Pistachio Milk Cheesecake with Kiri

Pistachio Milk Cheesecake with Kiri

Recipe Category Desserts Recipe Category
Recipe Prep Time 15 mins
Recipe Serving Size 9

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
Kiri Squares

Cooking steps

Preparing the Pistachio Soaking Milk

  1. 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

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

  1. In a large bowl, mix the Kiri® square portions with an electric egg beater until the mixture is very smooth.
  2. Add the heavy cream and icing sugar, then continue beating until the mixture is fluffy and thick.
  3. Spread the mixture on top of the cake and refrigerate for at least 2 hours.
  4. 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