Pistachio Cheesecake

Method

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1. Crush the biscuits finely and mix with the melted butter.
2. Press the biscuit mixture into the bottom of a 24 cm pan lined with parchment paper.
3. Chill the base for 30 minutes.
4. Soak the gelatin sheets in cold water for about 10 minutes.
5. Mix mascarpone, cream cheese, and pistachio spread until smooth.
6. Whip the heavy cream and gently fold it into the cheese mixture.
7. Squeeze and dissolve the soaked gelatin in a small amount of warm cream, then add it to the filling.
8. Pour the filling over the chilled biscuit base and smooth the surface.
9. Decorate with chopped pistachios and extra pistachio spread if desired, then refrigerate for at least 4 hours.
10. Serve well chilled.

Buon appetito!

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