Pistachio Cheesecake
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 150 minutes
- Yield: 12 servings
- Difficulty: 2 (1 - 5)
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Allergens: Soy Tree Nuts
- Categories: Desserts Gluten Free Pies & Tarts
A delightful vegan and gluten-free pistachio cheesecake that's creamy, nutty, and absolutely irresistible. This elegant dessert features a tender gluten-free crust topped with a silky-smooth tofu and yogurt filling infused with rich pistachio butter. Finished with a cloud of whipped cream and crunchy pistachio pieces, it's the perfect balance of textures and flavors that will impress both vegans and non-vegans alike.
Base Instructions
- Take the vegan butter out of the refrigerator to soften for a few minutes.
- In a bowl, combine all the base ingredients: gluten-free flour, sugar, vanilla sugar, applesauce, softened vegan butter, baking powder, and salt.
- Mix until everything is well incorporated. Don't worry if the mixture doesn't form a ball - it should be somewhat crumbly.
- Press this mixture into the bottom of a 22cm springform cake pan, creating an even layer.
- Place the pan in the refrigerator while you prepare the filling.
Filling Instructions
- Preheat your oven to 180°C (350°F).
- Place all the filling ingredients in a food processor: tofu, soy yogurt, sugar, vanilla sugar, cornstarch, pistachio butter, lemon juice, and salt. In case you don't have pistachio spread, you can use 50g pistachio butter instead, add 100g of soy yogurt and 40g of sugar.
- Process until completely smooth and creamy, scraping down the sides as needed.
- Remove the base from the refrigerator and pour the filling over it, smoothing the top with a spatula.
- Bake in the preheated oven for 1 hour.
- After the hour is up, turn off the oven but do not open the door. Leave the cheesecake inside the closed oven for another hour to cool gradually.
- After the second hour, remove the cheesecake from the oven and allow it to cool completely on the countertop.
- Once it has reached room temperature, refrigerate for at least 6 hours or preferably overnight to allow it to set completely.
Decoration Instructions
- When you're ready to serve the cheesecake, whip the vegan cream until it forms stiff peaks.
- Spread the whipped cream over the top of the chilled cheesecake.
- Coarsely chop or crush the pistachios.
- Sprinkle the crushed pistachios evenly over the whipped cream.
- Return to the refrigerator until ready to serve.
Notes
- Pistachio butter can sometimes be difficult to find. If needed, you can make your own by blending roasted, unsalted pistachios in a food processor until smooth and creamy.
- The gradual cooling in the oven helps prevent the cheesecake from cracking.
- This cheesecake is best when allowed to set overnight, so plan to make it a day ahead of when you want to serve it.
- Store in an airtight container in the refrigerator for up to a week.