Directions
- 1Finely crush the biscuits in a food processor or using a bag and rolling pin.
- 2Mix the crushed biscuits with melted butter.
- 3Press the mixture into the base of a lined 8” springform tin.
- 4Whisk cream cheese, icing sugar and pistachio spread with an electric mixer until just combined.
- 5Whip double cream to stiff peaks.
- 6Fold the whipped double cream into the cream cheese mixture.
- 7Scoop the mixture onto the biscuit base and smooth it out.
- 8Refrigerate for at least 6 hours (preferably overnight).
- 9Finely chop the pistachios.
- 10Melt the pistachio spread in the microwave on a medium heat (500W) for 30 seconds.
- 11Remove the cheesecake from the tin.
- 12Pour the melted spread over the cheesecake, smoothing it to the edges.
- 13Sprinkle the chopped pistachios around the edge.
- 14Return to the fridge for 30 mins to firm it up.
Ingredients
- 300 g digestive biscuits
- 150 g salted or unsalted butter
- 500 g full-fat cream cheese, room temp
- 300 ml double cream
- 120 g icing sugar
- 100 g pistachio spread
- 150 g pistachio spread
- 200 g pistachio spread
- 2 tbsp chopped pistachios
Equipment
food processorbagrolling pin8” springform tinelectric mixerbowlmicrowaveknife
Tips
- Do not overmix the cream cheese mixture, otherwise it can go runny.
- Refrigerate the cheesecake for at least 6 hours, preferably overnight.
- Melt the pistachio spread in the microwave on a medium heat (500W) for 30 seconds.
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