Indulge in the rich, creamy goodness of our No-Bake Pistachio Cheesecake. Perfect for any occasion, this cheesecake requires no oven time. A delightful nutty flavour paired with the smooth, velvety texture of the cream cheese filling. An absolute treat for all the cheesecake fans out there.
Indulge in the rich, creamy goodness of our No-Bake Pistachio Cheesecake. Perfect for any occasion, this cheesecake requires no oven time. A delightful nutty flavour paired with the smooth, velvety texture of the cream cheese filling. An absolute treat for all the cheesecake fans out there.
Put the biscuits into a food
processor and blitz until you get a crumb consistency. If you don’t have a food
processor, place the biscuits into a food bag and bash with a rolling pin.
Add 75g of the shelled pistachios
and blitz again.
Mix in the melted butter.
Put the biscuit crumb mixture
into an 8 inch round springform tin and evenly spread the mixture across the
bottom. Press the mixture down to pack it in.
Pop the tin into the fridge for
30 mins to allow the biscuit base to harden.
Put the remaining pistachios into
a pan of hot water for 1 minute.
Drain the pistachios, then rub
them in a tea towel to remove the skin.
Add the pistachios to a food
processor and blitz for 5 mins, or until a thick paste forms.
Pour in 100ml cold water and
continue to mix until smooth. Set aside.
Into a large bowl, add the cream
cheese and icing sugar. Mix together using a stand mixer or electric whisk
until just combined.
Add the soured cream and vanilla
extract, then mix in the pistachio paste.
Whip 300ml double cream until it starts
to form stiff peaks, then fold this into the cheesecake mixture.
Evenly spread the cheesecake
mixture on top of the biscuit base.
Sprinkle some crushed pistachios
on top and place the tin in the fridge for at least 6 hours, or ideally
overnight.
Once set, carefully remove the
cheesecake from the tin and sprinkle some demerara sugar on top.
