Combine egg yolks, sugar, rinds & juices in a heatproof bowl. Stir over a pan of simmering water for about 10 min until mixture thickens slightly & allow to cool.
Crumb biscuits, transfer to a bowl & stir in butter. Press mixture in the base of a spring form pan & refrigerate for 20 mins.
Sprinkle gelatine over boiling water, whisk until gelatine dissolves & cool for 5 mins.
Beat cheese, cream & vanilla in a bowl with electric mixer until smooth and thick. Add citrus & gelatine mixtures & beat until combined.
Beat egg whites in a small bowl until peaks are formed. Fold into cream cheese mixture, pour over biscuit base & smooth top.
Cover & refrigerate for about 6 hours or over night.
Top when set.
Melt chocolate and spread over sheet of baking paper, sprinkle with pistachios & cool until firm. Cut into long strips and garnish cake.
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