PISTACHIO CHEESECAKE

Steps:

• Prepare the base of the cheesecake by crushing to crumbs the biscuits and mixing them with melted butter until the crumbs are completely coated.
• 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.
• 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.
• Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles.
• Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
• Sprinkle with chopped pistachio and decorate the portions.