For the Cheesecake Filling:
Cream cheese : box (soft)
Locally Condensed Milk : Box
Cream : cup (whipped)
Buttermilk pistachios: half cup (softly ground)
Eggs : 5 grains
– Flour : Cup
– Almond flour: half a cup (grounded)
– Sugar: A quarter cup
– Butter: half cup (cold)
– Almond extract: a quarter of a teaspoon
Mix flour with almond flour, almond extract, sugar and butter well until mixture becomes smooth.
Place the mixture in the cheesecake tray and place in the oven at 180 degrees for 10 minutes then take out of the oven.
Whisk the cream cheese with the whipped cream and the pistachios in an electric whisk until the ingredients harmonize.
Add eggs and whisk one by one.
Add the whipped cream and stir lightly with a spoon.
Blend boy over the baked cheesecake base.
Bring tray to oven on medium heat for 1 hour.
Take out of the oven and leave to cool.
Put the cheesecake in the refrigerator to serve.
When serving garnish with cream and pistachios or as desired.