Kiri Cheesecake with Pistachio

30 min

Family style cheesecake with a layer of sweet Kiri cream served with crispy pistachio


For the Kiri Cream Cheese

  • 30 Kiri Square Portions
  • 60 grams (1/2 cup) powdered sugar
  • 80 grams (2/3 cup) sweetened condensed milk
  • 100 grams (1/2 cup) white chocolate
  • 2 tablespoons heavy cream
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

For the Crust

  • 250 grams (4 cups) digestif cookies
  • 120 grams (1/2 cup) melted butter
  • 50 grams (1/3 cup) roasted pistachios, chopped

For Decoration

  • 100 grams (1/2 cup) Chopped pistachios
  • 6 dry roses
Kiri Cheesecake with Pistachio

Cooking steps

Preparing the Crust

  • 1Place the digestive cookies in a food processor and crush them until the texture is crumbly. Add the melted butter and mix well with a spatula until the mixture is well combined.
  • 2Add the chopped pistachios to the crust, mix again with the spatula until the mixture is homogeneous.
  • 3Press the crushed cookies into the bottom and the sides of a springform mould (18 cm x 6 cm ) covered with parchment paper and place it in the freezer for 30 minutes to cool.

Preparing the Kiri Cheesecake Filling

  • 1In a small bowl, put the white chocolate, the heavy cream and melt them together in the microwave. Stir the chocolate with the spatula until it is completely melted. Set aside.
  • 2In a large bowl, add the kiri cheese portions, the powdered sugar, condensed milk, and the melted chocolate. Beat with an electric mixer until the cream is fluffy and well incorporated.
  • 3Add the lemon juice, lemon zest, and mix with the hand mixer until well combined.
  • 4Pour the cheesecake mixture over the crust and spread it evenly.
  • 5Place the cheesecake in the freezer for 6 hours or overnight in the refrigerator until the Kiri cream cheese becomes firm.
  • 6Decorate the cheesecake with chopped pistachios and dried roses around the Kiri cheesecake border just before serving.

Cooking steps