Ingredients
- 200 g Digestive biscuits
- 100 g Melted butter
- 400 g Cream cheese (e.g., Philadelphia)
- 200 g Pistachotta 30%
- 100 g Powdered sugar
- 200 ml Fresh cream
- 10 g Gelatin sheets
- Pistachio granules for decoration
Instructions
Prepare the Base:
1. Finely crush the digestive biscuits and mix with melted butter.
2. Press the mixture into the bottom of a 22 cm (9-inch) springform pan.
3. Chill in the refrigerator to set.
Prepare the Filling:
4. Soak the gelatin sheets in cold water for 5 minutes.
5. In a bowl, mix the cream cheese with the Pistachotta 30% and powdered sugar until smooth.
6. Heat 50 ml of fresh cream and dissolve the squeezed gelatin in it, then add it to the cream cheese mixture.
7. Whip the remaining cream until soft peaks form and gently fold it into the pistachio mixture.
Assemble the Cheesecake:
8. Pour the pistachio cream over the biscuit base and smooth the surface.
9. Refrigerate for at least 4 hours, or until the cheesecake is set.
Decorate and Serve:
10. Before serving, decorate the top of the cheesecake with pistachio granules.
11. Release from the springform pan and serve.
— Preparation Time: 4 hours 15 minutes
