white chocolate + pistachio cheesecake
200g biscuits (digestive or marie)
50g caster sugar (for the biscuit base)
125g butter, melted
750g cream cheese, diced
150g caster sugar (for the filling)
200g white chocolate
In a food processor, add the biscuit and sugar and blitz into small crumbs.
Slowly add the melted butter.
Line a 23-25cm springform tin with baking paper.
Evenly line the bottom of the tin with the biscuit mix and press down firmly.
Wipe out the food processor bowl.
Add the cream cheese and sugar to the bowl, and blitz until combined.
Place the white chocolate and cream together in a saucepan and melt over a low heat (this can also be done in a microwave) until the chocolate is melted.
Pour the chocolate mixture slowly into the food processor and mix until well combined.
Lastly, add the pistachios and pulse for 10 seconds until combined.
Spoon the cheesecake mixture over the biscuit base.
Smooth the top.
Cover with clingfilm and place in the fridge until set (overnight is best).
When ready to serve, remove from the springform tin.
Decorate with your favourite berries and/or cherries and dust with icing sugar..