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CourtLynn🎀 | DFW Creator :

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2025-08-29 03:20:42

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2025-08-30 22:32:16

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Part 9| Candy Thieves vs Rigged Candy Bowl!

Part 9| Candy Thieves vs Rigged Candy Bowl!

RASPBERRY PISTACHIO CHEESECAKE #pistachio #food #recipe #cheesecake #raspberry #fy #fyp #foryoupage COOKIE BASE 50 ml heavy cream 150 g white chocolate 140 g petit beurre cookies (or tea biscuits) 35 g pistachio paste RASPBERRY MIXTURE 200 g raspberries (frozen) 75 g granulated sugar CREAM 250 g mascarpone 50 g raspberry mixture 8 g whipping cream stabilizer (klopfix) 35 g powdered sugar 8 g vanilla sugar (1 packet) 250 ml heavy cream FILLING 90 g pistachio paste 35 g raspberry mixture TOPPING 100 g white chocolate 40 ml heavy cream raspberry syrup pistachio paste GARNISH pistachios (unsalted) raspberries INSTRUCTIONS Heat the cream (50 ml) almost to a boil. Add the white chocolate (150 g), let it sit for 1 minute, then stir until smooth. Crush the cookies and place them in a bowl. Add the chocolate ganache and pistachio paste, then mix well. Line a springform pan with parchment paper and spread the cookie mixture evenly over the bottom. Press down lightly with the back of a spoon, also pressing it up the sides to form a rim. Place the raspberries together with the sugar in a frying pan over medium heat. Bring to a boil for 5–7 minutes, stirring occasionally. Strain the raspberry mixture through a sieve into a bowl to remove the seeds. Press well with a spatula or spoon. Put the raspberry syrup into a piping bag and set aside. In a bowl, combine mascarpone, raspberry syrup (50 g), stabilizer, powdered sugar, and vanilla sugar. Mix for 1 minute. Gradually add the heavy cream (250 ml) and whip until firm. Spread the pistachio paste (90 g) over the cookie base. Cover with half of the cream and smooth the surface. Pipe lines of raspberry syrup (35 g) over it. Cover with the remaining cream and smooth again. Heat the cream (40 ml) almost to a boil. Add the white chocolate (100 g), let it sit for 1 minute, then stir until smooth. Pour the ganache over the cream layer. Pipe small dots of raspberry syrup and pistachio paste on top and use a toothpick to create a pattern. Cover the cheesecake and let it set in the refrigerator for at least 6 hours, preferably overnight. Cut into slices and garnish with fresh raspberries and chopped pistachios.

RASPBERRY PISTACHIO CHEESECAKE #pistachio #food #recipe #cheesecake #raspberry #fy #fyp #foryoupage COOKIE BASE 50 ml heavy cream 150 g white chocolate 140 g petit beurre cookies (or tea biscuits) 35 g pistachio paste RASPBERRY MIXTURE 200 g raspberries (frozen) 75 g granulated sugar CREAM 250 g mascarpone 50 g raspberry mixture 8 g whipping cream stabilizer (klopfix) 35 g powdered sugar 8 g vanilla sugar (1 packet) 250 ml heavy cream FILLING 90 g pistachio paste 35 g raspberry mixture TOPPING 100 g white chocolate 40 ml heavy cream raspberry syrup pistachio paste GARNISH pistachios (unsalted) raspberries INSTRUCTIONS Heat the cream (50 ml) almost to a boil. Add the white chocolate (150 g), let it sit for 1 minute, then stir until smooth. Crush the cookies and place them in a bowl. Add the chocolate ganache and pistachio paste, then mix well. Line a springform pan with parchment paper and spread the cookie mixture evenly over the bottom. Press down lightly with the back of a spoon, also pressing it up the sides to form a rim. Place the raspberries together with the sugar in a frying pan over medium heat. Bring to a boil for 5–7 minutes, stirring occasionally. Strain the raspberry mixture through a sieve into a bowl to remove the seeds. Press well with a spatula or spoon. Put the raspberry syrup into a piping bag and set aside. In a bowl, combine mascarpone, raspberry syrup (50 g), stabilizer, powdered sugar, and vanilla sugar. Mix for 1 minute. Gradually add the heavy cream (250 ml) and whip until firm. Spread the pistachio paste (90 g) over the cookie base. Cover with half of the cream and smooth the surface. Pipe lines of raspberry syrup (35 g) over it. Cover with the remaining cream and smooth again. Heat the cream (40 ml) almost to a boil. Add the white chocolate (100 g), let it sit for 1 minute, then stir until smooth. Pour the ganache over the cream layer. Pipe small dots of raspberry syrup and pistachio paste on top and use a toothpick to create a pattern. Cover the cheesecake and let it set in the refrigerator for at least 6 hours, preferably overnight. Cut into slices and garnish with fresh raspberries and chopped pistachios.

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