You can also freeze it, tightly sealed up to 3 months. (They always say 3 months... but it is not like it is suddenly going to go bad at 3 months a day!) The risk of freezing longer is developing freezer burn which shouldn't happen if it is well wrapped, sealed.) Besides the regual kitchen tool like a mixer or blender the springform pan is needed to be able to tranfer the cheesecake to a serving plate. See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!

This recipe uses common ingredients for the most part. The one 'specialty' item is the Pisti from Costco. It is on the shelf where the peanut and almond butters are found. Add a few more crushed nuts and a drizzle of super easy pistachio cream for a fancy presentation. IngredientsJust choose whether to eat it in spoonfuls, as a topping, as the main ingredient of a cake, or simply spread on a slice of bread! You can also use it to make pistachio ice cream (my absolute favourite flavour), spread it on toast or even eat it by the spoon...it's that delicious! Recipe tips and FAQs Add the pistachios to a food processor with only ¼ cup (60ml) of the milk and 1 tablespoon of powdered sugar. Blitz for around 5 minutes until the pistachios turn into a smooth paste. You’ll need to stop the processor 3-4 times to scrape down the sides. You’ll notice the pistachio turn into crumbs first then it should form into a ball when it’s reached the paste stage (photo 5 & 6).

The crumb cake is dead easy but cold butter is the key. Use a pastry cutter like you would for pie crust to cut the butter into the flour mixture. Refrigerate before baking to ensure the butter lumps will give the cake a light texture. Milk - whole milk will give you the best creamy flavour but you can use half fat if that's all you have. Put the remaining milk, butter and white chocolate in a clean saucepan and heat on a low heat until melted, set aside (photo 7 & 8). And why not, even after dinner a teaspoon of Pistì pistachio cream to satisfy the desire for sweet and end the day in style. The colour reminds me or Spring - I guess it is the pastel tones! You can make this any time of year. Jump to:

Ingredients

Powdered sugar - I only use 1 tablespoon of powdered sugar (icing sugar) since a lot of sweetness comes from the white chocolate but feel free to add more to taste. This Pistachio Cheesecake is super creamy and nutty and uses Pisti pistachio cream from Costco to keep it simple! For those of us, me included without a microwave, the best way to melt chocolate, (or a chocolate, butter & milk combination) is to place it in a bowl and place the bowl over a small pot with water (make sure the water does not touch the bottom of the bowl). This cake is not overly sweet, which is nice. A nice sprinkle of icing sugar fancies it up and adds a nice touch. It is buttery and creamy with a streusel-like topping.

The pistachio cream will keep well in the fridge for up to 2 weeks. See notes for delicious ways to use it. Ways to use it Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios for the skins and discard them (photo 3 & 4). Crema al Pistacchio is a popular and decadent Italian spread that's sweet, creamy and insanely delicious. So what to do with this special treat? After much deliberation, I decided to use my special treat to make a pistachio tiramisu for a dinner party. The pistachio cream elevates this classic Italian desert. I used a Cognac in place of the more classic Amaretto and dusted the top with a sprinkle of dark cocoa and more pistachios. Be sure to only let the ladyfingers rest for a few seconds in the Cognac so as to not overpower the flavor of the pistachio. You can also use espresso in place of the Cognac. This very simple dessert is elevated to an entirely new level with the addition of the pistachio cream.I was able to find finely chopped skinned pistachios in the store, but if you can’t find them this is the best way to remove the skin for the recipe. Add water to a medium pot and bring to a boil, add the pistachios and boil for about 3-5 minutes this makes it easier to remove the skin.