Cheese Cake Base

• 300 g good-quality pistachios soaked in cold water for about an hour before use
• 150 g digestive biscuits

Soak the pistachios in cold water for about an hour and then try to remove any outer-layered shells. Drop them into the food processor, along with the biscuits, and give them a strong blitz.

Add the sugar, butter and florals and give it a further blitz until all like a paste.

Push the pistachio base into cheesecake mould (26 cm) and spread evenly using your index and thumbs.