Pistachio Cheesecake with Meringue and Ricotta

For the crust:

• Melt the butter, crumble the biscuits, then add the butter and compact everything in a 18 cm hinge mould lined with baking paper and put in the fridge to firm up.

For the meringue:

• Boil the water and remove the syrup from the heat as soon as it starts to bubble; in the meantime, whip the egg whites at moderate speed: when they take on a foamy appearance, increase the speed and pour the hot syrup in three times, gradually increasing the speed.
• As soon as the meringue is firm and shiny, turn off the mixer and set the mixture aside.

For the cheesecake:

• Whip the cream with Cremadelizia Pistacchio Babbi; add the softened ricotta and continue to whip with the whisk.
• Dissolve the isinglass after keeping it in cold water for 10 minutes with 2 tablespoons of milk, then add the ricotta and cream. Finally, add the meringue with movements from top to bottom and pour the cream on the amaretti base.
• Keep in the fridge for 4-5 hours; before serving, decorate with crumbled amaretti and pistachio granules.