Raw Pistachio Cheesecake
Difficulty
Medium
Preparation Time
20 minutes
Cooking Time
-
Portions
6
Ingredients
Ingredients
For the biscuit base:
- 100 g plain biscuits
- 100 g butter
For the yogurt and cream filling:
- 250 g Greek yogurt
- 250 ml whipped cream
- 1/2 glass milk
- 8 g gelatin sheets
- 100 g Babbi Cremadelizia Pistachio
For decoration:
- 100 g chopped pistachios
Preparation
Preparation
- Blend the biscuits in a food processor and melt the butter. Once melted, pour over the biscuits and mix until sandy in texture.
- Line the base of an 18 cm springform tin and press the mixture firmly using the back of a spoon.
- Chill in the refrigerator for 1 hour.
- Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, warm the milk in a saucepan without boiling.
- Add the softened gelatin to the warm milk and stir until dissolved.
- In a bowl, combine Greek yogurt, Babbi Cremadelizia Pistachio and the whipped cream. Add the milk-gelatin mixture and blend well.
- Pour the mixture over the biscuit base, level by gently shaking the tin, and refrigerate for 3–4 hours (or overnight).
- Decorate with chopped pistachios and keep refrigerated until serving.
Recipe by Un giorno senza fretta
