Ingredients
150 g Digestive biscuits
75 g Butter
250 g Mascarpone cheese
75 g Sugar
100 g Philadelphia cheese
200 milliliters Double cream
220 g Sweet pistachio spread - Bottega Siciliana
80 g Chopped pistachio
Preparation
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.
