Pistachio cheesecake no-bake

Prepare the pan: use a springform pan with a removable bottom, 20-22 cm in diameter. Line the bottom with parchment paper. Crush 200 g of biscuits: place them in a food processor and pulse until you achieve fine crumbs (they should resemble wet sand). If you don't have a food processor, put the biscuits in a resealable plastic bag and hit them with a rolling pin until they are fine. After crushing, transfer the crumbs to a large bowl.

Melt 100 g of butter in a small saucepan over low heat or in the microwave (short bursts, stirring until liquid). Do not allow it to boil or burn. Pour the hot butter into a bowl with the biscuit crumbs and quickly mix with a spoon until all the crumbs are slightly moist and stick together a bit when you squeeze them between your fingers.

Transfer the cookie dough to the prepared springform pan. Use a spoon or the flat bottom of a glass to evenly press down the base and gently raise the edges by 1 cm (optional). Press firmly for about 2-3 minutes until the surface is smooth and compact. Place the pan in the refrigerator for 15-20 minutes to firm up the base.

Prepare the pistachio paste: toss 120 g of pistachios into a dry skillet and roast over medium heat for 3-5 minutes, stirring until you can smell the aroma and the pistachios are lightly browned. Be careful not to burn them — when they start to smell intense and turn slightly brown, remove from heat. Let cool for 5-10 minutes.

Blend the cooled pistachios in a food processor: add 120 g of pistachios, 15 g of vegetable oil, and 20 g of powdered sugar (set aside the remaining pistachios for decoration). Pulse on high speed, stopping every 20-30 seconds to scrape down the mixture from the sides. Continue until the pistachios form a smooth, sticky paste (this may take 2-4 minutes depending on the power of the device). The paste should be smooth and slightly shiny.

Soak the gelatin: sprinkle 8 g of gelatin into a bowl and pour in 50 ml of cold milk. Let it sit for 5 minutes until it swells (the surface should look like thick jelly). Then gently heat the swollen gelatin in a water bath or in the microwave for 8-12 seconds until it becomes liquid and lump-free (temperature 30-40°C). Do not bring to a boil — high temperature will destroy the gelatin.

In a large bowl, whip 300 g of heavy cream until stiff: use chilled cream and a cold bowl, beating with a mixer on medium speed for about 2-3 minutes, until soft but stable peaks form. Be careful not to overwhip and make butter.

In a second large bowl, place 600 g of cream cheese and 200 g of mascarpone. Using a mixer on low speed, mix for 1-2 minutes to eliminate lumps and achieve a smooth consistency. Add 120 g of powdered sugar (from the remaining amount), 20 g of lemon juice, and 2 g of sea salt, and optionally 5 g of vanilla extract. Gently mix until combined (about 1 minute). The mixture should be uniform and creamy, without lumps.

Add about 100 g of homemade pistachio paste to the cheese mixture and mix thoroughly on low speed until the color is uniform. Taste the mixture and add more paste (up to a maximum of 140 g) or sugar to taste if needed. The mixture should have a distinct green color and an intense pistachio flavor.

Slowly pour the dissolved, slightly cooled gelatin into the cheese mixture, mixing on the lowest speed (in a thin stream) to distribute evenly. After the initial combination, gently fold in the whipped cream with a spatula using the folding technique — add portions of cream and fold from the bottom up to avoid destroying the fluffy texture.

Remove the chilled crust from the refrigerator and pour the prepared pistachio mixture onto it. Spread the mixture evenly with a silicone spatula, gently tap the mold against the countertop a few times to release any air bubbles. A smooth surface makes decorating easier. Place the cheesecake in the refrigerator for at least 6 hours, preferably overnight, to set properly.

Before serving, prepare the decorations: chop the remaining 40 g of pistachios into larger pieces. If you want to caramelize the pistachios: in a dry pan, melt 20 g of sugar (from the leftovers) into amber caramel, add the chopped pistachios, stir for 30-60 seconds, transfer to parchment paper — cool and break into pieces. Optionally, melt 80 g of white chocolate in a water bath and thinly spread it on parchment paper to create "threads," which you can break into pieces once set and place on the cheesecake. Arrange the pistachios and pieces of white chocolate on top just before serving.

Remove the cheesecake from the mold: run a knife along the inner edge and gently detach the ring. Cutting: dip a sharp knife in hot water, dry it with a towel, and make one smooth cut. After each cut, reheat the knife in the water and wipe it to ensure the slices are clean and even. Serve the pieces on plates with a cup of green tea or espresso.

Additional aesthetic tips: before serving, lightly sprinkle the top with ground pistachios for a more intense color, use thin strips of white chocolate or mint leaves for contrast. Serve chilled (about 6-8°C), as this is when the texture is optimal.