White Chocolate and Pistachio Cheesecake

Ingredients:

Biscuit Base:

• 150 g unsalted butter (melted)
• 300 g digestive biscuits

Cheesecake Filling:

•     400 g full fat Philadelphia cream cheese
•     300 ml double cream
•     75 g icing sugar
•     300 g white chocolate (melted)
•     100 g pistachios (chopped)

Decoration:

•     25 g pistachios (chopped)
•     50 g milk chocolate (melted)
•     whipped cream

Instructions:

Biscuit Base

1. Blitz the digestive biscuits to a small crumb - I used a food processor.
2. Add the melted unsalted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl.
3. Tip the biscuit and unsalted butter mix into the bottom of an 8"/20cm deep springform tin and press down firmly - leave to the side.

Cheesecake Filling

1. Melt the white chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until fully melted.
2. Leave to cool whilst carrying on with the rest.
3. Mix the full fat Philadelphia cream cheese with the icing sugar until smooth - this shouldn't take long.
4. Add in the double cream and continue to whip up to soft peaks, until it holds itself.
5. Fold in your cooled melted chocolate.
6. Add in the chopped pistachios and fold through again.
7. Spread the mix over the digestive biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.

Decoration

1. Once set, drizzle over the melted milk chocolate and leave to set.
2. Pipe on some whipped cream and sprinkle over some extra pistachios for an extra crunch! Enjoy!