Pistachio Cheesecake
Directions
- 1Put digestives into a bowl and crush them by hand.
- 2Add a handful of pistachios and mash them by hand.
- 3Add caster sugar and mix.
- 4Add melted butter and mix until you get a flattish consistency.
- 5Transfer the mixture to a baking pan and press it down to form the base.
- 6Put the base in the fridge.
- 7In a separate bowl, mix Philadelphia, double cream, and icing sugar.
- 8Add spreadable pistachio cream and vanilla.
- 9Mix the cream using a whisk.
- 10Pour the pistachio cream mixture over the biscuit base.
- 11Spread the cream evenly and add more spreadable pistachio cream on top in a swirl pattern.
- 12Sprinkle chopped pistachios on top as decoration.
- 13Refrigerate for at least one day to set.
Ingredients
- 1 pack Digestives
- 1 handful pistachios
- 1 tablespoon caster sugar
- 3 tablespoons butter
- 3 tub Philadelphia
- 1 small cup double cream
- 3 tablespoons icing sugar
- 300 grams spreadable pistachio cream
- 1 tsp vanilla
Equipment
hand processorspoonbowlwhiskbaking pan