{"id":1448,"date":"2023-06-17T19:14:50","date_gmt":"2023-06-17T16:14:50","guid":{"rendered":"http:\/\/www.tastyfood.top\/?p=1448"},"modified":"2023-06-17T19:14:50","modified_gmt":"2023-06-17T16:14:50","slug":"pistachio-cheesecake-the-tasty-no-bake-dessert","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=1448","title":{"rendered":"Pistachio cheesecake: the tasty no bake dessert"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Base:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150 gr butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 gr digestive biscuits<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">for the pistachio cream:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 gr spreadable cheese<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 gr ricotta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 gr fresh cream<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 gr sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 gr pistachio cream<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10 gr gelatine in sheets<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">for the caramelized pistachios<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">60 gr pistachios<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">60 gr sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. Base: Blend the biscuits and then add the butter. Mash the mixture in the mold and leave in the fridge.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. Soak the gelatin in cold water.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. Cream: add ricotta, cheese and sugar. Then add cream and pistachio cream.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4. Squeeze and dissolve the gelatin in hot milk. Add to the cream.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5. Pour the cream onto the base and refrigerate for 3 hours.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6. Decorate with caramelized pistachios.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Base: 150 gr butter 300 gr digestive biscuits for the pistachio cream: 250 gr spreadable cheese 200 gr ricotta 250 gr fresh cream 100 gr sugar 100 gr pistachio [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1449,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/1448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1448"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/1448\/revisions"}],"predecessor-version":[{"id":1450,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/1448\/revisions\/1450"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/1449"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}