Combine the butter, icing sugar, almond flour, salt and cornstarch and whip for 5 minutes or until pale and light.

Add the pistachio paste and mix well.

Stir in the eggs, gradually, mixing well after each addition of egg.

Spread the batter on a tray lined with baking paper until it reaches 1cm thickness.

Bake in the preheated oven at 170C for 30 minutes or until golden brown and set.

Cool down completely then cut out 2 discs of sponge of 18cm diameter. Be careful as you handle the sponge as it is very fragile.

Prepare an 18cm diameter cake ring (6cm height) by lining it with acetate foil.

Place one disc of sponge at the bottom of the cake ring and keep the remaining disc for the top of the cheesecake.

Arrange halves of strawberries into the cake ring, making sure the cut faces the acetate and the ring to ensure an even outside of the cheesecake. Keep aside until the mousse is ready.

Bloom the gelatin in water for 10 minutes.

Pour the hot milk over the chocolate and mix to form a ganache.

Mix the cream cheese with the icing sugar, then stir in the white chocolate ganache you made earlier.

Leave aside then whip the heavy cream and mascarpone until soft peaks form.

Fold the whipped cream into the cream cheese base.

Pour the mousse into the cake ring. Keep just a few tablespoons of mousse for the final layer. Freeze the cheesecake for 15 minutes to set the mousse slightly, then place the second disc of sponge on top. Pour the remaining cream cheese mousse and level it well.

Keep in the fridge to set for at least 12 hours.

Remove the cake ring and acetate foil. Decorate with strawberries and pistachio.