Ingredients
For the Base:
- 200 g Digestive biscuits
- 100 g Melted butter
For the Filling:
- 250 g Pistachotta Crunchy
- 200 g Mascarpone cheese
- 150 ml Fresh cream
- 100 g Powdered sugar
- 3 Sheets gelatin
- 50 ml Milk
For Decoration:
- Pistachio granules
- Chocolate shavings
Instructions
Prepare the Base:
1. Crush the digestive biscuits and mix them with the melted butter.
2. Press the mixture into the bottom of a 22 cm (9-inch) springform pan.
3. Refrigerate to set.
Prepare the Filling:
4. Soak the gelatin sheets in cold water for about 5 minutes.
5. Heat the milk and dissolve the squeezed gelatin in it.
6. In a bowl, mix the Pistachotta Crunchy with the mascarpone cheese until smooth.
7. Whip the fresh cream with the powdered sugar until soft peaks form.
8. Fold the whipped cream into the pistachio and mascarpone mixture.
9. Add the milk with the dissolved gelatin and mix well.
Assemble the Cake:
10. Pour the filling over the biscuit base and smooth the top.
11. Refrigerate for at least 4 hours, or until the cheesecake is set.
Decorate and Serve:
12. Before serving, decorate with pistachio granules and chocolate shavings.
13. Remove from the springform pan and serve.
— Preparation Time: 4 hours 20 minutes
