Pistachio Cheesecake: A Creamy, No-Bake Delight

On top of a buttery biscuit crust, this velvety Pistachio Cheesecake blends the rich flavour of roasted pistachios with a creamy cream cheese filling. No oven is needed, making it ideal for special events or a rich treat!

Ingredients
For the Crust:
200g (2 cups) digestive biscuits (or gluten-free alternative)
80g (⅓ cup) unsalted butter, melted
1 tbsp brown sugar
For the Filling:
500g (2 cups) cream cheese, room temperature
150g (¾ cup) powdered sugar
200ml (¾ cup) heavy cream, whipped
100g (1 cup) pistachio paste (or finely ground pistachios)
1 tsp vanilla extract
1 tbsp lemon juice

For Garnish:
Crushed pistachios
Edible rose petals (optional)

You'll Need: 
Food processor(for crushing nuts and cookies)
9-inch springform pan
Bowls for mixing
Electric mixer
A spatula

Prep Time: 
6 hours total, including chilling
20 minutes of active time

Directions:
Get the crust ready:
In a food processor, grind the biscuits until they are fine.  Stir in sugar and melted butter. Press into a springform pan firmly.  For fifteen minutes, freeze.

Prepare the filling:
Blend vanilla, powdered sugar, and cream cheese until smooth.  Stir in lemon juice, pistachio paste, and whipped cream.

Put the filling:
On top of the crust and chill.  Make the top smooth.  Put in the fridge for a minimum of five hours or overnight.

Add edible flowers:
And crumbled pistachios on top to garnish and serve.  For clean cuts, cut with a hot knife bathed in warm water.

Nutritional Info (Per Slice)
Calories: 420 kcal
Carbs: 32g
Protein: 6g
Fat: 30g (Saturated: 15g)
Fiber: 2g
Sugar: 22g

Expert Advice for the Ideal Cheesecake: 
For a richer taste, add toasted pistachios! Before combining, sift the pistachio paste for a smoother texture.