California Pistachio Cheesecake
Yield
Ingredients
Pistachio Paste:
|
Ingredients |
Metric Grams |
Metric High-Volume |
|
|
California Pistachio Kernels, peeled |
240 g |
2400 g |
|
|
Water |
60 ml |
600 g |
|
|
Butter |
100 g |
1000 g |
|
|
Sugar |
100 g |
1000 g |
|
|
Total |
500 g |
5000 g |
Biscuit Crust:
|
Ingredients |
Metric Grams |
Metric High-Volume |
|
|
Plain Flour |
150 g |
1500 g |
|
|
Butter |
80 g |
800 g |
|
|
Sugar |
100 g |
1000 g |
|
|
Salt |
5 g |
50 g |
|
|
Milk |
50 g |
500 g |
|
|
California Pistachios, chopped |
100 g |
1000 g |
|
|
Total |
485 g |
4850 g |
Cheese Cake: Biscuit Crust 50g, Butter 15g
|
Ingredients |
Metric Grams |
Metric High-Volume |
|
|
Cream Cheese |
250 g |
2500 g |
|
|
Milk |
75 g |
750 g |
|
|
Eggs |
50 g |
500 g |
|
|
Pistachio Paste |
100 g |
1000 g |
|
|
Whipping Cream |
125 g |
1250 g |
|
|
Total |
600 g |
6000 g |
Instructions
Pistachio Paste:
1. Mix pistachio kernels and sugar in food processor and stir for 1 minute at high speed;
2. Add in water and butter, stir until smooth;
Biscuit Crust:
1. Combine the butter, sugar and salt and stir evenly;
2. Add in milk by several times;
3. Blend in plain flour and chopped pistachios, stir evenly;
4. Spread the batter on baking sheet, then bake in oven for 20 minutes, upper element 200℃, lower element 150℃
Cheesecake:
1. Ground 50g biscuit into crumbs, melt the butter and blend into the crumb, stir well;
2. Blend the cream cheese and sugar, heat until becoming smooth;
3. Add in sugar and stir well;
4. Add in egg and stir well;
5. Add in pistachio paste and blend well;
6. Add in whipping cream and blend well;
7. Put the batter into 6 inch mold;
8. Baking: water bath, upper element 180℃, lower element 100℃, bake for 60 minutes;
9. Cool it down for serving.
