Pistachio Milk Cheesecake with Kiri
Desserts
15 mins
9
Pistachio Milk Cheesecake with Kiri®
Ingredients
For the Pistachio Soaking Milk
- 300 ml (1.5 cup) evaporated milk
- 270 ml (1 cup) sweetened condensed milk
- 180 ml (3/4 cup) heavy cream
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon pistachio essence
For the Pistachio Cake
- 50 grams (1/4 cup) unsalted butter, at room temperature
- 55 grams (1/4 cup) white granulated sugar
- 3 medium eggs
- 60 ml (1/4 cup) vegetable oil
- 120 ml (1/2 cup) milk
- 1 teaspoon vanilla extract
- 120 gram (1 cup) all-purpose flour
- 8 grams (1 3/4 teaspoon) baking powder
- 1/4 teaspoon salt
- 60 grams (1/2 cup) pistachio powder
- 1/2 teaspoon pistachio essence
For the Kiri® Cream
- 16 Kiri® Square Portions
- 350 ml (1.5 cups) heavy cream
- 2 tablespoons icing sugar
Toppings
- 2 tablespoons pistachios
- 1 tablespoon dried roses
Cooking steps
Preparing the Pistachio Soaking Milk
- Combine all the ingredients in a saucepan over medium heat. Whisk to combine, then bring the mixture to a boil. Set aside to cool.
Preparing the Pistachio Cake
- Preheat the oven to 180°C.
- In a large bowl, mix the butter and sugar with an electric egg beater until the mixture is light and creamy.
- Add one egg at a time and continue beating.
- Add the oil, milk, and vanilla extract, then mix to combine.
- Add the flour, baking powder, salt, pistachio powder, and pistachio essence, then mix until the batter is homogenous.
- Pour the batter in a square 22cm springform pan lined with baking paper. Bake for 25 minutes.
- Leaving the cake in the pan, use a toothpick to poke holes in the cake while it is still hot. Pour 1/3 of the pistachio soaking milk over the cake and set it aside to cool completely.
Preparing the Kiri® Cream
- In a large bowl, mix the Kiri® square portions with an electric egg beater until the mixture is very smooth.
- Add the heavy cream and icing sugar, then continue beating until the mixture is fluffy and thick.
- Spread the mixture on top of the cake and refrigerate for at least 2 hours.
- Decorate the cake with pistachios and dried roses. Slice the cake and serve each portion in individual serving bowls with the remaining pistachio soaking
Cooking steps
