Ever since a trip to Venice with my husband several years ago I have tried to recreate one of the best things I've ever eaten, a pistachio mousse cake. I've come close with the flavors and created similar desserts, but this Dairy Free Japanese Pistachio Cheesecake is the perfect balance of both flavor and texture.
Light, airy, and bursting with the delicately sweet flavor of pistachios in every bite, this cheesecake it like cutting into a cloud. This elegant dessert is sure to become one of your favorites.
Light as Cotton
In addition to a double dose of pistachio flavor, this Dairy Free Japanese Pistachio Cheesecake is all about the texture. Imagine sinking your fork into a puffy cloud of cotton.
In addition to being called Japanese cheesecake, this style of cheesecake is also referred to as cotton cheesecake. Unlike the cheesecakes most of us are familiar with, cotton cheesecake has less cream cheese in it.
What gives this confection its texture also lends to it having less cream cheese. The secret is whipped egg whites that are folded in giving this cake its volume and lightness. The experience is almost a cross between a souffle and a cheesecake.
Adding to the texture and bringing that pistachio flavor in this Diry Free Japanese Pistachio Cheesecake is pistachio flour. In combination with pistachio butter, there's no mistaking the nutty flavor in every bite.
For both the pistachio flour and pistachio butter I am using Amoretti products. I love the incredible variety and range of Amoretti. From nut flours and butters to endless artisanal flavorings and extracts, and everything in between. They're perfect for stocking my pantry for all of my baking needs.
Putting the Airy in Dairy Free Japanese Pistachio Cheesecake
Get out your springform pan and fire up your mixer. I am going to walk you through each and every step so you too can make this delightful dessert.
- Pregame! Preheat your oven to 315 degrees. This is a delicate cake and we want to cook it at a low heat. Spray your 8" springform pan with nonstick spray and wrap the bottom tightly in foil. This cake is cooked in a water bath and you want to make sure your pan is watertight. Don't be shy with layering up.
- Add your egg whites and cream of tarter to a bowl and beat for 30 seconds until lightly frothy. Add ¼ cup of sugar and beat until the mixture becomes thick and glossy and forms stiff peaks. This means if you pull your mixer through the egg whites they will fully hold their shape.
- In a seperate bowl mix your egg yolks, room temperature Dairy Free cream cheese, pistachio butter, remaining sugar, oat milk, cornstarch, and both flours. Once everything is incorporated fold in the egg whites. Be gentle when folding them in so your retain that texture.
- After pouring your batter into your springform pan, it's time to show it whose boss. Raise the pan about 6" up and drop it onto your counter or table. You want to repeat this process 5 times to make sure there are no air bubbles.
- Place you Dairy Free Japanese Pistachio Cheesecake into a larger baking dish and fill it halfway up with boiling water. Place the dish into the oven careful not to get any water into the cheesecake. Bake for an hour and twenty-five minutes.
- Do not remove the pan from the oven! Instead open the oven door and leave it ajar for an hour so the cheesecake can gently cool while remaining in the water bath.
- Remove the cheesecake and allow it to chill at least 6 hours in the refridgerator.
Do you love cheesecake as much as I do? Make sure you check out my recipe for The Best Dairy Free and Gluten Free Cheesecake. Now let's get baking!
Dairy Free Japanese Pistachio Cheesecake
- mixing bowls
- 8" springform pan
- Baking Dish
- 5 eggs, seperated large
- ½ tsp cream of tarter
- 8 oz Dairy Free cream cheese, room temperature
- ½ cup oat milk
- ¼ cup Gluten Free 1.1 flour
- ¼ cup pistachio flour
- ½ cup pistachio butter
- ½ cup sugar
- 2 ½ tbsp cornstarch
- Preheat your oven to 315 degrees. Spray an 8" springform pan with nonstick baking spray.
- Wrap the bottom of the pan in foil. It is going to bake in a water bath. I usually do 4 layers.
- Add your egg whites and cream of tartar to 1 bowl. Mix on high for 30 seconds until it's frothy. Add ¼ cup of the sugar and continue to beat on high until the mixture is glossy, fluffy, and holds its shape in stiff peaks. Set aside.
- In a second bowl add the remaining ingredients. Mix until everything is just incorporated.
- Take a spoonful of your whipped egg whites and gently fold them into the egg yolk mixture. Add the remaining egg whites and carefully fold them in until just combined.
- Pour the batter into the prepared springform pan. Raise the pan 6" off the counter and drop it. Repeat this process 5 times to make sure there are no air bubbles.
- Place the springform pan into a larger baking dish. Pour boiling water into the baking dish, reaching halfway up to the pan. Be careful not to get any water into the cheesecake batter.
- Bake for 1 hour and 25 minutes. Turn the oven off and open the oven door so it's slightly ajar. Leave the door ajar for 1 hour.
- Remove the cheesecake from the oven and allow it to chill in the refrigerator for at least 6 hours. Enjoy!
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