Creamy Pistachio Cheesecake with White Chocolate and Raspberries (No Bake)

Prepare a 24 cm diameter springform pan. Cut a piece of parchment paper and place it at the bottom of the springform pan. Then, attach the ring and tighten it so that the paper is secured. Trim any excess paper sticking out with scissors. This will prevent the bottom from sticking to the pan.

In a small saucepan over the lowest heat, melt 100g of butter. Stir occasionally to prevent it from burning. As soon as all the butter is melted, remove the saucepan from the heat and set aside to cool slightly.

Place the biscuits in a sturdy ziplock bag. Seal it, releasing as much air as possible. Using a rolling pin, vigorously crush and roll the biscuits until you achieve a fine sand-like consistency. You can also grind them in a food processor or blender.

Pour the crushed cookies into a bowl. Add the melted and slightly cooled butter. Using a spoon or spatula, mix thoroughly until all the crumbs are moist. The mixture should resemble wet sand.

Place the springform pan with the prepared base in the refrigerator for at least 30 minutes. During this time, the butter will harden, and the base will become firm and stable, ready to hold the cheese mixture.

Pour 80 ml of cold water into a small bowl. Evenly sprinkle 20 g of gelatin over the surface of the water. Do not stir. Set aside for about 10 minutes. During this time, the gelatin will absorb the water and swell, forming a spongy mass.

Break 200g of white chocolate into small pieces. Place it in a heatproof bowl. Prepare a water bath: bring a small amount of water to a boil in a pot, reduce the heat to the minimum, and set the bowl with chocolate on the pot. The bottom of the bowl should not touch the water. Gently stir until the chocolate is completely melted and smooth. Remove from the pot and set aside for 5-10 minutes to cool slightly.

In a large mixing bowl, place the cheesecake curd, mascarpone cheese, and sifted powdered sugar. All ingredients should be at room temperature. Using the whisk attachment, mix on low speed to combine the ingredients, then increase the speed to medium and mix for 1-2 minutes until the mixture is perfectly smooth and creamy.

To the smooth cheese mixture, add 150g of pistachio paste. Mix on medium speed for about 30-40 seconds, just until the paste is evenly distributed in the mixture, giving it a beautiful light green color.

Reduce the mixer speed to the minimum. Slowly pour the cooled, but still liquid white chocolate into the cheese mixture in a thin stream, while mixing continuously. Once all the chocolate has been added, mix for another 15-20 seconds until fully combined.

Heat the swollen gelatin until it becomes liquid. You can do this in the microwave (heating in 5-second intervals) or in a water bath. Stir until it is completely dissolved and there are no lumps. Be careful not to boil it, as it will lose its gelling properties! It should be warm and clear.

Now the key moment - tempering the gelatin. Add two large tablespoons of the cheese mixture to the bowl with the liquid, warm gelatin. Using a small whisk or fork, vigorously mix until a smooth mixture without lumps is formed. This step equalizes the temperatures and prevents the formation of gelatin 'threads' in the cheesecake.

Pour the tempered gelatin mixture back into the large bowl with the rest of the cheese mixture. Immediately turn on the mixer to medium speed and blend everything for about 30 seconds to evenly distribute the gelatin throughout the mixture.

Remove the springform pan with the chilled base from the refrigerator. Pour the prepared pistachio mixture onto the base. Gently smooth the surface using a spatula or the back of a spoon. You can lightly tap the springform pan on the countertop to eliminate any air bubbles.

Cover the top of the springform pan with plastic wrap, making sure it doesn't touch the surface of the mixture. Place the cheesecake in the refrigerator for at least 6 hours, preferably overnight. Time is crucial for the cheesecake to fully set and achieve the right consistency.

Prepare the glaze (ganache). Finely chop 100g of white chocolate for the glaze and place it in a bowl. In a small saucepan, heat 100ml of heavy cream until it is very hot and bubbles begin to form at the edges (do not bring to a boil). Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes without stirring.

After 2-3 minutes, using a small spatula or teaspoon, gently start stirring the ganache from the center of the bowl, making small circular motions. Gradually widen the circles until the entire mixture combines into a smooth, glossy emulsion. Set the glaze aside for 5-10 minutes to cool slightly and thicken.

Remove the set cheesecake from the refrigerator. Carefully run a thin, long knife along the inner edge of the springform pan, then gently detach the ring. Pour the cooled ganache over the top of the cheesecake, allowing it to flow freely down the sides, creating impressive drips.

Before the glaze completely sets, decorate the top of the cheesecake. Sprinkle it with coarsely chopped pistachios. If you are using raspberries, arrange them on top to create an aesthetic composition. Place the finished cheesecake in the refrigerator for the last 20-30 minutes to let the glaze firm up.