Quick Pistachio Cheesecake with Cookie Crust
Ingredients
- Crust:
- 1 ½ cups (about 150g) of biscuit crumbs
- 3 ½ tablespoons (about 50g) of melted butter
- Cheesecake Filling:
- 500g of cream cheese
- 1/3 cup of sugar
- 1 tablespoon of pudding mix
- 2 eggs
- 4.2 ounces (about 120g) of pistachio paste
- 1/3 cup (about 80ml) of cream
Instructions
- Preheat the oven to 320°F (160°C). Place a pan filled with boiling water on the oven bottom (to prevent the cheesecake from cracking and to keep it creamy).
- In a mixing bowl, combine cream cheese, sugar, and pudding mix. Mix on low speed until smooth.
- Then add the eggs and mix briefly.
- In a separate bowl, mix the pistachio paste with cream.
- Add the pistachio mixture to the cream cheese mixture and mix briefly to combine.
- Blend the crust ingredients and line the bottom and sides of a baking pan.
- Pour the cheesecake mixture onto the biscuit crust.
- Bake for about 70 minutes until set.
- Once done, let the cheesecake cool and then decorate with whipped cream swirls and sprinkle with pistachios. Enjoy!
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