Directions
- 1Using a whisk or mixer on low speed, mix the cream and cream cheese. Add powdered sugar, cornstarch and mix again.
- 2Add pistachio paste, eggs, lemon juice and mix again until smooth.
- 3Transfer the mixture into a prepared round mold with a diameter of 16 cm and a height of 8-10 cm. Line the mold with parchment.
- 4Preheat the oven to 230 C°and bake for 30-40 minutes in top-bottom or convection mode.
- 5Remove the finished cheesecake from the oven and let cool on the table, then refrigerate for at least 6 hours.
Ingredients
- 450 g cream cheese
- 260 g heavy/whipping cream 33%
- 15 g cornstarch
- 85 g pistachio paste
- 100 g powdered sugar
- 3 eggs
- 2 tsp lemon juice
- 1 fresh strawberries
Equipment
whisk or mixer16 cm diameter mold8-10 cm height moldoven
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