Cheesecake pistacchio e amaretti

La Cheesecake al pistacchio e amaretti è un dolce con un gusto molto particolare grazie all’utilizzo di una delicata crema al pistacchio unita al saporito contrasto dato dagli amaretti. Io ho utilizzato la crema al pistacchio “Dolciando” della collezione “Le nostre stelle” che ho acquistato all’Eurospin e posso assicurarvi che è ottima, purtroppo va a ruba e non è sempre semplice trovarla nei punti vendita.

Ingredienti per la base
350 gr di biscotti Ritornelli Mulino Bianco
150 gr di burro

Ingredienti per la crema
250 gr Philadelphia
250 gr ricotta
100 gr zucchero
80 gr di crema al pistacchio
70 gr di burro
3 uova
1 vanillina

Ingredienti per guarnire
100 gr di Crema di pistacchio
8/10 Amaretti piccoli
granella di pistacchi

Preparazione
Nella preparazione di questa cheesecake ho scelto di utilizzare i biscotti Ritornelli del Mulino Bianco in quanto sono fatti di cacao e mandorle, due ingredienti che si sposano bene con gli altri ingredienti di questo dolce. Mettete i biscotti nel frullatore e tritate il tutto per pochi istanti, dopodichè unite 150 gr di burro sciolto in precedenza e mescolate. Disponete il composto sul fondo di uno stampo (cerniera da 24 o 26) e livellatelo formando una base piuttosto compatta. Riponete il tutto in freezer per 30 minuti.
Preriscaldate il forno a 160 gradi. Ponete in un contenitore le uova e lo zucchero e frullate il composto con le fruste affinché diventi omogeneo poi unite 70 gr di burro ammorbidito e la vanillina. Aggiungete al composto, sempre mescolando, la philadelphia e la ricotta e continuate ad amalgamare tutti gli ingredienti, infine aggiungete la crema al pistacchio. Versate la crema ottenuta nella tortiera che avrete tolto dal freezer, livellatela e infornate a 160° per 45 minuti. A cottura avvenuta, spegnete il forno, e lasciate riposare la cheesecake. Quando sarà fredda mettetela in frigo per farla rassodare.
Dopo aver tolto la cheescake dal frigorifero versate la crema al pistacchio sulla parte superiore e guarnite con la granella di pistacchi e con gli amaretti sbriciolati. Se necessita potete ammorbidire la crema al pistacchio a bagnomaria. Riponete la cheesecake in frigorifero e servite fredda.

Precedente Bundt Cake al caffè Successivo Bundt cake all’arancia con albumi

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