There are countless cheesecake recipes – cold, baked, crispy pie crust, biscuit crust, fluffy, creamy, firm – the canvas is too short to describe all the possibilities.
At first glance, there seems nothing new to add to this giant collection.
Since I’m an avid fan of pistachios (plus, pistachios are great for raising good cholesterol), the idea of adding pistachios to a baked cheesecake popped up. It was clear I would add pistachios in the filling and the crust.
So I made a dough consisting of chestnuts and ground pistachios, baked it briefly, and chilled it.
In the meantime, I made the filling made of vegan cream cheese and spread it on top of the crust, not before keeping some aside.
I mixed roasted pistachio butter with some of the cheese mixture and added it to the cake creating a “marble” pattern.
I baked it for fifty minutes and cooled it before serving.
The result was an insanely delicious cake with an irresistible combination of flavors.
Enjoy, and let me know how it turned out 😋❣
Pistachio Chestnut Crust
- 100 gram chestnuts, roasted and peeled
- 100 gram raw pistachios
- 2 Tablespoons potato starch
- 2 Tablespoons corn starch
- 1 Tablespoon olive oil
- 2 Tablespoons maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt by taste
Cheese Cream
- 400 gram vegan cream cheese based on coconut
- 250 gram vegan soy, or almond cream cheese
- ½-⅔ cup sugar by taste, add gradually
- 50 grams vegan butter 1/4 cup
- 2 Tablespoons almond butter
- 1 tsp vanilla extract
- ⅓ cup corn starch
- 1 tsp lemon juice
- ¼ tsp salt
Pistachio Cream
- 50 gram roasted pistachio butter
- ¼ cup Cream cheese from the mixture we prepared
- Preheat the oven to 180 degrees 356 F.
Pistachio Chestnut Crust
- Put the chestnuts in a medium bowl and mash them with a potato masher or a fork; if a few small lumps are left – no big deal – it adds some interest.
- Chop the pistachios in a food processor until you get slightly coarse crumbs; Stop the processor occasionally, to scrape the sides with a spatula. Transfer to the bowl of chestnuts.
- Add the rest of the ingredients, and mix until combined to a dough.
- Wet your hands a little and line the bottom of the greased pan: only the bottom, no sides.
- Bake in the center of the oven for 10 minutes; remove the pan and place on a wire rack to cool completely.
Cheese Cream
- In a deep mixing bowl, using a mixer, mix cheese, sugar, cornstarch, butter, almond butter, lemon juice, vanilla extract, and salt (you can use a hand mixer). Mix until combined.
- Set aside a quarter of a cup of the cheese mixture and set aside, we will use it later.
- Pour the rest of the cream cheese into the pan and level with a spatula.
Pistachio Cream
- Put the cream cheese we kept aside in a bowl, add pistachio butter and mix well.
- Put the pistachio cream on top of the cream cheese.
- Dip the pistachio cream into the cream cheese using a chopstick, and create a marble shape by making circles in the cream. Start with the thick side of the chopstick, and then, if necessary, switch to the thinner side – especially at the edges.
- Put the cake in the oven and bake for 50 minutes, until the cake sets and the edges are golden.
- Turn off the oven and leave the cake in it for half an hour. Next, remove it from the oven and let it cool on a wire rack. Cover and place in the fridge for at least three hours before serving.
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