Creamy Pistachio Cheesecake No-Bake with White Chocolate

Prepare a 24 cm diameter springform pan. Open the ring and place a sheet of parchment paper on the bottom, allowing it to extend beyond the edges. Then close the ring, securing the paper. You can trim any excess paper on the outside with scissors. Leave the sides of the springform pan dry, do not grease them.

Place the digestive biscuits in a food processor (with an 'S' blade) and blend them into fine crumbs. If you don't have a food processor, put the biscuits in a strong zip-lock bag, seal it while removing excess air, and crush them thoroughly using a rolling pin or meat mallet. The goal is to achieve a uniform, crumbly mixture without large pieces.

Place the butter in a small saucepan and heat it on low power until it completely melts. Be careful not to burn it – it should be liquid and clear, but not brown. You can also melt the butter in the microwave by heating it in a bowl in 30-second intervals.

In a bowl with crushed cookies, add chopped pistachios and pour in the melted butter. Mix everything thoroughly with a spoon until the ingredients combine and achieve the consistency of wet sand. Transfer the mixture to the prepared springform pan, spread it evenly, and press it firmly to the bottom using the bottom of a glass or a spoon. Place the springform pan in the refrigerator for at least 30 minutes to allow the base to set.

In a small bowl, place the powdered gelatin and pour 80 ml of cold water over it. Mix thoroughly and set aside for about 10 minutes to swell. The gelatin will absorb all the water and become a thick, jelly-like mass.

Break the white chocolate into small pieces. Prepare a water bath: pour a little water (about 2-3 cm) into a small pot and bring to a boil. Place a metal or glass bowl over the pot, ensuring it does not touch the water's surface. Add the broken chocolate to the bowl and stir until completely melted and smooth. Remove the bowl from the pot and set aside to cool slightly.

Pour the heavily chilled 36% cream into a tall container. Use a mixer with whisk attachments and whip the cream, starting at low speed and gradually increasing it. Whip until the cream becomes thick and stiff, forming what is known as 'stiff peaks' (the tips will stand up when the beaters are removed). Be careful not to whip for too long, as you will make butter.

In a large bowl, place the cheesecake curd, mascarpone cheese, and sifted powdered sugar. All ingredients should be at room temperature. Mix everything on medium speed for about 2-3 minutes, just until the ingredients combine into a smooth, uniform mixture. Do not mix too long to avoid curdling the mixture.

Add the pistachio paste and the slightly cooled, but still liquid white chocolate to the cheese mixture. Blend everything briefly on low speed, just until the ingredients are combined and a uniform, pale green color is achieved.

Soak the gelatin and heat it in the microwave (about 10-15 seconds) or in a water bath until it becomes completely liquid. Do not let it boil! Add 2-3 tablespoons of the cheese mixture to the liquid gelatin and mix vigorously to temper it. Then, pour this prepared mixture in a thin stream into the main bowl with the cheese mixture, while continuously mixing on the lowest speed.

Add the whipped cream to the prepared cheese-pistachio mixture. Do this in two or three batches. Use a silicone spatula and gently fold the cream into the mixture, making circular motions from the bottom of the bowl upwards. Mix only until the ingredients are combined. The goal is to retain as much air as possible from the whipped cream.

Remove the springform pan with the chilled base from the refrigerator. Pour the prepared cheese mixture onto it. Smooth the top using a spatula or knife. Place the cheesecake in the refrigerator for at least 6 hours, preferably overnight. The cheesecake must set completely before you decorate and slice it.

When the cheesecake is well chilled and firm, you can decorate it. Optionally, sprinkle the top with coarsely chopped pistachios and crushed freeze-dried raspberries. Distribute them unevenly for a more artistic effect.

To remove the cheesecake from the pan, gently run a thin, long knife along the inner edge of the springform pan. Then carefully open the latch and remove the ring. Lift the cheesecake with the parchment paper and transfer it to a serving platter. Before serving, use a knife dipped in boiling water and dried off to cut - this will ensure that each piece is perfectly smooth.