Pistachio cheesecake

Line 2 cake rings 14 cm in diameter and 5 cm high with 5 cm acetate foil and place them on a baking tray with a silicone baking mat.

Grind the cookies into fine crumbs and melt the butter.

Mix the melted butter with the finely ground cookies and divide between the rings.

Press well using a spoon or tonic stamper.

Hold the bottle of Cheesecake under hot water for at least 20 seconds to loosen the contents from the bottle.

Empty the bottle into the bowl of the planetary mixer and beat with the whisk for 5 minutes at full speed until light and airy.

Add the pistachio paste and salt and mix well.

Transfer the mixture to a smooth-nozzled piping bag and fill the cake rings.

Smooth out with a palette knife and leave the cakes to set in the refrigerator for at least 2 to 4 hours.

Remove the ring and foil from the cakes and cut them into equal slices with a hot, sharp knife.

Arrange on the plates and finish with the toppings.