No-Bake Pistachio Cheesecake

Blitz the digestive biscuits in a food processor, or crush them in a bag with a rolling pin, until they form fine, even crumbs.

Mix the digestive biscuit crumbs thoroughly with the melted butter until all the crumbs are coated and the mixture resembles wet sand.

Press the base mixture evenly into the bottom of a lined 8-inch springform pan until firm and level.

Using an electric mixer, beat the cream cheese with the powdered sugar and pistachio cream just until smooth and evenly combined, taking care not to overmix.

In a separate bowl, whip the double cream until stiff peaks form and hold their shape.

Gently fold the whipped cream into the pistachio mixture to retain the air until the filling is uniform in color and texture.

Spread the pistachio filling over the base, gently smoothing it out to the edges to create an even layer.

Refrigerate the cheesecake for at least 360 minutes, preferably overnight, until the filling is fully set.

. Use medium heat.

Finely chop the pistachios, leaving a few small pieces to give the topping a crunchy texture.

Carefully release the set cheesecake from the springform pan, keeping the edges clean and straight.

Pour the warm pistachio cream over the cheesecake and gently spread it to the edges to create a smooth layer.

Sprinkle the chopped pistachios evenly around the edge of the cheesecake to create a neat, crunchy border.

Return the cheesecake to the refrigerator for 30 minutes, until the pistachio topping is set and ready to slice.