Craving something sweet -Try this refreshing Aegina pistachio cheesecake!

Instructions

Step 1: Prepare the crust

Preheat the oven to 160°C (fan mode). Blend the biscuits and pistachios into fine crumbs. In a bowl, mix them with the melted butter until the mixture resembles wet sand.

Transfer the mixture into a 20-22 cm springform pan. Use your hands and the flat base of a glass to press it firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool on a wire rack.

Step 2: Prepare the filling

Using a whisk, beat the cream cheese and sugar until smooth. Add the yogurt and mix well. Next, incorporate the flour, pistachios, and vanilla extract. Once combined, gently fold in the eggs using a silicone spatula.

Step 3: Bake the cheesecake

Pour the filling over the cooled crust. Bake in the preheated oven at 160°C (fan mode) for about 40 minutes. It’s ready when only the center of the cake is slightly wobbly.

Let it cool for 10 minutes, then run a spatula around the edges to loosen the cake from the pan. Allow it to fully cool, then refrigerate overnight.

Serve with honey and crushed pistachios. Enjoy!

Ingredients

For the crust:

• 150g biscuits, crushed in a food processor
• 60g Aegina pistachios, ground
• 50g Drama cow butter (Noma), melted

For the filling:

• 500g cream cheese
• 200g granulated sugar
• 460g yogurt
• 2 tbsp all-purpose flour (Chrysos Mylos)
• 140g Aegina pistachios, ground
• 2 tsp vanilla extract
• 4 fresh barn eggs from Central Macedonia (Noma), lightly beaten

Time: 1 hour 10 minutes

For the topping:

• Honey
• Crushed Aegina pistachios

Tips

The key to a perfect cheesecake: Do not overmix or beat the eggs too much. We want to avoid bubbles so the cake doesn’t rise excessively while baking. Avoid using a mixer.