A raspberry and pistachio flavoured cheesecake with an amaretti biscuit base
Melt the butter. Crush down the amaretti biscuits and mix with the butter. Spoon one heaped tablespoon into a metal ring and place in the fridge for 10 minutes to allow to set while you make the filling.
Preheat the oven to 180 degrees.
Lightly crush the pistachios in a pestle and mortar and toast in the oven for 6 minutes.
Place the cream cheese in a bowl with the icing sugar, pistachio paste and the pistachios. Whisk together. Add the raspberries and mix in with a fork, gently smashing the raspberries so they begin to break up and release some colour into the mix. Fill the rings with the mix and smooth on top using a palette knife. Return to the fridge and allow to chill for 30 minutes. Use a blowtorch to quickly loosen up the metal ring and serve on a plate. Top with fresh raspberries and a few crushed toasted pistachio nuts.
«White chocolate would be lovely grated on top of the finished cheesecake.»