Cheese and Pistachio cheesecake

1. For the base, blend the digestive biscuits and then add melted butter. Press the mixture into a mold and refrigerate.

2. Soak the gelatin in cold water.

3. For the cream, mix ricotta, spreadable cheese, and sugar. Add the fresh cream and pistachio cream.

4. Squeeze and dissolve the gelatin in hot milk, then add it to the cream mixture.

5. Pour the cream over the prepared base and refrigerate for 3 hours.

6. Decorate the cake with caramelized pistachios.

Nutritional Information:(per serving)