California Pistachio Cheesecake

 

pistachio cheesecake

Yield

1-2

Ingredients

Pistachio Paste:

Ingredients

Metric Grams

Metric High-Volume

California Pistachio Kernels, peeled

240 g

2400 g

 

Water

60 ml

600 g

 

Butter

100 g

1000 g

 

Sugar

100 g

1000 g

 

Total

500 g

5000 g

 

 

Biscuit Crust:

Ingredients

Metric Grams

Metric High-Volume

Plain Flour

150 g

1500 g

 

Butter

80 g

800 g

 

Sugar

100 g

1000 g

 

Salt

5 g

50 g

 

Milk

50 g

500 g

 

California Pistachios, chopped

100 g

1000 g

 

Total

485 g

4850 g

 

 

Cheese Cake: Biscuit Crust 50g, Butter 15g

Ingredients

Metric Grams

Metric High-Volume

Cream Cheese

250 g

2500 g

 

Milk

75 g

750 g

 

Eggs

50 g

500 g

 

Pistachio Paste

100 g

1000 g

 

Whipping Cream

125 g

1250 g

 

Total

600 g

6000 g

 

Instructions

Pistachio Paste:
1. Mix pistachio kernels and sugar in food processor and stir for 1 minute at high speed;
2. Add in water and butter, stir until smooth;

Biscuit Crust:
1. Combine the butter, sugar and salt and stir evenly;
2. Add in milk by several times;
3. Blend in plain flour and chopped pistachios, stir evenly;
4. Spread the batter on baking sheet, then bake in oven for 20 minutes, upper element 200
, lower element 150

Cheesecake:
1. Ground 50g biscuit into crumbs, melt the butter and blend into the crumb, stir well;
2. Blend the cream cheese and sugar, heat until becoming smooth;
3. Add in sugar and stir well;
4. Add in egg and stir well;
5. Add in pistachio paste and blend well;
6. Add in whipping cream and blend well;
7. Put the batter into 6 inch mold;
8. Baking: water bath, upper element 180
, lower element 100, bake for 60 minutes;
9. Cool it down for serving.

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