Extra Pistachio Cheesecake
Difficulty
Easy
Preparation Time
20 minutes
Portions
8
Ingredients
For the base
- 150 g amaretti cookies
- 60 g digestive biscuits
- 60 g melted butter
For the filling
- 200 g ricotta cheese
- 150 g Babbi Pistachio Cream
- 250 g fresh whipping cream
- 3 gelatin sheets
- 120 g sugar
- milk, as needed
For decoration
- 50 g crushed pistachios
- 50 g crushed amaretti cookies
Preparation
- Crush the amaretti and digestive biscuits in a food processor. Transfer to a bowl, add the melted butter and mix well. Lightly grease the base of a springform pan and press the mixture firmly into the bottom. Refrigerate.
- To prepare the filling, soak the gelatin sheets in cold water. Whip the cream together with the Babbi Pistachio Cream. In a separate bowl, mix the ricotta and sugar.
- Warm two tablespoons of milk and dissolve the well-squeezed gelatin in it. Add the gelatin mixture to the ricotta, then gently fold in the whipped cream using upward movements. Pour the filling over the base and refrigerate for 4 to 5 hours.
- Once set, remove the cheesecake from the pan by running a knife around the edge. Decorate with crushed amaretti and pistachios before serving.
Recipe by Sweets Denny
