Ingredients:

For the Base:

150 grams butter

300 grams digestive biscuits

For the Pistachio Cream:
250 grams spreadable cheese
200 grams ricotta
250 grams fresh cream
100 grams sugar
100 grams pistachio cream
Instructions:
Prepare the Base:
Crush the digestive biscuits into a fine crumb using a food processor or a rolling pin.
Melt the butter and mix it thoroughly with the crushed biscuits.
Press this mixture into the bottom of a springform pan to form an even base. Chill in the refrigerator while you prepare the filling.
Make the Pistachio Cream:
In a large mixing bowl, combine the spreadable cheese and ricotta. Mix them together until smooth.
In another bowl, whip the fresh cream with the sugar until it forms soft peaks.
Gently fold the whipped cream into the cheese and ricotta mixture.
Add the pistachio cream to the mixture and stir until it is fully incorporated and the mixture is uniform in color.
Assemble the Cake:
Pour the pistachio cream mixture over the biscuit base in the springform pan.
Use a spatula to smooth the top.
Chill the Cake:
Refrigerate the cake for at least 4 hours, or overnight, to allow it to set properly.
Serve:
Once set, carefully remove the cake from the springform pan.
Optionally, you can garnish the top with additional pistachios or a light dusting of powdered sugar for decoration.
Slice and serve chilled.
Enjoy your Cheese and Pistachio Cake! It’s a delightful and unique dessert that’s sure to impress with its creamy texture and rich flavor.