Step 1

Start with melting butter in microwave then let it cool down slightly while preparing the biscuit crumbs

Step 2

Biscuit crumbs can be made in food processor or by using a zip bag and rolling pin. Mix crumbs with with the warm but not hot butter and pinch of salt until it comes together

Step 3

Line a spring form or Mousse cake ring (adjustable in size) (set it to 16cm / 6 inches) with the mixture and press it flat evenly and tightly starting with the side then moving onto the bottom. If the mixture is too runny, place it into the fridge for a few minutes. Once the crust evenly distributed, place it into the freezer while preparing the filling

Step 4

Soak gelatin into cold water

Step 5

Heat the smaller amount of heavy cream (110g) with sugar until sugar dissolves and the mixture is simmering

Step 6

Squeeze excess water from gelatin and stir into the mixture then pour it over the pistachio paste and stir. Let gelatin mixture come to room temp

Step 7

In another bowl whip cream cheese with an Electric hand mixer until light and fluffy then fold in lukewarm (not hot) gelatin mixture with the help of a Rubber spatula

Step 8

In a separate bowl whip heavy cream until soft peaks and very gently, using a Rubber spatula fold into the cream cheese mixture. It must stay light and fluffy before pouring into the crust

Step 9

Pour pistachio cream cheese mousse into the crust and smooth the top with an Offset spatula. Place it into the fridge for at least 6 hours or ideally overnight

Step 10

Set some filling aside for the decor and refrigerate

Step 11

Once cheesecake set, very carefully remove the ring / spring form

Step 12

Decorate with the remaining pistachio cream cheese filling using a french star tip. Hint cheesecake with crushed pistachio

Step 13

Store in fridge