-
Mix and press into a mold.
Place in the freezer while you make the cheesecake filling.
-
Soak 3 sheets of gelatin in cold water for 10 minutes.
Mix egg yolks, sugar, and vanilla sugar together in a bowl.
Whisk until light and airy
Whip 3 dl of heavy cream to stiff peaks.
Put the mint leaves, cream, and lemon juice in a blender and blend together.
Melt the gelatin in a bit of the blended cream-mint mixture.
Whisk the mascarpone lightly and fold in the egg mixture, then add the melted gelatin and cream-mint mixture.
Fold in the whipped cream and pour it over the cold biscuit base.
Place the cheesecake in the fridge for at least 3-4 hours.
-
Garnish with chopped pistachios.
Enjoy.
