Light pistachio cheesecake

Light pistachio cheesecake

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A fresh and tasty dessert

  • Portions 10
  • Media

Ingredients

Proceedings

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Light pistachio cheesecake, a recipe for a delicious dessert that is much lighter than the "traditional" version would be

Preparing it takes some organization but the result is worth it, nutritionist's word

Enjoy your meal and remember Always Loaded and Motivated!

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Proceedings

1
Done

Whip the cookies and add the melted butter. Mix well until you get a consistency like wet sand

2
Done

Transfer the mixture to a preferably rimmed baking pan and compact it well to form the base.
Put in the refrigerator to rest

3
Done

Prepare the cream. Soak two-thirds of the gelatin in cold water.
In the meantime, whisk the ricotta cheese with the yogurt, adjust for sweetener and add some pistachio granules

4
Done

Heat a couple of tablespoons of milk and dissolve the well-wrung gelatin in it
Add the melted gelatin to the ricotta cream

5
Done

Pour the mixture onto the cookie base and refrigerate to rest

6
Done

Prepare the topping
Pour the pistachio butter into a bowl and soften it with a little milk

7
Done

Dissolve the rest of the gelatin in some warm milk and add it to the pistachio cream

8
Done

Pour the pistachio cream over the cake base and garnish with pistachio granules

9
Done

Let rest in the refrigerator for at least 2 hours before serving

10
Done

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Nutritionist's light stuffed sandwich
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