiny.
- Set aside at room temperature until use.
White chocolate ganache
- 375 g heavy cream (35% fat)
- 125 g white chocolate
- Heat 125 g of cream in a saucepan over medium heat until it starts to boil.
- Then, turn off the heat and pour it over the white chocolate in a container suitable for the refrigerator.
- Wait a few seconds for the hot cream to melt the chocolate and, using a rubber spatula, mix it all together.
- Then add the rest of the cold cream and emulsify the mixture with a whisk.
- Cover the cream with cling film and keep in the fridge for at least 4 hours, ideally overnight.
Pistachio crunch
- 80 g butter wafers
- 60 g butter
- 40 g crushed pistachios
- 40 g crushed almonds
- 40 g buckwheat
- 40 g white chocolate
- In a bowl, mix the chopped wafer, pistachios, chopped almonds and buckwheat.
- Then melt the butter and the white chocolate and pour it over the previous mixture.
- Mix everything well with the help of a spatula and transfer it to a 24 cm baking tin lined with baking paper.
- Spread the mixture evenly over the entire surface and smooth it out with a spatula or the bottom of a smooth glass.
- Bake with heat from top to bottom at 180º C for 15 minutes.
- Then leave to cool and set aside at room temperature until ready to use.
Pistachio cream cheese
- 750 g cream cheese
- 500 g white chocolate ganache
- 250 g mascarpone or cream cheese
- 250 g pistachio ganache
- 150 g sour cream or crème fraîche
- 100 g powdered sugar
- In the bowl of the mixer, pour the white chocolate ganache and beat it until you have firm peaks, like a Chantilly.
- Set aside in the refrigerator until ready to use.
- Next, in the bowl of the mixer, mix the cream cheese and mascarpone together with the icing sugar and beat with the mixing paddle until creamy and the sugar is fully integrated.
- Add the pistachio praline and mix well.
- Then add the fresh cream and the whipped white chocolate ganache and mix until well blended.
- Then, transfer the mixture into a 24 cm diameter mould lined with acetate, smooth the top with a spatula and freeze overnight.
Assembly
- 150 g heavy cream (35% fat)
- 85 g pistachio praline
- 85 g cherry jam
- 30 g ground candied pistachio
- 20 g powdered sugar
- Cherries in syrup
- Place the pistachio crunch on a plate.
- Remove the pistachio cream cheese from the freezer, unmould it and place it on top of the pistachio crunch.
- Leave to defrost at room temperature for 2 hours.
- Then sprinkle the ground candied pistachio on top.
- Next whip the cream with the icing sugar until stiff peaks form and pipe into a piping bag with a 2 cm thick curly nozzle.
- Pipe a few rosettes around the edge of the top of the cake and place a cherry in syrup in the centre of each one.
- Finally, decorate with the pistachio praline and cherry jam to taste. We put each preparation into a piping bag without a nozzle and cut the tip to leave an opening of 2 mm in diameter.
- Keep in the fridge until ready to eat and leave at room temperature 15 minutes before serving.

Pistachio praline

235 g raw shelled pistachios
80 g vanilla or white sugar
20 g sunflower or neutral oil

White chocolate ganache

375 g heavy cream (35% fat)
125 g white chocolate

Pistachio crunch

80 g butter wafers
60 g butter
40 g crushed pistachios
40 g crushed almonds
40 g buckwheat
40 g white chocolate

Pistachio cream cheese

750 g cream cheese
500 g white chocolate ganache
250 g mascarpone or cream cheese
250 g pistachio ganache
150 g sour cream or crème fraîche
100 g powdered sugar

Assembly

150 g heavy cream (35% fat)
85 g pistachio praline
85 g cherry jam
30 g ground candied pistachio
20 g powdered sugar
Cherries in syrup

Pistachio cherry cheesecake

Pistachio praline

White chocolate ganache

Pistachio crunch

Pistachio cream cheese

Assembly

Pistachio praline

235 g raw shelled pistachios
80 g vanilla or white sugar
20 g sunflower or neutral oil

White chocolate ganache

375 g heavy cream (35% fat)
125 g white chocolate

Pistachio crunch

80 g butter wafers
60 g butter
40 g crushed pistachios
40 g crushed almonds
40 g buckwheat
40 g white chocolate

Pistachio cream cheese

750 g cream cheese
500 g white chocolate ganache
250 g mascarpone or cream cheese
250 g pistachio ganache
150 g sour cream or crème fraîche
100 g powdered sugar

Assembly

150 g heavy cream (35% fat)
85 g pistachio praline
85 g cherry jam
30 g ground candied pistachio
20 g powdered sugar
Cherries in syrup

Raspberry pistachio tart

Cherry clafoutis

Passion fruit Mango Cheesecake

Candied pistachio

Chantilly

Pistachio creamcheese

Pistachio cherry cheesecake

Pistachio praline

White chocolate ganache

Pistachio crunch

Pistachio cream cheese

Assembly

Pistachio praline 235 g raw shelled pistachios 80 g vanilla or white sugar 20 g sunflower or neutral oil

White chocolate ganache 375 g heavy cream (35% fat) 125 g white chocolate

Pistachio crunch 80 g butter wafers 60 g butter 40 g crushed pistachios 40 g crushed almonds 40 g buckwheat 40 g white chocolate

Pistachio cream cheese 750 g cream cheese 500 g white chocolate ganache 250 g mascarpone or cream cheese 250 g pistachio ganache 150 g sour cream or crème fraîche 100 g powdered sugar

Assembly 150 g heavy cream (35% fat) 85 g pistachio praline 85 g cherry jam 30 g ground candied pistachio 20 g powdered sugar Cherries in syrup

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Pistachio praline

235 g raw shelled pistachios
80 g vanilla or white sugar
20 g sunflower or neutral oil

White chocolate ganache

375 g heavy cream (35% fat)
125 g white chocolate

Pistachio crunch

80 g butter wafers
60 g butter
40 g crushed pistachios
40 g crushed almonds
40 g buckwheat
40 g white chocolate

Pistachio cream cheese

750 g cream cheese
500 g white chocolate ganache
250 g mascarpone or cream cheese
250 g pistachio ganache
150 g sour cream or crème fraîche
100 g powdered sugar

Assembly

150 g heavy cream (35% fat)
85 g pistachio praline
85 g cherry jam
30 g ground candied pistachio
20 g powdered sugar
Cherries in syrup