This is a work in progress, based off a poorly written recipe on Instagram.
In the video, it looks like they use pistachio paste as a topping instead of pistachio cream, but the pistachio cream (which I used) was very tasty. Pistachio paste would be more savoury and is worth experimenting with (the translation and comments disagree on whether the video uses paste or cream). The pistachio layer also looks larger than what their recipe describes. I followed the written recipe, but I suspect using 3 tbsp of each component in the crunch layer would give a better result.
Some of the ingredients here can be hard to find outside of an Italian grocery store, but they can be bought online, and are easy enough to make yourself:
- Pistachio praline paste: you can use store-bought, but it's hard to find. Not pistachio paste; pistachio paste is not a substitute.
- Pistachio cream: you can use store-bought. Not pistachio paste, which is just pure pistachio butter; this is pistachio paste + white chocolate and milk. You could sub pistachio paste for a more savoury taste.
- Feuilletine: better to use store-bought crêpes dentelles than try to make this. Unless you have an amazing non-stick crêpe pan, don't make these, just buy them. If you can't find them, replace them with any other butter cookie.
- Cookie base: use Biscoff cookies.
Pistachio cream
Method
Make the paste: Blitz the pistachios in the food processor until coarse. Add the salt, sugar, and 2 tbsp of the milk. Blend for around 5 minutes until the pistachios turn into a smooth pistachio paste, scraping down the sides every minute or so. Be patient: to begin with, it will resemble breadcrumbs, but eventually it will turn into a paste. If after 5 minutes it is struggling, add a bit more milk.
Melt the chocolate: Meanwhile, melt the butter and white chocolate with the rest of the milk over low heat.
Blend: Add the white chocolate mixture to the food processor and blend until very smooth. If you want it super smooth, transfer to a blender.
Store: Store in an airtight container and chill until needed.
Notes:
- You want the pistachio cream as smooth as you can get it for a nice topping on the cake.
- Doing the whole thing in a blender requires a higher volume of nuts, so double the recipe if you don't want to wash two machines. Pistachio cream can be frozen.
- If the pistachios you buy have skins on, you can blanch them in boiling water, then rub them in a tea towel to remove the skins.
Pistachio praline paste
Method
Roast the pistachios: Preheat the oven to 350°F. Spread the pistachios evenly in one layer on a baking sheet lined with parchment paper, with enough space between them; try not to crowd them. Bake for 6–8 minutes in the middle of the oven, until fragrant and lightly browned.
Get ready: Set out a piece of parchment paper on a heat-proof surface or baking sheet.
Make a dry caramel: Use a heavy-bottomed 3-quart pot. Pour in the sugar, spreading it evenly so you get one thin layer. Place over medium heat and allow the sugar to begin to melt without stirring. Once you see melted, caramelized areas, gently push the undissolved sugar crystals towards the melted sugar with a heatproof spatula, avoiding the sides of the pot. Lower the heat to avoid burning.
Add the nuts: When the caramel turns amber and you see your first wisp of smoke, remove from the heat and add a pinch of salt. Caramelizing will take about 15 minutes on low heat. Immediately add the roasted pistachios, stir, then pour onto your prepared parchment. Cool at room temperature until hard.
Mix the paste: Break the caramel into small pieces and place in the food processor bowl with the pistachios and salt. Process, occasionally scraping the bowl, until the praline paste becomes slightly runny and shiny. This will take a while, about 15 minutes. If your food processor gets hot at any point, stop mixing and let it rest for 5 minutes. If your food processor isn't powerful enough, or the pistachios were a bit dry, you might need to add a little neutral vegetable oil to loosen the paste.
Store: Store in an airtight container and chill until needed.
Pistachio & vanilla cheesecake
Method
This recipe is for an 8" cake; for a 9" cake, increase the recipe by 130%.
Make the base: Use an 8" springform cake pan. Blitz the Biscoff cookies in a food processor until a fine crumb forms, then add the melted butter. Spread in your cake pan, creating a uniform base and sides 1.5" tall. Put in the fridge to firm up while you work on the rest.
Make the pistachio layer: Mix the pistachio cream, pistachio praline paste, and crumbled-up crêpes dentelles. It will be a thick layer with crunchy bits. Use an offset spatula to spread this as a thin layer on top of the cookie base. Return to the fridge.
Make the cheesecake layer: To a stand mixer with the paddle attachment, add the cream cheese, sugar, salt, cream of tartar, and the scraped-out seeds of the vanilla bean. Beat on medium speed until smooth. Switch to the whisk attachment, add the whipping cream, and beat until stiff peaks form. Pour into the cookie base, using an offset spatula to smooth the top. Return to the fridge for 4 hours.
Add the pistachio cream topping: Warm up the pistachio cream until it is smooth and spreadable, but not hot. Pour over the cream cheese layer and return to the fridge until firm.
Serve: Serve cold, right from the fridge. It would be great with coffee.
Notes
- The first time I made this, I whipped the whipping cream separately and did not get it to stiff peaks, so the cheesecake was quite runny but very delicious. I adjusted here based on the Serious Eats steps for a no-bake cheesecake, and I also added cream of tartar as a stabilizer.
- You could also prepare this as a soft mousse inside parfait cups for individual servings, which can help if the filling is runny.
- I suspect you could increase the pistachio layer to 3 tbsp of each component for a better crunch layer.
- My friends I shared this with said it would be amazing frozen as an ice cream cake.