Description
A creamy and delicious white chocolate vanilla pistachio cheesecake. It’s creamy, doesn’t need gelatin or an oven to prepare. Recipe in cups and grams.
Ingredients
Crust:
- 20 biscuits, 2 ½ cups crushed, 250g digestive biscuits
- ½ cup, 4.8oz,135g unsalted melted butter
White chocolate ganache with pistachio:
- ¼ cup, 2floz, 60ml heavy whipping cream
- ½ cup, 2.6oz, 75g white chocolate
- 3tbsp pistachio spread
Pistachio-cheesecake filling:
- 1 ¾ cups, 14oz, 400g room temperature full-fat cream cheese
- 4 vanilla beans
- 1 cup, 8.8oz, 280g pistachio spread
- 2/3 cup, 75g powdered sugar
- ¾ cup, 6.8fl oz, 200ml heavy whipping cream
Decorate:
- ¾ cup, 7.05oz, 200g pistachio spread
Instructions
- To prepare this delicious pistachio dessert, start by blending about 20 cookies (250g) of digestive biscuits in a food processor. You need about 2 ½ cups of cookie crumbs. Combine the biscuits with ½ cup (135g) of unsalted melted butter until the texture resembles wet sand.
- Pour it into a prepared 8-inch (20cm) springform pan and start pressing the mixture all the way up the sides and the bottom of the pan. Refrigerate while you prepare the rest of the recipe.
- A very simple chocolate ganache that tastes delicious. Pour ¼ cup (60ml) of heavy whipping cream into your pan. Once it starts simmering, turn off the stove and pour in ½ cup (75g) chopped white chocolate. Make sure to cut the chocolate into small pieces so it can melt properly. Leave in the pan without touching for about 5 minutes. After 5 minutes, stir. If there’s some chocolate without melting, put it back on the stove and slowly melt it on low heat. Don’t rush it; you don’t want to burn the chocolate. Slightly melt 3 tbsp of pistachio spread. Slowly, add the chocolate to the pistachio. It might look slightly split, but it will recover once cooled.
- Pour the chocolate ganache on top of the crust. Smooth it out using an offset spatula or spoon. Refrigerate.
- Prepare the cheesecake filling by working 1 ¾ cups (400g) of room temperature full-fat cream cheese using a wooden spatula until it looks smooth and creamy. Split open 4 vanilla beans and scrape the beans from inside; pour them on top of the cream cheese.
- Add ¾ cups (280g) of pistachio spread and combine it using a spatula. Sift 2/3 cup (75g) powdered sugar and mix it. In a separate bowl, whip ¾ cup (200ml) of heavy whipping cream until it reaches medium-soft peaks. We want to avoid overmixing when we add the whipped cream to the rest of the cheesecake filling. Pour it over the white chocolate ganache and smooth it out. Refrigerate covered in plastic wrap for at least 8 hours.
- After 8 hours, you can start decorating it. Warm up 1 cup (200g) of pistachio spread until it’s melted and runny. When you pour the spread, make sure not do it from high, as this will create bubbles on the surface. Chill for 5 minutes so the spread has time to set.
- Slice and serve.
Notes
- don’t overmix the cheesecake mixture. This will cause the cheesecake to look grainy and split.
- Make sure to use room temperature cream cheese.
- Refrigerate for at least 8 hours.
- Don’t try to remove the cheesecake from the pan before it has fully set.
- The white chocolate ganache with pistachio spread will turn dark green; it’s completely normal.