How to make
The tea biscuits are crushed finely and mixed with the softened butter.
The mixture is placed on the bottom of a round mold with a removable bottom and placed in the refrigerator for 30 minutes.
Mix the yogurt, cream cheese, lime juice and some of the grated peel, powdered sugar, crushed nuts and chopped mint well.
Dissolve the gelatin according to the instructions on the package and add to the dairy mixture.
The cream for the cheesecake is placed on top of the biscuit base.
Decorate the lime and pistachio cheesecake with some of the nuts and mint leaves and refrigerate for 2-3 hours.
Enjoy!
