Cheesecake with pistachio and raspberry

For the biscuit-pistachio base:

• 120 g butter biscuits
• 30 g shelled unsalted pistachios, crushed
• 50 g unsalted melted butter

For the pistachio cream:

• 300 g cream cheese (e.g. Philadelphia)
• 120 ml sweet cream
• 90 g powdered sugar
• 80 g BAM Pistachio spread
• 2 eggs
• 1 teaspoon BAM Vanilla paste
• 2 teaspoons lemon juice
• 8 g flour

For the raspberry topping:

• 150 g BAM Raspberry jam without added sugar
• 50 g fresh raspberries (or frozen) for decoration
• 30 g chopped pistachios for decoration

For the biscuit-pistachio base:

For the pistachio cream:

For baking:

For the raspberry topping:

For service: