Pistachio Cheesecake


Pistachio Cheesecake

Has it ever occurred to you that Cheesecake can have an oriental Ramadan flavor? Goody presents to you and your family an indulging innovation that mixes between the well-known taste of cheesecake and the savor of cardamom and pistachio that will sneak into the layers of cheese and crust!

  • Preparation time
  • Preparation time

    15 minute
  • cooking time
  • Cooking time

    70 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    7 People
  • Goody kitchen


2 cups of grinded tea biscuit
¼ cup of sugar
100 g of melted butter
Second layer:
600 g creamy cheese
1 cup of grinded pistachio
1 cup of Velor Full Cream Powder Milk
1 can of Velor Cream
½ cup of sour cream
1 tea spoon of vanilla
1 tea spoon of grinded cardamom
1 table spoon of rose water
2 sachets of Goody’s Top-Whip
½ cup of sugar
2 drops of green food color
3 eggs
For Garnishing:
100 g creamy cheese
1 sachet of Goody’s Top-Whip Vanilla  
1 tea spoon grinded cardamom


1 Mix the crust ingredients and spread onto the bottom and edges of a cheesecake pan. Press hard on the mix and place in medium-heated oven (350) for about 10 minutes, and then leave to cool for another 10 minutes.
2 Using the electric mixer, blend all the cheese ingredients very well except for the eggs. Mix until clutters are gone. Then add the eggs quickly. Pour onto the crust. Cover the pan completely with aluminum foil and put it in a bigger pan, which is filled with water. Put the pan in the oven on medium heat (350) for 1 hour.
3 Mix the garnishing ingredients and use the piping bag (pastry bag) to decorate the cheesecake.

Note: To make sure that the cheesecake is well-baked, shake the pan and make sure that the edges have become firm and the middle is a bit soft. If the cheesecake was very soft, return it back to the oven for additional 15 minutes.