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Steamed pistachio cheesecakes with mango



2 portion(s)

Steamed pistachio cheesecakes with mango

  • 80 g unsalted pistachio nuts, shelled
  • butter, for greasing
  • 4 fresh mint leaves, plus extra for garnishing
  • 1 lime, zest only, no white pith
  • 1 tbsp cornflour
  • 30 g raw sugar
  • 150 g cream cheese
  • 120 g ricotta cheese, drained
  • 2 eggs
  • 500 g water
  • 2 fresh mango cheeks, flesh only, diced

Recipe's preparation

  1. Place 40 g of the pistachio nuts into mixing bowl and chop 4 sec/speed 7.
    Liberally grease 4 ramekins (6-8 cm) or dariole moulds with butter.
    Add chopped pistachio nuts and rotate ramekin or mould to coat the bottom and sides. Remove any excess nuts from ramekins or moulds and set aside for garnishing.
  2. Place remaining 40 g pistachio nuts into mixing bowl and chop 1 sec/speed 7. Transfer into a bowl and set aside.
  3. Place mint, lime zest, cornflour and sugar into mixing bowl and mill 15 sec/speed 9. Scrape down sides of mixing bowl with spatula. Repeat if necessary until a fine consistency is achieved.
  4. Add cream cheese, ricotta and eggs and blend 10 sec/speed 4, then heat 3 min/70°C/speed 3. Repeat blending 10 sec/speed 4, then pour into prepared ramekins or moulds, stopping 1 cm from the top. Place ramekins or moulds into Varoma dish and cover with a double layer of paper towel. Rinse mixing bowl.
  5. Place water into mixing bowl and place Varoma into position. Steam 20 min/Varoma/speed 1. Once cooked, allow cheesecakes to rest in ramekins for 30 minutes, then gently remove cheesecakes from ramekins or moulds and place onto serving plates. Place cheesecakes into the refrigerator to chill.
  6. Once chilled, serve cheesecakes garnished with diced mango, extra mint leaves and a sprinkle of reserved pistachio nuts.

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Frozen mango cheeks can be used if fresh ones are not available, simply allow to thaw before dicing.
Any leftover pistachio nuts can be sprinkled on top of yoghurt or bircher muesli for breakfast.

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