Leonardo Pellacani

Doses for 1cake

Pour 200 g of biscuit crumb cheesecake base into a mixer with a dough whisk, together with 125 g of softened butter (temperature 20-25°C). Mix at medium speed for a few minutes. Alternatively, mix by hand. Transfer the mixture to a cake tin, preferably 22 cm in diameter, and spread evenly using your hands to help you. Pour the cheesecake mixture into the mixer, add the cream and milk and whisk at full speed for 5 minutes. Pour the mixture over the biscuit base, level off and decorate the surface with 150 g of chopped pistachio. Chill the cake in the fridge at 0-4°C for at least 2 hours, then slice and serve.