Of all nutty cheesecakes, pistachio is my favorite. To be honest, this is not the easiest recipe, but if you gradually follow all the steps, you will surely succeed. Just be sure to look for unsalted pistachios.
Ingredients
- Cookies - 200 g
- Butter - 100 g
- Pistachios (cleaned) – 100 g
- Mascarpone - 250 g
- Sugar - 70 g
- Sour cream - 150 g
- Cream (20%) – 100 ml
- Chicken eggs - 2 pieces
Step-by-step cooking recipe
Chop the cookies and half the pistachios into crumbs, add the melted butter and tamp the base into the mold.
Whisk mascarpone, sour cream and cream, add the remaining chopped pistachios and mix.
Add the eggs and whisk everything again.
Pour the mass on the base and put the cheesecake in the oven.
Put a container of water on the bottom and bake the cheesecake for 50-60 minutes at 160 degrees.
Let it cool in a slightly open oven.
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