Italian Cakes & Dessert Recipes


Cheesecake lovers this recipe is for you!

This season I love the baked version of this dessert that still remains creamy but less “cold” than the classic version.








For the base:

  • 2 cups of dry cookies
  • 1/4 cup of butter


For the cream:

  • 3 eggs
  • 1 cup of granulated sugar
  • 1 cup of spreadable cheese (cream cheese)
  • 1 cup of Mascarpone cheese
  • 1 cup of heavy cream
  • 3 tbsp of pistachio cream
  • 2 tbsp of cornstarch
  • 2 tbsp of 00 flour


To finish:

  • 1 tbps of pistachio cream
  • chopped pistachios to taste



Prepare the base:

Grind the cookies in a mixer, then add the melted butter and mix well with a spoon until smooth.

Pour the mixture into a 8 inches round baking pan lined with baking paper (bottom and sides) and press well with a spoon to compact it.

Put the base in the refrigerator for 30 minutes.

In the bowl of a planetary mixer (or in a bowl with electric whips) beat the eggs with the sugar.

When you get a light and frothy mixture, add all the other ingredients and whip with the whisk until you get a homogeneous cream.

Pour the mixture into the pan with the base prepared earlier and bake the cheesecake in a preheated oven in static mode at 350 F for about 70 minutes.

Check that the center is not raw, moving the mold the cheesecake should not move like a pudding but be more firm.

Make the test of the toothpick to be sure.

At this point, take it out of the oven, let it cool completely, remove it from the mold and place it on a serving plate.

Pour the pistachio cream on the surface of the cheesecake and spread it well with a spatula, then decorate it with pistachio granules.

Keep it in a closed container for 2/3 days.

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