Pistachio cheesecake

Delicious and creamy: one of the many cheesecakes on my blog. As you may have guessed, I love them.

INGREDIENTS FOR A 20 cm TIN

BASE

200 g DIGESTIVE OR PLAIN BISCUITS

100 g BUTTER

CREAM

125 g NATURAL YOGHURT

200 g PHILADELPHIA CREAM CHEESE

250 g COW'S MILK RICOTTA

200 ml SWEETENED CREAM (or add 100 g SUGAR if using fresh cream)

10 g GELATINE

2 TABLESPOONS OF MILK TO DISSOLVE THE GELATINE

2 TABLESPOONS OF PISTACHIO SPREAD

VANILLA EXTRACT

TOPPING

200 g PISTACHIO SPREAD

CHOPPED PISTACHIOS

I soak gelatine in cold water for 10 minutes.

I finely process the biscuits and add butter melted in the microwave.

I mix well.

I line the tin base with baking paper and sides with acetate, or baking-paper strips. I press the biscuit mixture into an even layer with a meat mallet, refrigerate and make the cream.

I put both cheeses and yoghurt in a bowl.

I add vanilla extract and whisk.

I add a generous heaped tablespoon of pistachio spread.

I heat milk, switch off and thoroughly dissolve the drained, squeezed gelatine.

I drizzle into the cream while whisking.

I softly whip the cream and gently fold into the mixture with a spatula.

I take the biscuit base from the fridge, pour in and level the cream, cover with foil and refrigerate for at least 3/4 hours.

After setting, I soften the pistachio spread, microwaving briefly if too firm, and put in a baking-paper cone.

I pipe irregular stripes over the surface.

I finish with chopped pistachios and refrigerate until serving.

Now enjoy: delicious!