Cheesecake is one of the most popular cakes, which in different forms appears in many countries around the world. There are dozens of variations on its theme – and today we will look at the pistachio one
Pistachio cheesecake is a velvety, creamy dessert made with pistachio paste – which could be called the pistachio equivalent of peanut butter. This simple recipe will appeal even to those who don’t have any pastry talents, as it’s really easy to prepare
There’s a reason we’re featuring this recipe for pistachio cheesecake. Pistachios, like most nuts, while being an extremely calorific snack, boast a lot of nutritional properties
They are the only nut that contains lutein, which supports eye function and reduces the risk of macular degeneration. As little as 60g of pistachios a day helps reduce the risk of cancer – especially prostate and lung cancer. When eaten regularly, they also help reduce bad cholesterol and support heart function. They regulate blood pressure and help maintain a healthy body weight
Sometimes you would love to eat a sheet of cake in 5 minutes – we all have such days. But sometimes baked goods lie forgotten at the bottom of the fridge and then we have to throw away the mouldy leftovers. What to do in order not to waste the delicious things?
Of course it is best to store cakes in airtight containers or wrapped in aluminum foil – even creams keep their consistency and taste. However it is worth remembering that the cake once put in the fridge can be taken out only to be consumed – frequent changes of temperature do not serve food products, especially those containing dairy. To keep the dough moist and fresh, it’s worth adding a quarter of an apple to the container.
Apparently, the way you cut the cake and pie also makes a big difference. Instead of doing it edge-to-edge (in the case of cake) or radially (in the case of cake), you should cut the whole thing in half, punch out pieces from the center, and then rejoin the halves – this will keep the center moist.
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