Pistachio nut and Breton shortbread cheesecake

dessert 200 g Breton shortbread biscuits | 300 g fresh cheese | 300 g Petit-suisse cream cheese | 90 g pistachio nut cream | 70 g softened butter | 60 g cane sugar | 2 eggs | 100 g pistachio nuts <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Mix the fresh cheese, Petit-suisse cream cheese and sugar together.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Add the eggs then the pistachio nut cream. Beat gently. </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Preheat the oven to 210°C. </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Crush the Breton shortbread biscuits and 50 g of pistachio nuts. </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">In a second bowl, mix the Breton shortbread powder with the softened butter, then add the crushed pistachio nuts. </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Use an 18 cm springform cake tin (or stainless steel circle on a baking tray covered with baking paper). Once ready, add the biscuit to the mould. Spread the biscuit out and press it down with the base of a glass to make a compact base. </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content">Then, slowly pour in the cheese mixture. Once the mixture is evenly distributed, put it in the oven. </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">8</span></div> <div class="step-content"> <span class="content">Bake for about 10 minutes at 210°C, then 35 minutes at 110°C. Do not allow it to become golden. Please note: if you use a larger mould, adjust the cooking time!</span> </div> </li> <div class="step-number"><span class="number">9</span></div> <div class="step-content"> <span class="content">Once baked, allow the cheesecake to cool then refrigerate it overnight, ideally for 24 hours. Before serving, sprinkle the remaining 50 g of crushed pistachio nuts over the top and add red fruit and/or little bits of Breton shortbread if you wish for a finishing touch.</span> </div> </li> </ul> French PT45M PT20M
Difficulty Easy
Preparation 20 minutes
Cooking 45 minutes

Ingredients

Preparation

8 people
200 g Breton shortbread biscuits | 300 g fresh cheese | 300 g Petit-suisse cream cheese | 90 g pistachio nut cream | 70 g softened butter | 60 g cane sugar | 2 eggs | 100 g pistachio nuts
    • 1
      Mix the fresh cheese, Petit-suisse cream cheese and sugar together.
    • 2
      Add the eggs then the pistachio nut cream. Beat gently.
    • 3
      Preheat the oven to 210°C.
    • 4
      Crush the Breton shortbread biscuits and 50 g of pistachio nuts.
    • 5
      In a second bowl, mix the Breton shortbread powder with the softened butter, then add the crushed pistachio nuts.
    • 6
      Use an 18 cm springform cake tin (or stainless steel circle on a baking tray covered with baking paper). Once ready, add the biscuit to the mould. Spread the biscuit out and press it down with the base of a glass to make a compact base.
    • 7
      Then, slowly pour in the cheese mixture. Once the mixture is evenly distributed, put it in the oven.
    • 8
      Bake for about 10 minutes at 210°C, then 35 minutes at 110°C. Do not allow it to become golden. Please note: if you use a larger mould, adjust the cooking time!
    • 9
      Once baked, allow the cheesecake to cool then refrigerate it overnight, ideally for 24 hours. Before serving, sprinkle the remaining 50 g of crushed pistachio nuts over the top and add red fruit and/or little bits of Breton shortbread if you wish for a finishing touch.

    Products :

    Breton shortbread biscuits

    La Grande Épicerie de Paris
    €4.90
    150 g (32,67 € / kg)

    Al Pistacchi, pistachio cream

    Al dente la salsa
    €11.70
    150 g (78,00 € / kg)

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