Emirati-inspired Pistachio Cheesecake

Recipe

Emirati-inspired Pistachio Cheesecake

Pistachio Delight: A Fusion of Emirati and Creamy Cheesecake

4.7 out of 5

Indulge in the rich flavors of Emirati cuisine with a delightful twist on the classic Greek cheesecake. This Emirati-inspired Pistachio Cheesecake combines the creamy goodness of cheesecake with the nutty aroma of pistachios, creating a unique and irresistible dessert.

Jan Dec
Dessert› Cake› Cheesecake
European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine
Asian cuisine› Arab cuisine› Eastern Arabian cuisine› Emirati cuisine

Preparation time

20 minutes

Cooking time

45-50 minutes

Total time

5 hours (including chilling time)

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free (if pistachios are omitted), Soy-free, Halal, Kosher (if using kosher-certified ingredients)

Allergens

Dairy, Nuts (pistachios)

Not suitable for

Vegan, Dairy-free, Gluten-free (unless using gluten-free digestive biscuits)

Ingredients

In this Emirati-inspired version, the traditional Greek cheesecake is transformed by incorporating the flavors of Emirati cuisine. The addition of ground pistachios in the cream cheese filling and the use of digestive biscuits for the crust give this cheesecake a distinct Emirati twist. The topping of chopped pistachios adds a delightful crunch and enhances the nutty flavor profile. We alse have the original recipe for Cheesecake, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 450 kcal / 1880 KJ
  • Fat (total, saturated): 30g, 16g
  • Carbohydrates (total, sugars): 38g, 25g
  • Protein: 8g
  • Fiber: 2g
  • Salt: 0.4g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a mixing bowl, combine the crushed digestive biscuits and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
  3. 3.
    In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
  4. 4.
    Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. 5.
    Gently fold in the ground pistachios until well combined.
  6. 6.
    Pour the cream cheese mixture over the crust in the springform pan.
  7. 7.
    Bake for 45-50 minutes, or until the center is set and the edges are slightly golden.
  8. 8.
    Remove from the oven and let it cool to room temperature.
  9. 9.
    Once cooled, refrigerate for at least 4 hours or overnight.
  10. 10.
    Before serving, sprinkle the chopped pistachios over the top of the cheesecake.

Treat your ingredients with care...

  • Pistachios — Make sure to use unsalted and shelled pistachios for both the ground and chopped pistachios. If you can't find ground pistachios, you can grind them yourself in a food processor until finely ground.

Tips & Tricks

  • For a more intense pistachio flavor, you can add a few drops of pistachio extract to the cream cheese mixture.
  • To achieve a smooth and creamy texture, make sure the cream cheese is softened at room temperature before using.
  • Allow the cheesecake to cool completely before refrigerating to prevent condensation from forming on the surface.
  • To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.
  • Serve chilled for the best taste and texture.

Serving advice

Serve each slice of the Emirati-inspired Pistachio Cheesecake with a dollop of whipped cream and a sprinkle of crushed pistachios for an extra touch of indulgence.

Presentation advice

To enhance the presentation, garnish the cheesecake with a few whole pistachios and a dusting of powdered sugar. Serve on a decorative platter or cake stand for an elegant display.

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