Vanilla Cheesecake with Pistachios

This incredibly tasty Vanilla Cheesecake with Pistachios can be served as dessert for any type of special occasions, events and holidays.

Usually for the base of this recipe we use biscuit cookies, which we mix with melted butter in food processor until it starts to look like bread crumbs. Then it should be transferred to baking pan, leveled with spatula and baked for 10 minutes at 180 degrees C.

But today we are going to make something special – shortcrust base.

Vanilla Cheesecake with Pistachios
Serves 6
Delicious dessert with tender texture, vanilla aroma and rich taste.
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Ingredients for shortcrust pastry
  1. 250 gr of wheat flour
  2. 50 gr of almond flour
  3. 1 egg
  4. 1 egg yolk
  5. 100 gr of sugar
  6. 250 gr of softened unsalted butter or margarine
  7. Pinch of salt
Ingredients for cheesecake base
  1. 270 gr of shortcrust pastry base
  2. 70 gr of unsalted butter
  3. 1 tsp. of vanilla extract
Ingredients for cheesecake filling
  1. 350 gr of Mascarpone cheese
  2. 150 gr of Philadelphia cheese
  3. 50 gr of icing sugar
  4. 250 gr of white chocolate
  5. 250 gr of whipping cream
  6. 10 gr of gelatin
  7. Vanilla pod
For decorating
  1. 250 to 300 gr of pistachios
  2. Mint leaves
Shortcrust pastry
  1. Combine all dry ingredients and softened butter in a bowl. Mix well until become look like breadcrumbs. Add egg and keep mixing with your hands or use the food processor. Add egg yolk and knead the dough not to long but until it become smooth and elastic.
  2. Form dough into a ball, cover with plastic wrap and put in fridge for 20 to 30 minutes.
  3. Preheat the oven to 170 degrees C/ 338 degrees F.
  4. Line the flat working surface with sheet of baking paper. Put the dough on the baking paper and roll it with rolling pin.
  5. Line the baking tray with baking paper.
  6. Accurately transfer dough to lined baking pan and gently push it with your fingers. Make holes in dough with fork and bake for 7 to 10 minutes until nice golden color.
  7. Let it cool at room temperature.
Shortcrust pastry base
  1. Ground the shortcrust base until it starts to look like breadcrumbs. Melt the butter and add to shortcrust. Add 1 tsp. of vanilla extract and mix well until combine. Line the 21 cm cake pan with removable bottom with baking paper and put the grounded shortcrust base on top of it. Level it with spatula and push with glass to make the surface smooth.
  2. Bake at 180 degrees C/356 degrees F into preheated oven for 10 minutes.
  3. Remove it from the oven and let it completely cool.
Cheesecake filling
  1. Soak gelatin in 60 ml of water and set aside.
  2. Add cream into saucepan, add vanilla seeds and mix well. Place on the medium – low heat and bring to the boil. Add gelatin mass and mix until gelatin is completely melted. Pour the prepared mixture on top of white chocolate. Set aside for 5 minutes and then mix well until combine.
  3. Mix Mascarpone and Philadelphia into large mixing bowl and add icing sugar. Whip until smooth using a hand mixer. Add chocolate mixture in several batches with whisking all time.
  4. Pour the mixture on top of shortcrust base and level it with spatula.
  5. Put in fridge for 6 to 8 hours or overnight.
  6. Chop the peeled pistachios.
  7. Gently remove the cheesecake from baking pan and transfer to cake stand plate.
  8. Decorate with pistachios and mint leaves.
  9. Serve with tea.
  10. Bon Appetite!
  1. Put the towel into hot water and then grease the sides of cake pan with cheesecake. It will help you to remove the cheesecake fast and easy.
Creative Family