Ingredients:
- For the base
- 190g digestive biscuits, crushed
- A handful of pistachios, deshelled and roughly chopped
- 3 tbsp butter, melted
- For the filling
- 150g white chocolate
- 150ml double cream
- 230g cream cheese, softened
- 50g pistachio butter
- 115g caster sugar
- For the topping - 150ml double cream, 50g pistachio butter and a handful of pistachios, deshelled and roughly chopped
Method:
- Preheat the oven to 175°C/150°C fan/gas mark 3, and grease a 20cm loose-bottomed tin.
- To make the base, mix the biscuits, pistachios and melted butter until well combined. The texture should be like wet sand.
- Using a flat-bottomed measuring cup or the back of a spoon, press the base firmly and evenly into the bottom and up the sides of the tin.
- Bake for approximately eight minutes until golden brown around the edges. Set aside to cool.
- Place the chocolate in a small bowl and melt in the microwave for 30 second bursts until fully melted. Allow to cool slightly.
- In a large bowl, whip the cream until it forms soft peaks.
- In a separate bowl, beat together the cream cheese, pistachio butter and sugar. Gently fold this into the cream mixture, then fold in the cooled chocolate.
- Pour the mixture over the set biscuit base. Use an angled palette knife or the back of a spoon to level out the top. Place into the fridge and allow to set overnight.
- Before serving, whip together the double cream and pistachio butter until it forms soft peaks. Spead this over the top of the cheesecake, and sprinkle chopped pistachios around the edges.
