Cheesecake is the queen of all cakes, although this is a different take, where the
protagonists are pistachios. If you are a fan of this nut, you will love
this cake. Accompanied by salted caramel, giving this dessert a
special touch.
Productos con los que prepararla
Ingredients
For the base:
- 200 gr Digestive biscuits
- 40 gr Peeled pistachios
- 110 gr Salted butter
For the filling:
- 200 gr Pistachios
- 500 gr Mascarpone
- 150 gr Powdered sugar
- 200 gr Cream cheese
- 6 hojas Gelatin
- 200 ml Double cream (cream for whipping)
For the topping:
- 25 gr Brown sugar
- 1 cdta Salted butter
- 1 cda Double cream
- 1 pizca Salt
- Pistachios to decorate
Instructions
- Place the blade attachment in the Chefbot and add 200 g of biscuits and 40 g of pistachios.
- Blend at speed 5 for 40 seconds until the biscuits and pistachios are completely grounded. Remove the Chefbot and set aside in a bowl. Clean the Chefbot workbowl with a little water.
- Heat 110 g of butter in the microwave and combine by hand with the biscuits and pistachios until the entire mixture is moist.
- Cover the base of the mould with the biscuit and pistachio mix and set aside in a fridge while you prepare the filling and topping. Add the blade attachment to the workbowl.
- Pour 200 g of the remaining pistachios into the blending bowl and close the lid. Grind for 45 seconds at speed 8 and close.
- Open the Chefbot and push down any food stuck to the sides with the spatula. Close and blend for 45 seconds at speed 10.
- Open the Chefbot and push down any food stuck to the sides with the spatula. Close and blend for 30 seconds at speed 10.
- Open the Chefbot and check if the butter has the desired texture. If you want it smoother, press any mixture stuck to the sides down with the spatula. Close and blend for 30 seconds at speed 10.
- Remove the pistachio butter and set aside.
- Install the blade attachment and place the mascarpone and cream cheese in the bowl, blending at speed 4 for 30 seconds. Press the ingredients down using the spatula.
- Add the powdered sugar and blend for 30 seconds at speed 5.
- Add the pistachio butter and blend for 30 seconds at speed 5. Repeat the process until the mixture is smooth and green in colour.
- At the same time, place the gelatin sheets in a bowl of cold water for 5 minutes to hydrate them.
- Heat the cream and mix with the drained gelatin sheets until they dissolve. Pour the mixture into the Chefbot workbowl and blend for 30 seconds at speed 5.
- Pour the mixture into the mould and cool in the fridge for at least 4 hours.
- For the topping, heat the brown sugar, butter and cream in a pan, bringing it to the boil, mixing well. When it starts to bubble, remove from the heat, add the salt and mix well. Leave to cool for 15 minutes.
- Remove the cake in the fridge and remove the mould. Place the caramel in a piping bag or freezer bag, making a small hole and make fine lines on the surface with the caramel. Sprinkle with chopped pistachios.
- The decoration will last for a day at most. As time passes, the caramel will be absorbed by the rest of the cheesecake.