Pistachio Cheesecake by Agne

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!

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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 🙂 )

Ingredients

Biscuit Base
150g Unsalted Butter, melted
300g of biscuits – I used Digestives

Cheesecake Filling
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).

Method

  1. If you’re using gelatine, soak 25g. of gelatine in 60g of cold water. Leave it soaking for 10-15minutes.
  2. Get some help breaking down biscuits 😉

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  3. 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.

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  4. Place the biscuit and butter mix into the bottom of an 8″/20cm Deep Springform Tin and press down firmly – Leave to the side!
  5. 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!
  6. Place the cup with gelatine over the pan of simmering water and keep mixing until it’s dissolved.
  7. 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.

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  8. 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.
  9. Add in the Chopped Pistachios.

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  10. 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.
  11. Once set, decorate it! Or simply eat it 😉 Enjoy!

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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,

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