Cheesecake Tart with Pistachio Shortbread Crust
(47)
"Sharing the last of my reds before fall arrives, because color palette 😜 Still, I don’t think you would mind having this creamy no-bake cheesecake in your feeds a few times more, am I right?! 🍓"
-- @devamadeo
Recipe

Details

Prep time 20mins
Cook time 8mins

Recipe

For the Crust

  • 11 ounces shortbread cookies
  • 1/ 4 cup pistachios
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons raw sugar
  • Sea salt, to taste

For the Crust

Method

  • Step 1

    Preheat oven to 350°.

  • Step 2

    In the bowl of the food processor already attached to the base, pulse the pistachios just before finely ground. Break the cookies and add them to the bowl with salt and sugar. Pulse again until almost crushed, about less than 10 seconds. Make sure everything is well incorporated by scraping the bowl sides and bottom, then pulse a few more seconds to make everything come together. With the food processor running, pour the melted butter through the lid hole and pulse just a few seconds more, until the cookie crumbs look just wet. Transfer the content to the tart flute pan or the pan you will be using. Press onto the bottom and up to the sides, until the crumbs are evenly distributed and you have reached the edges of the pan. You may use a bottom flat small measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 8 minutes and then place it in the fridge to cool down.

For the Filling

  • 16 ounces cream cheese
  • 14 ounces condensed milk
  • 2 tablespoons fresh lemon juice
  • 1/ 2 teaspoon vanilla extract
  • Sea salt, to taste

For the Filling

Method

  • Step 1

    In the bowl of a mixer with the whisk attached mix the cream cheese with the condensed milk in medium speed (#4 in the Kitchen Aid mixer) for 2 minutes. Add the lemon, vanilla and salt and mix for 2 to 3 minutes more, scrapping down the content of the bowl halfway thru. Taste to make sure all the flavors are well integrated. Mix for 1 to 2 minutes more if necessary. Pour over the crust and chill for 6 to 8 hours, preferably overnight. Decorate with pistachios and fruits.