Cheesecake with coconut, mango, and caramelized pistachios

Melt the butter and let it cool slightly. Meanwhile, grind or crush the biscuits, add the melted butter, and mix well. Spread the mixture onto the bottom and sides of a tart pan (Ø 23 cm, preferably with a removable bottom) and press down firmly with the bottom of a glass. Bake the crust for 10 minutes in the preheated oven at 165°C.

Beat the ricotta for about 2 minutes together with the coconut and sifted powdered sugar. Pour in the whipping cream and continue beating until the cream thickens. Place the cream in a piping bag with a decorative tip and apply it over the cooled crust.

Chop the pistachios into smaller pieces.