Source: @passionateaboutbaking 4 Ingredient Pistachio Cheesecake Makes one 4" cheesecake Serves 2-4 Biscuit base • 50g digestive biscuit 15g ghee Pistachio cheesecake filling • 175g cream cheese, room temperature, whisked • 125g white chocolate, melted, warm • 80g pistachio butter, room temperature 30g whipping cream, cold Biscuit base - • Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4" foil lined dessert ring, flatten into a base and freeze until firm. • Pistachio cheesecake filling - Add all ingredients to a bowl and using an electric blender, whisk until smooth. Assemble • Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and pour in the filling. • Set it in the f