Pistachio Cheesecake with Ginger Biscuit Base
A crowd pleaser, a no bake cheesecake I bring out as often as I’m allowed and I’ve yet to have anyone dislike it, even if they’re not the biggest fan of pistachios.
Make it the day before and it will free up some time to spend having fun with friends.
Go on, give it a go and enjoy your sweet life!
The pistachio cream gives the cheesecake such a pretty colour.
What You Need
1 Packet of Ginger Biscuits – See Tip Box
800g Full Fat Soft Cheese
300ml Double Cream
200g Pistachio Cream
100g Butter – Softened to room temperature
50g Shelled Unsalted Pistachios – Roughly chopped
3 tbsp Icing Sugar
1 tsp Vanilla Extract
Compress the breadcrumbs really well
How It’s Done
Line a round loose bottomed tin with a double layer of foil.
Make sure the foil has a 2 inch over lap at the edges, and the foil is pushed into the corners of the tin.
Make the foil as smooth as possible within the tin.
Time to crush the ginger biscuits
If using a food processor, place the biscuits into the food processor and let it run until the biscuits resemble fine crumbs.
If there is no food processor, place the biscuits into a freezer bag and using a rolling pin or the bottom of a saucepan, hit it repeatedly until the biscuits become fine crumbs.
Set the crumbs aside until needed
Melt the butter either in the microwave or in a saucepan – See Tip Box
Place the biscuit crumbs and the melted butter into a bowl and mix until the crumbs are all coated.
Pour the buttery breadcrumbs into the prepared tin, and using something flat, push down the crumbs until they are flat, even and compacted down.
Place the time into the fridge to set up and cool – around 15 minutes.
The first beating makes sure the mixtures is thick and smooth.
When ready, place the cream cheese, icing sugar, double cream and vanilla extract into the bowl of an electric mixer and beat until thick, creamy and smooth – this should inly take around 5 minutes
Add the pistachio cream to the cream cheese mixture, and beat again until it’s all completely mixed in. Making sure to scrape down the sides and bottom of the bowl.
Mix the pistachio cream i really well not forgetting to scrape down the sided.
Once the pistachio cream is completely mixed in, pour the mixture on top of the now set ginger biscuits.
Tip the cheesecake mixture in to the biscuit base.
Smooth the top of the mixture.
Place the cheesecake in the fridge to set up for at least 6 hours or overnight.
Once set, remove from the fridge and remove from the tin onto a pretty serving plate.
Decorate the top of the cheesecake with the chopped pistachios
Store in the fridge and serve cold.
Make the top of the cheesecake smooth before removing it from the tin
Tip Box
Ginger Biscuits – If you’re not a lover of ginger biscuits, use digestive or bourbon biscuits instead. You may have to adjust the amount of melted butter needed to mix to make the base.
Melt the butter – If using the microwave to melt the butter, place the butter into a microwavable bowl and heat in 30 second increments until the butter has melted. Be careful not to burn the butter.
If using a saucepan, heat the butter slowly until its melted, making sure not to heat too quickly.
Decorate the cheesecake with the chopped pistachios.
