Certainly! This recipe is for Black Milk Pistachio Cream Cheesecake Bars. These bars are a decadent and delicious dessert that combines the creamy goodness of cheesecake with the nutty flavor of pistachios. The recipe is easy to follow and takes around 1 hour and 30 minutes to prepare and cook.
To make the crust, you will need to crush digestive biscuits into fine crumbs and mix them with granulated sugar and melted butter. This mixture is then pressed into the bottom of a square baking pan and baked for 10 minutes. The crust is then left to cool while you prepare the cheesecake mixture.
For the cheesecake mixture, you will need to beat cream cheese and sugar together until they are smooth and creamy. Eggs are added one at a time, with each egg being beaten well after it is added. Black Milk Pistachio Cream, vanilla extract, and salt are then added to the mixture, and everything is combined until it is smooth.
The cheesecake mixture is then poured onto the cooled crust and baked for around 35-40 minutes. Once the cheesecake is baked, it is removed from the oven and left to cool to room temperature. It is then refrigerated for at least 2 hours or until it is completely chilled.
Once the cheesecake has been chilled, it is cut into bars and served. You can add a dollop of whipped cream and some chopped pistachios on top of the bars for an extra indulgent treat.
Overall, this Black Milk Pistachio Cream Cheesecake Bars recipe is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of the creamy cheesecake and the nutty pistachio flavor is sure to impress anyone who tries it!
Ingredients:
- 250g digestive biscuits, finely crushed
- 50g granulated sugar
- 115g unsalted butter, melted
- 16 oz (454 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 eggs
- 1/2 cup (120 ml) Black Milk Pistachio Cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix together the crushed digestive biscuits, 50g of sugar, and melted butter.
- Press the mixture into the bottom of an 8-inch (20 cm) square baking pan.
- Bake the crust for 10 minutes, then remove from the oven and let cool.
- In a separate bowl, beat the cream cheese and 1/2 cup of sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the Black Milk Pistachio Cream, vanilla extract, and salt until well combined.
- Pour the cheesecake mixture over the cooled crust.
- Bake the cheesecake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
- Once chilled, cut the cheesecake into bars and serve.
Optional: You can top the bars with a dollop of whipped cream and some chopped pistachios for an extra indulgent treat.
