Pistachio cheesecake 🥧

First we start with the base. Crush 120 gr of pistachios on one side and 70 gr of dates on the other.

Add the crushed pistachios and dates and add the oil. Finish grinding everything until it is a homogeneous paste.

Refrigerate in the fridge for at least 4 hours. After this time we take it out (we can serve it with raspberries to give it more sweetness) and enjoy!

Cover the bottom of the mold with this paste pressing with your fingers.

Let stand in the freezer for 20 minutes.

Next, we begin to make the filling. First, we hydrate dates with water for 10 minutes.

We grind 225 gr of pistachios and 75 gr of dates separately and then put them together.

In a large bowl, add the yogurt and the mascarpone and mix with a mixer until smooth. Then add the previous mixture and mix again.

Hydrate the gelatins in water for 5 minutes. Meanwhile, heat the milk for 1 minute and a half in the microwave.

After 5 minutes, remove the gelatins from the water with your fingers and place them on a plate. Add the hot milk and mix with a fork until all the gelatin melts.

Add this mixture to the previous bowl and mix with a fork until it is unified. Then, remove the mold from the freezer and introduce the mixture.