No-bake pistachio cheesecake

I haven’t baked anything with pistachios in ages… perhaps I’m suffering from a pistachio deficiency ;). This no-bake pistachio cheesecake was inspired by my Lotus Biscoff cheesecake. Since summer suddenly arrived in the UK in the middle of spring, I was craving a light, creamy no-bake cheesecake – and this one doesn’t even contain gelatine. The cheesecake really is as creamy as a mousse. Some of you will probably say it is perfect for eating straight from the jar with a spoon… but that’s exactly how it should be. I may even use it as one of the layers in a pistachio cake I’m planning. You can add gelatine if you would prefer a firmer cheesecake. Make sure to use good-quality ingredients (I’ve included some suggestions below), otherwise the cheesecake may not hold its shape. Keep it refrigerated and serve straight from the fridge. It simply melts in your mouth!

Note: This cheesecake is exceptionally creamy. To ensure that it holds its shape without gelatine, you need to use good-quality ingredients. 

Ingredients for the biscuit base:

• 160 g digestive biscuits
• 40 g butter, melted

Place the biscuits and butter in a food processor and blitz until the biscuits are finely crushed and the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a resealable bag) and crush them thoroughly with a rolling pin or meat tenderiser, then mix with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Press the biscuit mixture firmly and evenly into the base. Refrigerate while preparing the cheesecake filling.

Ingredients for the pistachio cheesecake filling:

• 500 g full-fat or semi-fat curd cheese, passed through a fine sieve or ground three times
• 100 g icing sugar
• 1 tsp vanilla bean paste
• 250 g pistachio cream (45% or 50% pistachios)
• 300 ml double cream, chilled

To decorate:

• 500 g fresh raspberries

All ingredients except the double cream should be at room temperature.

Place the curd cheese and icing sugar in the bowl of a stand mixer and mix thoroughly until combined. Add the vanilla bean paste and pistachio cream and mix again until smooth and fully combined. Whip the double cream separately until stiff. Add it to the cheesecake mixture in two batches, gently folding until combined.

Transfer the cheesecake filling to the chilled biscuit base and smooth the surface. Refrigerate overnight.

Before serving, arrange the fresh raspberries on top.

No-bake pistachio cheesecake should be stored in the fridge.

Enjoy!