• Serena Di Sabatino

Pistachio & cocoa mini cheesecakes

Happy May Day!

Today I want to share with you some treats that I made last week to celebrate the long-awaited reunion with my friends, who I had not seen since last October 😨

So here what I made: mini pistachio cheesecakes with cocoa cereal crust and topped with cocoa cereal stars (Stelline di cereali al cacao)!

They looked cute and they tasted amazing 🤩

If you are wondering why these pistachio cheesecakes don't look super green the answer is that this is the real color of pistachios 😂

I mean, I made pistachio paste from scratch here and even though at the end of the process I couldn't feel my fingernails any more it was totally worth it.

Real pistachio flavour is just something else. It's not overly sweet and it pairs super well with cocoa cereal. I think you should try it some day (even with store-bought pistachio paste!).

You can check out the recipe in the section below! (I've adapted it from here )



INGREDIENTS:


--- COCOA CEREAL CRUST ---




--- FILLING ---

  • 200g ricotta cheese

  • 200g plain yogurt

  • 65g pistachio paste*

  • 50g + 1tsp granulated sugar

  • 96g milk

  • 3g agar agar




--- TOPPINGS ---



DIRECTIONS:

  1. Preheat oven to 350°F (180°C) and prepare your muffin tin with 12 paper (or silicone) cups.

  2. Put cocoa cereal (Stelline di cereali al cacao) in a food processor and pulse a few times until the cereal turn into powder.

  3. Melt butter in the microwave or in a double boiler on the stove.

  4. In a bowl mix together melted butter and Stelline di cereali al cacao powder until you get the consistency of wet sand; press this mixture into the bottom of the muffin cups to create the cheesecake crusts.

  5. Bake for about 5 minutes and let it cool at room temperature while preparing the filling.

  6. In a metal or glass bowl add ricotta cheese, plain yogurt, pistachio paste and sugar. Mix the ingredients together with an immersion blender until you get a smooth and creamy consistency. Set aside.

  7. In a small pot add agar agar and 1 teaspoon of sugar; whisk them together while pouring the milk very slowly. Try to create a cream with no lumps and then put the pot on the stove. Heat up and bring it to a simmer for about 5 minutes. Set aside.

  8. Heat the first mixture on a double boiler until you reach the temperature of 45°C (113°F). Then pour the gelatine cream into the mixture and mix it thoroughly with a whisk.

  9. Pour the cream on the cereal crust and place in the fridge to rest for at least 3-4 hours.

  10. Garnish the surface with Stelline di cereali al cacao.

  11. Enjoy :)

RECIPE NOTES:


  • If you can't find store-bought pistachio paste or you just want to make your own you can do it like I did: toast 80g pistachios in the oven for about 10 minutes at 150°C (300°F). Let them cool at room temperature. Peal them the best way possible (the more you manage to remove their skin the more your cheesecake will look green-ish 😅). Put all these toasted and pealed nuts in a powerful food processor and blend until the oil starts to separate from the nuts and it turns into a paste.

  • You can avoid baking the crust but in that case I suggest placing them in the freezer for a while to be sure that the crust is set otherwise it might merge with the cheesecake batter.

  • If you can't find star shaped cocoa cereal you can definitely use any kind of cocoa cereal you like!

  • Store in the fridge for 3-4 days.


RECIPE CARD:




If you make it let me know! :)




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