Tips and Variations

– Once the oven-baked cheesecake is ready, store it in the refrigerator and consume it within 3 days at most (especially if you prepare it in summer).

– For the decoration, you can omit the pistachio granules or replace them with hazelnut or walnut granules. Also, instead of lemon slices, you can enrich the cheesecake with other fruits, such as strawberries, peaches, cherries, etc…

– Mint leaves are for decorative purposes only.

– To make a gluten-free baked cheesecake, you can use gluten-free biscuits as the base.

– If you are lactose intolerant and want to prepare a lactose-free cheesecake, you can use lactose-free butter, cream cheese, and mascarpone. Dry biscuits generally do not contain lactose. Since lactose intolerance is very subjective and the degree of intolerance can vary from person to person, it is clear that this applies if your intolerance allows you to eat lactose-free products.

– If you prefer not to use mascarpone, you can replace it with an equal amount of cream cheese (thus preparing the entire cream with only cream cheese) or with an equal amount of ricotta or Greek yogurt. Classic yogurt is not suitable because its more liquid consistency would make the cream more liquid as well.