- 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
1. Preheat the oven to 175°C/150°C fan/gas mark 3, and grease a 20cm loose-bottomed tin.
2. To make the base, mix the biscuits, pistachios and melted butter until well combined. The texture should be like wet sand.
3. 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.
4. Bake for approximately eight minutes until golden brown around the edges. Set aside to cool.
5. Place the chocolate in a small bowl and melt in the microwave for 30 second bursts until fully melted. Allow to cool slightly.
6. In a large bowl, whip the cream until it forms soft peaks.
7. 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.
8. 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.
9. 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.
