No Bake Pistachio Cheesecake

Prep Time: 45 mins - Refrigeration Time for Cheesecake 5-6 hours

Ingredients for Cheesecake:

200 grams Digestive Biscuit

500 gram Cream Cheese

300ml Whipping Cream

250 grams Pistachio Cream

100 grams Pistachio Nuts

⅛ cups Icing Sugar

¼ cup Melted Butter

Method:

Crust:

1. Grease the sides of a 9-inch springform pan, then line the bottom and sides with parchment paper.

2. Blitz the biscuits in a food processor (or crush them in a bag with a rolling pin!) and mix with the melted Butter.

3. Add 25 grams of pistachios, roughly pulse 5-7 times, press the mixture into the bottom of the pan, and refrigerate while you make the filling.

Filling:

1. Take the remaining pistachio nuts and roughly pulse-grind so they are chopped but not powdery, and set aside.

2. Whisk the cream cheese, icing sugar, and 150 grams of pistachio cream until smooth, and set aside in a bowl with an electric mixer.

3. In a large bowl with an electric mixer, whip the whipping cream until stiff, then add the cream cheese mixture and 50 grams of pistachio nuts and fold in.

4. Spread the mixture evenly over the biscuit base and chill for at least 5-6 hours, preferably overnight.

5. Once chilled, melt the pistachio cream in the microwave for one or two minutes or until liquid, then pour the melted pistachio cream, smooth it to the edges, sprinkle with the rest of the chopped pistachio nuts, and return to the fridge to firm it up.

• Remove from the tin, slice and serve cold.

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No Bake Pistachio Cheesecake | The Rasoi Recipes