09/09/2017
NO-BAKE WHITE CHOCOLATE PISTACHIO CHEESECAKE!
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
Decoration
– 25g Chopped Pistachios
– 50g Melted Milk Chocolate
– Whipped Cream
Method
1) 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. Tip the biscuit imx into the bottom of an 8″/20cm Deep Springform Tin and press down firmly – Leave to the side!
2) Melt the white chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest!
3) 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 – Once completed, fold in the cooled melted chocolate!
4) Add in the Chopped Pistachios and fold through again – Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
5) Once set, drizzle over the melted Milk Chocolate and leave to set – Pipe on some whipped cream and sprinkle over some extra pistachios for an extra crunch! Enjoy!
NOTE
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
