Ingredients
Scale
- 200 grams digestive biscuits
- 100 grams unsalted butter, melted
- 400 grams cream cheese
- 200 grams mascarpone cheese
- 150 grams granulated sugar
- 3 large eggs
- 200 grams pistachios, finely ground
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 180°C (350°F).
- Crush the digestive biscuits and mix them with the melted butter. Press the mixture into the bottom of a springform pan.
- In a large bowl, beat the cream cheese and mascarpone together until smooth. Add the sugar and mix well.
- Incorporate the eggs one at a time, mixing after each addition.
- Add the ground pistachios, vanilla extract, and lemon juice. Mix until combined.
- Pour the cheesecake mixture over the biscuit base and smooth the top.
- Bake for 50-60 minutes until the edges are set but the center is still slightly jiggly.
- Let cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
- For best results, use high-quality pistachios.
- Allow the cheesecake to chill overnight for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25 grams
- Sodium: 300 milligrams
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 8 grams
- Cholesterol: 80 milligrams