Cheesecake with pistachio praline
Indulge in a decadent Cheesecake with Pistachio Praline. This luscious dessert combines creamy layers of cream cheese and cottage cheese, sweetened with sugar, and accented with a hint of lemon zest, vanilla, and a touch of self-raising flour. Topped with a thick layer of heavy whipping cream and a delightful pistachio praline, this cheesecake guarantees bliss in every bite. Perfect for any special occasion or a satisfyingly sweet treat.
- 20 Mar 2024
- Cook time 25 min
- Prep time 20 min
- 6 Servings
- 10 Ingredients
Cheesecake with pistachio praline is a delightful dessert that combines the creamy texture of cheesecake with the crunchy, nutty goodness of pistachio praline. This recipe brings a perfect balance of flavors and textures that will make it a favorite at any gathering. The lemon zest adds a refreshing tang that complements the rich and creamy layers, making every bite a tasteful experience.
Ingredients:
Instructions:
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it with a little butter or non-stick spray.
- In a large mixing bowl, beat the cream cheese, cottage cheese, and sugar together until the mixture is smooth and creamy.
- Add the egg white, lemon zest, self-raising flour, and vanilla extract. Mix until all the ingredients are well combined.
- Gently fold in the heavy whipping cream until the mixture is smooth and uniform.
- Pour the cheesecake filling into the prepared springform pan, spreading it evenly.
- Bake in the preheated oven for about 45-50 minutes, or until the center is set and slightly jiggles when shaken.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow it to firm up.
- Combine the pistachio nuts and water in a small saucepan.
- Bring to a boil over medium heat, then reduce to a simmer. Cook until the water has evaporated and the pistachios are glazed, stirring occasionally to prevent sticking.
- Remove the saucepan from the heat and spread the pistachios in a single layer on a sheet of parchment paper to cool.
- Once the cheesecake has set, remove it from the springform pan and transfer it to a serving platter.
- Sprinkle the pistachio praline on top of the cheesecake, pressing them gently to adhere.
- Slice and serve the cheesecake chilled. Enjoy!
Tips:
- Make sure all dairy ingredients (cream cheese, cottage cheese, and heavy whipping cream) are at room temperature before mixing. This ensures a smooth and creamy consistency.
- When making the pistachio praline, be careful not to overcook the caramel. Once it turns a light amber color, remove it from heat to avoid bitterness.
- Use a water bath for baking the cheesecake. This helps to prevent cracks and ensures even baking. Wrap the bottom of the cheesecake pan in aluminum foil to prevent water from seeping in.
- Let the cheesecake cool at room temperature before refrigerating it. This prevents the top from cracking and helps the texture to set perfectly.
- For the best flavor, make the cheesecake a day ahead. Allowing it to chill overnight enhances the taste and makes it easier to cut clean slices.
This cheesecake with pistachio praline is a show-stopping dessert that is sure to impress your family and friends. The combination of creamy, tangy cheesecake with the nutty, caramelized pistachio praline is simply irresistible. Whether you're celebrating a special occasion or just indulging in a sweet treat, this recipe is a must-try. Enjoy every bite and savor the rich flavors!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 0.87g | 2% |
| Sugar 22g | 22% |
| Fat | |
| Fat 24g | 28% |
| Saturated 13g | 43% |
| Cholesterol 63mg | - |
| Vitamins | |
| Vitamin A 220ug | 25% |
| Choline 22mg | 4% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 0.24mg | 2% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.60ug | 25% |
| Vitamin C 0.48mg | 1% |
| Vitamin E 0.64mg | 4% |
| Vitamin K 2.77ug | 2% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 0.50mg | 5% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 250mg | 7% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 0.63mg | 6% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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