…since our recent week in Italy. I’ve eaten fabulous gelato, pistachio flavoured, even Izzie was a fan, calling it “green ice cream”. It had intense nutty flavour and the creamiest consistency, I loved it.

In the shopping bag, alongside all those truffles I brought a good Sicilian pistachio paste, some toasted pistachios and craved a cheesecake for the last couple of days. I found some exciting recipes, but ended up doing my own thing. A cold cheesecake, sitting on a base of biscuits and melted butter ( 60 g to 25g). About 200 ml of double cream whipped with icing sugar and vanilla paste to taste, one small packet of Philadelphia. It was supposed to be a vanilla base, but it didn’t excite me when I tasted it, so I added a splash of coffee Bailey’s, plus a gelatine leaf.  One needs to be careful not to overdo the Bailey’s, I think I just about managed that.

I weighed that cream/cheese mix in order to have 2 identical layers, the second one took in nearly half of the jar of pistachio paste. It took forever to heat up in the microwave to take in the gelatine leaf, it did in the end but the consistency was awful, still, kitchen aid managed to worked it in the cheese mixture.  The green one went on top, it all set in the fridge till the evening, topped with chopped pistachios and crunched meringues. I could easily have 2 or 3 slices. Due to the concern for my waistline I will have 1. 🙂