Treat yourself and your loved ones with the most delicate Pistachio Cheesecake with raspberry jam.
This recipe for an incredibly tender and delicious cheesecake with raspberries and pistachios is intended for a low-temperature sous vide cooking method.
Ingredients
Serves: –+
- Cream cheese 340 gr
- Sugar 95 gr
- Sour cream 60 ml
- Chicken eggs 2 pcs
- Lemon zest 10 gr
- Fresh raspberry 135 gr
- Roasted salted pistachios 75 gr
- Fresh juice 2 lemons
- Glass jars with double metal lids 6 pcs
Method
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Heat the water to 80 degrees.
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Grind the pistachios in a blender. Add a tablespoon of chopped pistachios to each glass jar.
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Add raspberries and a tablespoon of water to the blender. Blend until smooth.
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Puree raspberries with a strainer to remove pits.
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Put cheese, sugar, sour cream, eggs, and lemon juice in the blender. Blend until smooth lump-free paste.
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Half-fill the jars with the paste spooning out the space for a raspberry puree. Pour raspberry puree in every pit evenly.
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Fill the remaining space in the jars with the cheese paste, put down the lids and immerse the jars in the sous vide cooker for 1.5 hours.
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After an hour and a half, take out the cheesecake jars and place them in the fridge for 4 or more hours (the longer – the better).
You can serve a great raspberry pistachio dessert right in the jars or dish it out on a plate. You can use fresh raspberries, a sprig of mint or pistachios for a topping.
Bon Appetit!
