Introduction
Sernik na zimno pistacjowy, or cold pistachio cheesecake, is a delightful and creamy dessert that combines rich flavors and a smooth texture. The vibrant green color of pistachios not only makes this cake visually appealing but also adds a unique nutty flavor that elevates the traditional cheesecake to a new level. Perfect for any occasion, this dessert is easy to prepare and sure to impress your guests.
Detailed Ingredients with measures
For the crust:
– 200g crushed digestive biscuits
– 100g melted butter
For the filling:
– 500g cream cheese
– 200ml heavy cream
– 150g powdered sugar
– 100g pistachio paste
– 10g gelatin
– 50ml warm water
– 1 teaspoon vanilla extract
For decoration:
– Chopped pistachios
– Fresh berries (optional)
Prep Time
The preparation time for this luscious pistachio cheesecake is approximately 30 minutes, allowing you to quickly whip up the filling and crust before chilling it to set.
Cook Time, Total Time, Yield
The cook time for this recipe is minimal, as it mainly requires chilling. The total time, including chilling, is about 4 hours. This recipe yields a delightful cheesecake that serves 8 to 10 people, making it a perfect choice for gatherings or family dinners.
Detailed Directions and Instructions
Step 1: Prepare the Biscuit Base
Crush the biscuits into fine crumbs and mix them with melted butter. Press the mixture evenly into the bottom of a round springform pan to form a base. Refrigerate for 30 minutes to allow it to set.
Step 2: Soak the Gelatin
In a small bowl, soak the gelatin sheets in cold water for about 10 minutes until softened.
Step 3: Prepare the Cream Cheese Mixture
In a large bowl, mix the cream cheese with sugar and blend until smooth. Add the mascarpone cheese and continue mixing until well incorporated.
Step 4: Heat the Pistachio Paste
In a small saucepan, gently heat the pistachio paste and dissolve the soaked gelatin in it. Stir continuously until fully melted and combined.
Step 5: Combine Ingredients
Allow the pistachio mixture to cool slightly before adding it to the cream cheese blend. Mix thoroughly to ensure it’s evenly distributed.
Step 6: Whip the Cream
In a separate bowl, whip the cream to soft peaks. Carefully fold the whipped cream into the cream cheese and pistachio mixture until just combined, being careful not to deflate the whipped cream.
Step 7: Assemble the Cake
Pour the cream cheese mixture over the chilled biscuit base in the springform pan. Smooth the top with a spatula and refrigerate for at least 4 hours, or until fully set.
Step 8: Serve
Once set, remove the cheesecake from the springform pan and serve chilled. You may decorate with crushed pistachios or chocolate shavings if desired.
Notes
Note 1: Gelatin Alternatives
If you prefer a vegetarian option, substitute sheet gelatin with agar-agar according to the package instructions.
Note 2: Biscuit Choice
You can use any type of plain biscuits like Digestives or Graham crackers for the base, based on your taste preference.
Note 3: Storage
The cheesecake can be stored in the refrigerator for up to 3 days. Keep it covered to maintain freshness.
Note 4: Flavor Variations
Feel free to experiment with flavors by adding extracts such as almond or vanilla for an added depth of taste.