Doses for 8 portions
INGREDIENTS for the base
- 160g digestive biscuits
- 60g melted butter
- 30g cocoa powder
INGREDIENTS for the cream
- 250g whipping cream
- 250g mascarpone cheese
- 2 tablespoons of sugar
- 8g gelatine (optional)
- 170g shelled pistachios
INGREDIENTS for the decoration
-pistachios
EQUIPMENTS
-Cake baking tray
-Kitchen scale
-Spatula
PROCEDURE
1- Make the biscuits in powder and add the cocoa; add the melted butter by mixing
2- Apply parchment paper on an ovenproof dish and lay the mixture with adequate pressure so that it becomes a rigid base.
3- Leave in the fridge
Let's prepare the cream now
4- Soak the gelatine in cold water until it becomes soft, about 10 minutes
5- Heat the whipping cream in a saucepan, when it is almost boiling, turn off the heat and add the gelatine, stirring and melting completely.
6- Then let everything cool down
7- Take the pistachios and make them in grain by using the mixer; of the resulting grain we will save a small portion to decorate the cake at the end
8- In a container mix the mascarpone cheese and sugar, working it until it is a homogeneous compound, at this point add the pistachios and continue to work to mix everything very well
9- Now add the whipping cream to the cream cheese and mix thoroughly and leave to cool;
10- Once this step is done, you can now apply the cream, level the surface and put in the fridge to cool
11- Leave it for 3 to 4 hours to be sure it has solidified.
12- Take it out of the cake thin and decorate the surface by freeing your imagination with pistachios grains
Here is my final result of the pistachios cheesecake!
Enjoy!
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