Pistachio Cheesecake

In a food processor, grind the pistachios very finely to a powder texture.

Add orange blossom and butter and blend them well until combined to a paste texture.

Add the sugar and mix well.

Press the pistachio mixture over the base of a 20-cm loose-bottom cake pan and refrigerate for 20 minutes.

Dissolve the gelatin in hot water and keep aside.

In a mixing bowl, combine Nestlé Pistachio Squeezy and Nestlé Sweetened Condensed Milk with cream cheese (ensure the cream cheese is at room temperature to avoid lumps).

Add the orange blossom and the dissolved gelatin, whisk until smooth.

Pour the mixture on top of the pistachio base and refrigerate for a minimum of 3 hours, preferably overnight.

Garnish with crushed pistachio.