White Chocolate Cheesecake with Pistachios (No-Bake)

Impress family and friends with a professional-style cheesecake sprinkled with pistachio nuts.

Biscuit Base:
unsalted butter, melted (150 g)
digestive biscuits (300 g)

Cheesecake Filling:
cream cheese (400 g)
double cream (300 mL)
confectioners' sugar (75 g)
white chocolate, melted (300 g)
pistachios, chopped (100 g)

Decoration:
pistachios, chopped (25 g)
milk chocolate, melted (50 g)
whipped cream

Blitz the biscuits in a food processor to a small crumb, and add the melted butter - either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl. Tip the biscuit imx into the bottom of an 8″ (20 cm) deep spring form tin and press down firmly. Leave to the side!

Melt the white chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted. Leave to cool whilst doing the rest!

In a stand mixer with the whisk attachment, mix the cream cheese with the icing sugar until smooth - only takes a few seconds, add in the liquid double cream and continue to whip up to soft peaks, until it holds itself. Once completed, fold in the cooled melted chocolate!

Add in the chopped pistachios and fold through again. Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.

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!

Makes 10-12 servings.

Cook's Notes:  If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure, try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!