Pistachio Cheesecake – a delicious recipe with Digestive biscuits, Butter, Mascarpone cheese, Sugar, Philadelphia cheese, milliliters. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare the base of the cheesecake by crushing to crumbs the biscuits and mixing them with melted butter until the crumbs are completely coated.
2
Tip this mixture in a tin and press firmly down into the base to create an even layer. Chill in the fridge for an hour to set firmly.
3
Place the mascarpone cheese in a bowl and add the sugar and the cream cheese and the sweet pistachio spread - Bottega Siciliana. Whip the cream and add it to the mixture until uniformly combined.
4
Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles.
5
Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
6
Sprinkle with chopped pistachio and decorate the portions.
731
kcal
Calories
62
g
Fat
21
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 150 g Digestive biscuits, 75 g Butter, 250 g Mascarpone cheese, 75 g Sugar, and more.
Yes, Pistachio Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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