Trend alert: Pistachio cheesecake recipe for the home baker

Pistachios are in vogue, just like cheesecakes. The combination of these two ingredients is truly heavenly on a plate. If you dream of a pistachio cheesecake, you can easily prepare it home. This recipe is so simple that even a preschooler could handle it.

Pistachios have conquered the world of ice cream, cakes, creams, cheesecakes, desserts, and even coffee. Cakes with the addition of pistachios sell out quickly, just like ice cream. Although their taste has accompanied us for many years, it has never been as trendy as it is now.

They are sweet, salty, and intensely nutty. They go well with both savoury dishes and desserts. There's nothing better than a slice of creamy pistachio cheesecake. You can easily make it at home. Discover a recipe that even a novice baker can master. It couldn't be simpler.

Pistachios have a very intense flavour. You don't need many for them to take center stage. For this reason, they often end up in creams, cakes, or desserts. Although nutritionists unanimously agree that pistachios are healthy, they have one minor drawback — they are very high in calories. In 100 grams of pistachios, there are as many as 563 calories. Therefore, a cheesecake with pistachios becomes an actual calorie bomb.

This doesn't mean you have to give up your favourite dessert. Discover a simple pistachio cheesecake recipe that anyone can master. Unlike a classic cheesecake, it has fewer calories as it contains no sugar. Instead, it uses erythritol, one of the most popular sweeteners.

Ingredients:

• 1 kg of cheesecake quark,
• 5 eggs,
• 100 g of butter,
• 3/4 cup of erythritol,
• a package of vanilla pudding,
• 100 g of pistachio cream,
• 50 ml of heavy cream,
• a handful of crushed pistachios,
• 200 g of tea biscuits or shortbread cookies.

Preparation:

1. Grind the cookies in a food processor. Add the melted butter to them. Transfer them to a round baking form and level with a silicone spatula or spoon.
2. Take a large bowl. Transfer the quark to it and add the eggs. Add erythritol, pudding, and 70 g of pistachio cream. Mix all the ingredients into a smooth batter.
3. Meanwhile, preheat the oven to 175°C, top-bottom heating.
4. Pour the batter into the cookie-filled form, then put it in the oven. Bake the cake for 45-55 minutes.
5. After baking, leave it in the slightly open oven until it completely cools.
6. Mix the heavy cream with the pistachio paste, then pour it over the finished cake. Finally, decorate it with crushed pistachios.