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At IF we are proud to provide only top ingredients belonging from places with strong agricultural tradition: this is the case of the Pistachio of Bronte, a place in Sicily where the production of pistachio is recognized as the best of the world. And today,we present a cheesecake that you will not easily forget! A sweet taste of cheese that perfectly matches the deep flavor of the pistachio cream. For a real Sicilian taste experience.

Try to believe!

Ingredients for 8 persons
  • 150 gr of cookies
  • 100 gr of butter
  • 1 tablespoon of brown sugar
  • 2 tablespoon of unsweetened cocoa powder
  • 10 pistachios not toasted not salty (the natural one)
  • 5-6 cherries
Make the base
Put in a blender the cookies and let it go until they are crumbled. Dissolve the butter with a bain-marie cook. Mix in a bowl the liquefied butter, the crumble, the cocoa powder and the brown sugar. Put the mixture in a cake-pan and use your hands to press it and to level it. Leave it in the fridge for at least 40 minutes (or until it gets hard).
Make the cream
Put the cream cheese in a bowl and, using a fork, work it until it is softened. Then, add the sugar and mix it well. Add the Pistachio cream and turn it until it is well amalgamated. In another bowl, use the whisk to whip the cream. Once it is well whipped, add it to the pistachio cream. Do it with light bottom-up movements. Pour the mixture over the base and leave it in the fridge, covered with a plastic film, for at least 4 hours.
Garnish the cheesecake
Mix the pistachios until they are grossly chopped
Sprinkle the pistachio crumble over the cheesecake. Put some cherries on it.
Serve it cold with a cup of tea.
Grandma’s tip 1
I used a springform pan. You can use a regular cake pan, just put some butter on it and then apply the baking paper. Once cold, pay attention when you take it out and be ready to correct some
imperfections with a putty knife!
Grandma’s tip 2
I used cherries. But you can try a garnish with drops of dark chocolate. It will rocks!

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