Pistachio Cheesecake Recipe

Pistachio cheesecake is pretty simple to cook and does not need baking.

This creamy cheesecake has a sweet and creamy pistachio flavor.

Besides, this cheesecake can be frozen and then easily transformed into Semifredo. This dish is most pleasant in the heat.

In order to enjoy such a stunningly delicious ice cream, you do not even need a ice cream maker.

Ingredients for Pistachio Cheesecake

• Philadelphia cream cheese: 350 gr.
• Cream 33-35%: 500 ml.
• Milk 120 ml.
• Gelatin sheets: 12 g.
• Sugar: 150 gr.
• Pistachio cream: 200 gr.

For the basics

• Cookies: 155 gr.
• Butter: 55 gr.
• Water: 1-2 tablespoons

Recipe for Pistachio Cheesecake

1. Heat milk to the boiling point, turn the heat off and add gelatin.
2. Stir until the gelatin dissolves completely.
3. Whip cream with sugar until it produces stable peaks.
4. Add gelatin milk and continue whipping for a couple of minutes.
5. Add the pistachio cream and cream cheese, still whipping.
6. Crumble cookies, put them in a blender and grind.
7. Mix crumbled cookies with soft butter and add 1-2 tablespoons of water.
8. Put parchment on the removable bottom of a baking mold.
9. Place the cookies on it, distributing them evenly all over the bottom.
10. Put a lot of pistachio cream on top of the cookies. Smooth it out with a spatula.
11. Put the cheesecake in the fridge for a few hours.
12. Remove the ring of the mold, inserting a knife around its edges.
13. Drag the cheesecake onto a plate.
14. Garnish with chopped pistachios or something else, if desired.
15. Enjoy!