So who doesn’t like cheesecake? Not that many I would think 😉 I love it so then I just assume that everyone else does too 😀 Nevertheless, not every cheesecake is good, right? But what about this one – mixing sweetness with salt? Now, this sounds pretty amazing!
Personally, I love the desserts that mix too opposite flavours together. It’s awesome! Salted caramel, lemon and sweetness, bitter and sweetness – you get the gist. So you can only imagine how excited I got when I discovered Pistachio Cheesecake recipe! You should have seen me doing my happy dance! 😀
Best part – it is so easy to make it is not possible to fail! (I hope 🙂 )
150g Unsalted Butter, melted
300g of biscuits – I used Digestives
400g Full-Fat Philadelphia Cream Cheese
300ml Double Cream
75g Icing Sugar
300g White Chocolate, melted
100g Chopped Pistachios
25g. gelatine granules (I like my cheesecake stable, therefore, I add gelatine but it is not essential. White chocolate holds the cake but it is much softer).
- If you’re using gelatine, soak 25g. of gelatine in 60g of cold water. Leave it soaking for 10-15minutes.
- Get some help breaking down biscuits 😉
- Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl.
- Place the biscuit and butter mix into the bottom of an 8″/20cm Deep Springform Tin and press down firmly – Leave to the side!
- Melt the white chocolate in a bowl over a pan of simmering water, or in the microwave (personally, I have moved mine to the shed and avoid using it 🙂 But it can be used in this step). Leave the melted chocolate to cool whilst doing the rest!
- Place the cup with gelatine over the pan of simmering water and keep mixing until it’s dissolved.
- In a stand mixer with the whisk attachment, mix the cream cheese with the icing sugar until smooth – only takes a few seconds. Add in the liquid double cream and continue to whip up to soft peaks, until it holds itself – approximately 1 minute, but keep a close eye on it.
- Once completed, fold in the cooled melted chocolate. Mix it all in. Then slowly start pouring the dissolved gelatine until it’s all mixed together.
- Add in the Chopped Pistachios.
- Fold through pistachios – Spread the mix over the biscuit base, smooth over, sprinkle over some extra pistachios for an extra crunch and decor. Chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
- Once set, decorate it! Or simply eat it 😉 Enjoy!
If this is your first experiment in making cheesecake, I really hope you just discovered how easy it is! Just do it! Seriously, it’s that simple. Taking action…
Lots of love,