Coconut Cheesecake with Mango and Caramelized Pistachios

Melt the butter and let it cool slightly. Meanwhile, grind or crush the biscuits, add the butter, and mix. Spread the mixture over the entire bottom and sides of the pan (∅ 23 cm, pie pan, preferably with a removable bottom) and press firmly to the bottom with the flat bottom of a glass. Bake for 10 minutes in an oven preheated to 165°C.

Whip the ricotta with coconut and sifted sugar for about 2 minutes, then pour in the cream and whip until the cream thickens. Fill a piping bag with a decorating tip (e.g., Wilton 1M) with the cream and pipe it onto the pre-baked crust.

Chop the pistachios into smaller pieces.