Pedroche cheesecake realfood version

Melt the butter and mix with the chopped pistachios and oatmeal copors. Cover the bottom of the mold with this mixture. Place in the refrigerator.

While the base is cooling, beat the rest of the ingredients (Parmesan cheese powder). Adjust the sweetness to your liking.

Pour the cheese mixture into the mold.

Bake in a preheated oven at 190 degrees for 35-40 minutes, depending on the oven, the time to remove it is when it has risen and is lightly browned.

Do not worry if it seems a little raw in the center, as it cools it will become more consistent, but the result will always be a creamy and delicate cake.

Spectacular!!! 😋The photo does not do justice to the creamy texture without being fluid.