Pistachio and raspberry cheesecake

240 mins
Serves 1
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Directions

  1. 1Combine the crushed biscuits and melted butter and press the mixture into the base of a 4 inch pan.
  2. 2Combine the crushed biscuits and melted butter and press the mixture into the base of a 4 inch pan.
  3. 3Combine the crushed biscuits and melted butter and press the mixture into the base of a 4 inch pan.
  4. 4To make the filling, whisk together the cream cheese and icing sugar.
  5. 5To make the filling, whisk together the cream cheese and icing sugar.
  6. 6To make the filling, whisk together the cream cheese and icing sugar.
  7. 7Stir in the white chocolate and pistachio spread, and whisk until combined.
  8. 8Stir in the white chocolate and pistachio spread, and whisk until combined.
  9. 9Stir in the white chocolate and pistachio spread, and whisk until combined.
  10. 10Gently fold in the whipped cream and spread this mixture over the biscuit base.
  11. 11Gently fold in the whipped cream and spread this mixture over the biscuit base.
  12. 12Gently fold in the whipped cream and spread this mixture over the biscuit base.
  13. 13Refrigerate for 3-4 hours until set, then top with more pistachio spread and raspberries.
  14. 14Refrigerate for 3-4 hours until set, then top with more pistachio spread and raspberries.
  15. 15Refrigerate for 3-4 hours until set, then top with more pistachio spread and raspberries.

Ingredients

  • 45 g crushed biscuits
  • 45 g crushed biscuits
  • 45 g crushed biscuits
  • 15 g butter, melted
  • 15 g butter, melted
  • 15 g butter, melted
  • 70 g cream cheese
  • 70 g cream cheese
  • 70 g cream cheese
  • 15 g icing sugar
  • 15 g icing sugar
  • 15 g icing sugar
  • 20 g white chocolate, melted
  • 20 g white chocolate, melted
  • 20 g white chocolate, melted
  • 40 g pistachio spread
  • 40 g pistachio spread
  • 40 g pistachio spread
  • 40 g whipped cream
  • 40 g whipped cream
  • 40 g whipped cream
  • pistachio spread
  • pistachio spread
  • pistachio spread
  • raspberries
  • raspberries
  • raspberries

Equipment

wooden bowlspatula2 spoons4 inch panaluminum foilrefrigerator

Tips

  • Refrigerate for 3-4 hours until set.