- Preparation time:80 minutes
- Cooking time:5 o'clock
- Flow temperature:Chilled Dish
- Processing Type:Baking
- Occasion:Romantic dinner
- Season:year round
This dessert turns out saturated green color and strikes with unusual taste. We share the recipe for an exquisite delicacy.
Prepare the ingredients. By the way, this dessert should be baked in a water bath, so you need to prepare several layers of foil (to wrap the mold and prevent water from entering), or use a special grid, under which boiling water can be placed.
Grind cookies with a blender. Melt butter and cool.In a deep bowl mix sand crumbs, butter, cocoa, pistachios until smooth. Take a round baking dish and lay out the sand mass (firmly flatten with a spoon or glass) and send to the oven heated to 180 degrees for 10 minutes. Then remove the base and cool.
Cook the cream. In a skillet, mix the cream with the pistachio paste, put on medium heat and cook until the paste is completely dissolved (stirring constantly). Then cool. In a separate bowl, mix Philadelphia cheese with powdered sugar (do not mix). Smash two eggs (carefully stirring the mass). It is better to refuse a mixer and intensive whipping, otherwise cracks may form on the cheesecake. Pour the creamy-pistachio mass and mix gently. It should be a smooth cream.
Carefully pour the resulting cream onto a sand base and level with a cooking spatula. Take a deep baking sheet, put a cheesecake on it (after wrapping it with 2-3 layers of foil to prevent water), pour boiling water on the baking tray and bake the dessert in a water bath in an oven heated to 170 degrees for about 60-70 minutes.
Ready cheesecake to keep another 40 minutes in the oven off (open the door), then get the dessert and cool at room temperature.When the treat has cooled, wrap the form with cling film and put the dessert in the refrigerator overnight.
Next, turn the cheesecake gently on a plate, and then on a serving dish. Decorate the finished dish with chopped pistachios and coconut chips (optional).