Indulge in the exquisite blend of creamy cheese and rich pistachio flavors with our tantalizing Cheese and Pistachio Cake recipe. This decadent dessert combines a buttery biscuit base with a luscious pistachio cream filling, topped with caramelized pistachios for the ultimate treat.


  • Base:

    • 150g butter
    • 300g digestive biscuits
  • Pistachio cream:

    • 250g spreadable cheese
    • 200g ricotta
    • 250g fresh cream
    • 100g sugar
    • 100g pistachio cream
    • 10g gelatin sheets
  • Caramelized pistachios:

    • 60g pistachios
    • 60g sugar


  1. Base:

    • Blend the digestive biscuits until finely crushed.
    • Melt the butter and mix it with the crushed biscuits.
    • Press the mixture into the base of a mold and refrigerate.
  2. Pistachio cream:
    • Soak the gelatin sheets in cold water.
    • In a bowl, combine the spreadable cheese, ricotta, sugar, and pistachio cream.
    • In a separate bowl, whip the fresh cream until stiff peaks form.
    • Squeeze out excess water from the gelatin sheets and dissolve them in hot milk. Add the dissolved gelatin to the cheese mixture and mix well.
    • Gently fold the whipped cream into the cheese mixture until fully combined.
  3. Assembly:

    • Pour the pistachio cream over the chilled biscuit base and spread it evenly.
    • Refrigerate the cake for at least 3 hours to set.
  4. Caramelized pistachios:
    • In a pan, caramelize the sugar over medium heat until golden brown.
    • Add the pistachios to the caramelized sugar and coat them evenly.
    • Transfer the caramelized pistachios to a parchment paper-lined tray to cool.
  5. Decorate:

    • Once the cake is set, decorate it with the caramelized pistachios on top.
    • Slice, serve, and enjoy the delightful combination of cheese and pistachio flavors!

Nutritional Information:

  • Prep Time: 30 minutes
  • Cooking Time: 10 minutes
  • Total Time: 3 hours 40 minutes
  • Calories: 350 kcal per serving
  • Yield: 8 servings
  • Diet: Vegetarian
  • Method: Baking
  • Cuisine: Dessert
  • Category: Cake
  • Serving Size: 1 slice
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 25g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg


  1. How to Caramelize Sugar: Tips and Techniques 
  2. Guide to Using Gelatin in Desserts 


Elevate your dessert game with our Cheese and Pistachio Cake recipe. With its creamy texture and nutty flavor, this cake is sure to impress your taste buds and leave you craving for more.


  1. Can I use pre-made pistachio cream instead of making it from scratch?
    • Yes, you can use store-bought pistachio cream as a shortcut for making the pistachio cream filling.
  2. Can I use almond or other nuts instead of pistachios for the caramelized topping?
    • Yes, you can use other nuts such as almonds or walnuts for the caramelized topping if desired.
  3. How long can I store the cheesecake in the refrigerator?
    • The cheesecake can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
  4. Can I make this cake ahead of time and freeze it?
    • Yes, you can freeze the assembled cake (without the caramelized pistachios) for up to 1 month. Thaw it in the refrigerator overnight before serving.
  5. Is it necessary to use gelatin in the pistachio cream?
    • Gelatin helps to set the cream and give the cake a firm texture. However, if you prefer a softer consistency, you can omit the gelatin or use agar-agar as a vegetarian alternative.

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