Pistachio Milk Cheesecake with Kiri

15 min

Pistachio Milk Cheesecake with Kiri®


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


  • 2 tablespoons pistachios
  • 1 tablespoon dried roses
Pistachio Milk Cheesecake with Kiri

Cooking steps

Preparing the Pistachio Soaking Milk

  • 1Combine 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

  • 1Preheat the oven to 180°C.
  • 2In a large bowl, mix the butter and sugar with an electric egg beater until the mixture is light and creamy.
  • 3Add one egg at a time and continue beating.
  • 4Add the oil, milk, and vanilla extract, then mix to combine.
  • 5Add the flour, baking powder, salt, pistachio powder, and pistachio essence, then mix until the batter is homogenous.
  • 6Pour the batter in a square 22cm springform pan lined with baking paper. Bake for 25 minutes.
  • 7Leaving 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

  • 1In a large bowl, mix the Kiri® square portions with an electric egg beater until the mixture is very smooth.
  • 2Add the heavy cream and icing sugar, then continue beating until the mixture is fluffy and thick.
  • 3Spread the mixture on top of the cake and refrigerate for at least 2 hours.
  • 4Decorate the cake with pistachios and dried roses. Slice the cake and serve each portion in individual serving bowls with the remaining pistachio soaking milk.

Cooking steps