First prepare the cream: boil the milk with the vanilla stick, then remove the vanilla.
Beat the yolks with the sugar, then add the vanilla first and then the flavored milk.
Transfer the mixture to a saucepan and bring to the boil, stirring constantly, continuing cooking until a thick and smooth cream is obtained.
Move the cream into a larger container, cover with plastic wrap and let it cool.
whisk
Once cooled, mix the cream with icing sugar and mascarpone.
Blend the biscuits finely and mix them with the cream.
Create a uniform layer of biscuits on the bottom of the mold (lined with parchment paper), compacting well with your hands.
Pour the cream over the biscuits and level the surface well, then compact in the fridge for at least 3 hours.
After 3 hours, toast the pine nuts in a non-stick pan.
Grandma's cheesecake is ready: pass the pine nuts in the icing sugar, use them to decorate and serve.
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