Pistachio and raspberry cheesecake
Directions
- 1Combine the crushed biscuits and melted butter and press the mixture into the base of a 4 inch pan.
- 2To make the filling, whisk together the cream cheese and icing sugar.
- 3Stir in the white chocolate and pistachio spread, and whisk until combined.
- 4Gently fold in the whipped cream and spread this mixture over the biscuit base.
- 5Refrigerate for 3-4 hours until set, then top with more pistachio spread and raspberries.
Ingredients
- 45 g crushed biscuits
- 15 g butter, melted
- 70 g cream cheese
- 15 g icing sugar
- 20 g white chocolate, melted
- 40 g pistachio spread
- 40 g whipped cream
- pistachio spread
- raspberries
Equipment
wooden bowlspatula2 spoons4 inch panaluminum foilrefrigerator
Tips
- Refrigerate for 3-4 hours until set.
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