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
- Blitz the digestive biscuits to a small crumb - I used a food processor.
- 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.
- 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
- Melt the white chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until fully melted.
- Leave to cool whilst carrying on with the rest.
- Mix the full fat Philadelphia cream cheese with the icing sugar until smooth - this shouldn't take long.
- Add in the double cream and continue to whip up to soft peaks, until it holds itself.
- Fold in your cooled melted chocolate.
- Add in the chopped pistachios and fold through again.
- 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
- Once set, drizzle over the melted milk chocolate and leave to set.
- Pipe on some whipped cream and sprinkle over some extra pistachios for an extra crunch! Enjoy!
