Pistachio Cheesecake

For the preparation of the cheesecake, we used 3 of our products: flour and grains of pistachio and the cream of pistachio.

Grind the biscuits, add the vanillin and soft butter. Mix with a spatula and then knead until smooth.

Prepare a mould of about 20 cm (openable). Place a disc of baking paper on the bottom. Roll out the dough evenly with your hands and then place in the fridge.

Whip cream, mascarpone, sugar, vanillin and add granulated pistachio. The result should be a well-compacted cream.

Spread it on the biscuit base in the mould, level it out and add the cream of pistachio previously heated in a bain-marie to make it easier to roll out. Refrigerate for about 3 hours.

After taking it out of the fridge, start decorating with flour, grains of pistachio and on the side with the cream of pistachio. Finally, place in the fridge for about 15 minutes.

Now all that remains is the tasting!