Pistachio Cheesecake Recipe

Pistachio cheesecake, a cake that is very quick to prepare and requires no baking. Filled with our mouth-watering Pistacia - pistachio cream and whipped cream. A delicious dessert to serve chilled. And why not use it as an original birthday cake.

To shape the cheesecake, we use an obviously round baking tin with a 22 cm or 24 cm opening option.

INGREDIENTS

• 180 g dry butter biscuits 
• 100 g butter 
• 250 ml fresh cream 
• 250 g mascarpone 
• 200 g spreadable cheese 
• 300 g of pistachio cream (click here) 
• 10 g gelatine sheets 
•  pistachio flour to decorate (click here)
•  Whipped cream to decorate

PROCEDURE

1. We create the base of our beautiful cake by crumbling the biscuits. This could also be done by hand but we do it with a blender. We melt the butter and mix it with the biscuits to make a smooth mixture. 
2. As already mentioned, we take a baking tin of 22 or 24 cm in diameter and place baking paper at its base. Pour the mixture of biscuits and butter that we have made and compact it well at the base of the baking tin. Place in the refrigerator for about 10 minutes. 
3. Meanwhile, we prepare the cream. Soak the gelatine sheets in cold water.
4. In a bowl we whip the cream. Continuing to whisk, we incorporate the mascarpone, then the spreadable cheese and finally the pistachio cream. 
5. We squeeze out the gelatine and melt it on the stove with 3-4 teaspoons of water, add it to the cream and mix well.
6. We take the base out of the fridge and pour the cream over the biscuit base, levelling the surface well. We place in the fridge for at least 4 hours, or 2 hours in the freezer.
7. After the time has elapsed, open the cake tin and place the pistachio cheesecake on a serving plate. 
8. To decorate it do as you please by sprinkling free your imagination the pistachio flour.

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