Pistachio Cheesecake

Details

12 serves

45 minutes

This Pistachio Cheesecake is a Pistachio lovers dream!

Luxuriously Double Cream blended perfectly with Pistachio paste, drizzled with Pistachio, Double Cream and sprinkled with crushed Pistachio.

Creamy, dreamy, and decadently rich. A slice of pure indulgence.

Note: This recipe does require overnight refrigeration.

	biscuit base
200g	digestive biscuits, finely crushed
100g	butter, melted

	for cheesecake filling
375g	Double Cream
750g	cream cheese
150g	icing mixture
400g	pistachio paste
13g	gelatine

	for garnish
375g	Double Cream
1/4 cup	icing mixture
60g	pistachio paste
1/3 cup	chopped pistachio

1	Line a 20cm springform cake tin with baking paper.
2	Mix the ingredients for the biscuit base in a medium bowl and pack into the cake tin tightly using the base of a glass. Place in the refrigerator to set.
3	For the filling, place the water in a small bowl, sprinkle over the gelatine, whisk to combine and set aside.
4	Whisk the double cream to stiff peaks in a stand mixer. Set aside.
5	Using the paddle attachment, beat the cream cheese until smooth, icing mixture and pistachio paste and beat until smooth.
6	Melt the gelatine in the microwave, cool slightly and add to the mix and beat until mixed through. Gently fold through the whipped cream, pour into the cake tin and smooth the top with a palate knife. Refrigerate overnight to set.
7	Remove cake from tin and place onto a serving plate.
8	Whisk double cream and icing mixture until soft peaks form and spoon onto the cake.
9	Gently heat the pistachio paste in the microwave and drizzle over the cream.
10	Scatter over the chopped pistachios and serve.