Cheesecake al Pistacchio
Directions
- 1Blend biscuits in a mixer, combine with melted butter in a bowl, and press the mixture into the base of a prepared pan. Refrigerate.
- 2Whip cream and sugar until stiff peaks form, then gently fold in Philadelphia, pistachio cream and mix until smooth.
- 3Pour the cream mixture over the biscuit base, smooth the top and refrigerate for 30 minutes.
- 4Spread a layer of pistachio cream on top, refrigerate for at least 2-3 hours before serving.
Ingredients
- 250 g digestive or oro saiwa biscuits
- 120 g melted butter
- 300 g Philadelphia (or mascarpone)
- 250 g whipping cream (plant-based is better)
- 25 g powdered sugar
- 150 g pistachio cream (or pistachio butter)
- 0 q.b. pistachio cream
- 0 q.b. pistachio granulate
Equipment
mixer20/22 cm panspatula
Tips
- Use plant-based whipping cream for a firmer cheesecake
- If using pistachio butter, increase powdered sugar to 50g
- Use a spatula to gently fold the ingredients for the cream
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