How to make RASPBERRY & PISTACHIO CHEESECAKE

Crust:

• For this cheesecake, I use a flat plate, rather than a pan, and an adjustable cake ring.
• Use a 23-24cm (9-9.5 inch) plate.
• Put the pistachios (cleaned) in the food processor and grind them, but not very finely.
• Add the graham crackers (or biscuits) and continue to grind until the mixture is smooth.
• Add a spoonful of sugar and the melted (but cooled) butter.
• Mix well with a spoon until you get a homogeneous mixture. If the dough is too crumbly, add 1-2 tablespoons of milk.
• Place the adjustable ring on the plate and try to avoid it moving as you put in the graham crackers-based crust.
• Even out the crust, and press down with a spoon, being careful not to move the ring. Refrigerate.

Raspberry cream:

• Put the raspberries (they can be frozen) in a saucepan with water and boil until it begins to thicken.
• Add the sugar and cook until it approaches the consistency of jam.
• Turn off the heat and leave to cool for an hour.

Cream cheese:

• Mix the cheese with 100 gr (3.5 oz) powdered sugar in a saucepan over the heat until the sugar dissolves and the mixture is warm.
• Rehydrate the gelatin in 30 ml (1 fl. oz) of cold water.
• Leave for 5 minutes, then pour over the cream cheese and mix well. Add the vanilla extract.
• Refrigerate the cream until it hardens slightly, i.e. it has a creamy appearance, but is still liquid enough to mix without lumps.
• Whip the cream with the remaining 30 gr (1 oz) of powdered sugar. Gently fold the whipped cream into the cream cheese.
• Remove the graham crackers crust from the refrigerator.
• Top with the raspberry cream and level well.
• Over the raspberry cream, spread the cream cheese and level again.
• Refrigerate the cheesecake until the next day.

Decorations:

• After 24 hours, take the cheesecake out of the fridge and run a thin-bladed knife between the cream and the ring.
• Take the knife full circle and carefully remove the ring.
• Melt 50 gr (1.75 oz) white chocolate with a tablespoon of oil in bain marie.
• When completely melted, use the chocolate to decorate the cheesecake.
• To make it even prettier, sprinkle the top with ground pistachios and decorate with fresh raspberries.
• Serve immediately, the temptation is too great to resist.
• Enjoy!