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Pistachio & Blackberry Cheesecake Towers Recipe

Pistachio & Blackberry Cheesecake Towers Recipe
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★★★★★

5 from 17 reviews

Indulge in these exquisite Pistachio & Blackberry Cheesecake Towers that boast layers of buttery graham cracker crust, sweet blackberry compote, creamy cheesecake, and fluffy pistachio topping. A delightful dessert for any occasion!

Ingredients

Scale

Graham Cracker Crust:

  • 1 cup (100g) crushed graham crackers or digestive biscuits
  • 3 tbsp unsalted butter, melted
  • ¼ cup (30g) chopped pistachios
  • 1 tbsp brown sugar

Blackberry Compote:

  • 1 cup (150g) blackberries (fresh or frozen)
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • ½ tbsp cornstarch + 1 tbsp water (to thicken)

Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • ½ tsp vanilla extract
  • ½ cup (120ml) whipped heavy cream
  • ¼ cup (60g) pistachio paste

Topping:

  • ½ cup (120ml) whipped cream
  • 2 tbsp powdered sugar
  • ½ cup (75g) fresh blackberries
  • 2 tbsp chopped pistachios
  • 1 tbsp powdered sugar (for dusting)

Instructions

  1. Graham Cracker Crust: In a bowl, mix crushed biscuits, chopped pistachios, melted butter, and brown sugar until it resembles wet sand.
  2. Press: Press the mixture firmly into cylinder molds or small ring molds on a lined tray.
  3. Chill: Chill in the refrigerator for 15-20 minutes to set.
  4. Blackberry Compote: In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir occasionally until berries soften.
  5. Thicken: Mix cornstarch with 1 tbsp of water, then stir into the berry mixture. Cook until thickened.
  6. Cool and Spread: Let it cool slightly, then spread evenly over the chilled crust.
  7. Cheesecake Filling: In a large bowl, beat cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy. Gently fold in whipped heavy cream to keep it airy. Spoon over the blackberry layer and smooth the surface.
  8. Pistachio Topping: In a bowl, whisk together pistachio paste, powdered sugar, and whipped cream until fully combined and fluffy. Spread this over the cheesecake layer as the final layer.
  9. Decorate and Chill: Sprinkle chopped pistachios around the edges for texture. Cover and refrigerate for at least 4 hours (overnight is best for firm layers).
  10. Unmold and Serve: Carefully unmold the towers. Decorate with fresh blackberries, extra pistachios, and a dusting of powdered sugar. Serve chilled and enjoy!

Notes

  • You can use a springform pan if cylinder molds are not available.
  • Adjust sugar levels in the blackberry compote based on the sweetness of the berries.
  • Feel free to customize by adding other nuts or fruit to the layers.

Nutrition

Keywords: Pistachio, Blackberry, Cheesecake, Towers, Dessert, Graham Cracker, Cream Cheese

Find it online: https://reemcook.com/pistachio-and-blackberry-cheesecake-towers-recipe/