Pistachio Cheesecake by @millsandbuns

50 min
Medium

10 servings

🍪

120 g

Crushed Biscuits

🧈

30 g

Butter

🧀

300 g

Cream Cheese

🍬

50 g

Caster Sugar

🥛

120 ml

Cream

🥫

200 g

Condensed Milk

🌽

8 g

Corn Flour

🌼

5 ml

Vanilla Extract

🫙

60 g

Pistachio Spread

🥜

30 g

Pistachios

Preparation Steps

  1. Step 1/11

    Preheat the oven to 160°C (320°F). Place the roasting pan on the oven rack and boil enough water in the kettle to create a water bath.

    🍳roasting pan
    🫖kettle

  2. Step 2/11

    Combine 120 g crushed biscuits with 30 g melted butter in a mixing bowl. Stir until all crumbs are evenly moistened.

    crushed biscuits
    melted butter
    🥣mixing bowl
    🥄rubber spatula

  3. Step 3/11

    Press the biscuit mixture firmly and evenly into the bottom of the 7-inch springform pan. Set the crust aside.

    crushed biscuits
    melted butter
    🍰7-inch springform pan

  4. Step 4/11

    Whisk 300 g cream cheese with 50 g caster sugar in a clean mixing bowl. Continue until the mixture is smooth and free of lumps.

    cream cheese
    caster sugar
    🥣mixing bowl
    🥄whisk

  5. Step 5/11

    Add 120 ml cream and 200 g sweetened condensed milk to the cream cheese mixture. Whisk gently until fully incorporated.

    cream
    sweetened condensed milk
    🥣mixing bowl
    🥄whisk

  6. Step 6/11

    Add 8 g corn flour and 5 ml vanilla extract to the filling. Whisk just until the batter is smooth.

    corn flour
    vanilla extract
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  7. Step 7/11

    Pour the cheesecake batter over the biscuit crust in the springform pan. Smooth the top with an offset spatula.

    crushed biscuits
    melted butter
    cream cheese
    caster sugar
    cream
    sweetened condensed milk
    corn flour
    vanilla extract
    🍰7-inch springform pan
    🔪offset spatula

  8. Step 8/11

    Place the springform pan in the roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the outside of the cake pan.

    🍰7-inch springform pan
    🍳roasting pan
    🫖kettle

  9. Step 9/11

    Bake the cheesecake in the water bath for 25 to 30 minutes at 160°C (320°F). Remove it when the edges are set and the center still has a slight wobble.

    🍰7-inch springform pan
    🍳roasting pan

  10. Step 10/11

    Cool the cheesecake completely on a cooling rack. Refrigerate it for at least 4 hours before removing it from the springform pan.

    🍰7-inch springform pan
    🧊cooling rack

  11. Step 11/11

    Spread 60 g pistachio spread over the chilled cheesecake. Sprinkle 30 g chopped pistachios evenly over the top before serving.

    pistachio spread
    chopped pistachios
    🔪offset spatula

Composition

Ingredients

Types

Grains, Baked Goods, Dairy, Sweeteners, Thickeners, Flavorings, Nuts, Spreads

Ingredients

Crushed biscuits, Butter, Cream cheese, Caster sugar, Cream, Condensed milk, Corn flour, Vanilla extract, Pistachio spread, Pistachios

Allergens

Gluten, Milk, Corn, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

535 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 47g, Total fat: 31g, Saturated fat: 16g, Fiber: 1.5g, Sugars: 38g

Nutritional Information

Minerals

Calcium: 210mg, Potassium: 280mg, Iron: 1.2mg, Sodium: 260mg

Vitamins

Vitamin A: 260mcg, Vitamin B12: 0.7mcg, Vitamin E: 1.4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

7-inch springform pan, mixing bowl, whisk, rubber spatula, measuring spoons, roasting pan, kettle, cooling rack, offset spatula

Appliances

oven

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Diwali, Festival, Celebration, Dinner party

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Indian, Fusion

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Smooth, Dense, Crumbly, Crunchy

Flavors

Sweet, Nutty, Milky, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the cheesecake contains dairy), fridge : 4 days (Store in an airtight container,Keep at or below 4°C (40°F),Add pistachio topping before serving for best texture), freezer : 2 months (Freeze in individual wrapped slices,Store in an airtight freezer-safe container,Thaw overnight in the refrigerator)