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Pistachio Biscoff Cheesecake

This Pistachio Biscoff Cheesecake brings together two crowd favourites in one showstopping dessert. A buttery Biscoff crust holds a silky filling of cream cheese and mascarpone, swirled with Gourmanity Pistachio Cream for a rich, nutty depth in every bite. It’s finished with a luxurious pistachio cream topping, a dusting of ground pistachios and, for a special touch, edible roses. Elegant enough for a celebration yet simple to make at home, it’s a beautiful way to let our pistachio cream shine. Submitted by Kimberly

Ingredients

Cheesecake

  1. 24 oz full-fat cream cheese, room temperature
  2. 1 cup minus 2 tablespoons mascarpone (save for later)
  3. ¾ cup granulated sugar* 3 large eggs + 1 egg yolk
  4. 1 cup + 2 tablespoons heavy cream
  5. ½ cup Gourmanity pistachio cream
  6. 2 tsp vanilla* ¼ tsp salt* 1½ tbsp cornstarch Crust
  7. 8 oz Biscoff cookies (processed to make crumbs- plus some more for the batter
  8. 4 tbsp melted butter
  9. Pinch of salt

Pistachio topping

  1. 1 jar Gourmanity pistachio cream 
  2. ½ cup heavy cream
  3. 2 tbsp mascarpone
  4. 1 tbsp powdered sugar
  5. ¼ tsp salt* 1–2 tbsp finely ground pistachios
  6. Optional Decoration:
  7. Edible roses 
  8. crushed pistachios 



Instructions

  1. Prep the springform pan. I use baking spray and line bottom with parchment paper. 
  2. Crush the biscoff cookies very finely and mix with melted butter and salt. Leave some of the cookie crumble on the side for your cake. 
  3. Press into the bottom of a 9-inch springform pan in a very thin layer. Bake at 350°F for 8 minutes. Let cool. 
  4. Lower oven to 325°F. Beat the cream cheese, mascarpone and sugar just until smooth.
  5. Add the Gourmanity pistachio cream. Add eggs and yolk one at a time, mixing on low. Don’t whip lots of air into it.
  6. Add: * heavy cream* vanilla* salt* cornstarch Add the rest of your cookie crumbles. Optional but delicious!
  7. Mix just until completely smooth. Pour over the crust.
  8. Place the springform pan inside a larger roasting pan and add hot water to come about 1 inch up the sides. I put mine in a larger bowl with water.  Bake approximately 60–70 minutes. I do it for 70. But watch it at 60.  The edges should be set but the center should still have a noticeable jiggle. Turn the oven off, crack the door and leave the cheesecake inside for 30 minutes. Cool completely, then refrigerate. I leave it overnight. 
  9. The next day before you’re ready to serve -30 mins before make your pistachio cream 
  10. Warm the heavy cream until hot but don’t boil.
  11. Whisk it into the Gourmanity pistachio cream a little at a time.
  12. Add mascarpone, powdered sugar and salt.
  13. Add crushed pistachios to the mixture and then let sit for 30 mins to thicken. 
  14. When ready pour the pistachio cream mixture towards the middle of the cake.
  15. Using the back of a spoon coat the cake with the mixture.  I added edible rose petals and ground pistachios for decoration. 

The Gourmanity Team

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