Pistachio Cheesecake

رابح العلانيChef

Ingredients

• 250 grams of tea biscuits
  250 grams
• 125 grams of softened butter
  125 grams
• 1 can of sweetened condensed milk
  1 can
• 2 cans of cream
  2 can
• 8 cubes of Kiri cheese, at room temperature
  8 cubes
• 1 packet of Dream Whip, or powdered cream
  1 packet
• 1 tablespoon of gelatin, powder
  1 tablespoon
• 1/2 cup of hot water, to dissolve the gelatin (not boiling)
  0.5 cup
• 1 cup of ground pistachios
  1 cup

Steps

1. 1

   Base: Crush the biscuits with the butter and press into the tray, then place in the freezer or refrigerator.

   Required Tools:

   Mixing Bowl

   Tray

   5 min
2. 2

   Cheese layer: Mix the cheese alone first until creamy, then add the cream, condensed milk, and the cream packet, then the dissolved gelatin in water and mix well.

   Required Tools:

   Blender

   5 min
3. 3

   If the pistachios are not ground, grind them first, then add to the mixture and mix.

   Required Tools:

   Blender

   5 min
4. 4

   Pour the mixture over the biscuits and refrigerate for at least 6 hours.

   360 min
5. 5

   To give a distinctive green color, you can add a few drops of food coloring (green) and mix it with the cheese mixture.

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags