Ingredients
60 g pistachio paste + extra for finishing (tip)
150 g Philadelphia Original
100 g full fat Greek yogurt
1 egg
3 tablespoons sugar (I used erythritol)
20 g pistachios (finishing)
Needed: springform pan 16 cm in diameter and baking paper
Order online
Heat the oven to 180 °C.
Mix all ingredients except the pistachios. Place the baking sheet in the springform pan and pour the batter into the pan. Bake the cheesecake for about 15 minutes or until the dough is no longer runny.
Let the cheesecake cool a bit first and then put it in the refrigerator.
Just before serving, drizzle some pistachio paste over the cheesecake with a spoon. Top with coarsely chopped pistachios.
PISTACHIO NUT PASTE
This has to be the most delicious nut paste: spicy and sweet, just like pistachios.
This paste is nothing but ground pistachios, making the flavor even more intense. You can buy the paste at the health food store.
TIP: DOUBLE PORTION
For the picture, I prepared a double portion, suitable for 4 to 6 people.
"This pistachio cheesecake is so delicious, so special and so simple!"
