Pistachio cheesecake

Pistachio cheesecake is a truly original festive dessert. With pistachio paste, white chocolate and a delicate hint of rose… it’s simply stunning! I had never tried such a flavour combination before and wasn’t sure what to expect – it was a bit of an experiment ;). The cheesecake is dense and substantial, yet still creamy and beautifully aromatic. It actually reminds me a little of baklava… This is something you simply have to try!

Note: I wouldn’t recommend this as your main Christmas cheesecake if you’re strongly attached to traditional Polish flavours – unless you serve it as an extra option :). Its flavour can be quite a surprise!

Ingredients for the chocolate base:

• 150 g chocolate sandwich cookies (e.g. chocolate-filled cookies)
• 30 g butter, melted

Place the cookies and melted butter in a food processor and blend until you get a fine, damp crumb. Alternatively, crush the cookies in a bag with a rolling pin and mix with the butter.

Line the base of a 21 cm springform tin with baking parchment. Press the cookie mixture firmly into the base and chill in the fridge for 30 minutes.

Ingredients for the cheesecake filling:

• 300 g unsalted pistachios (shelled weight)
• 400 g sweetened condensed milk
• 2 teaspoons rose water or vanilla extract
• 2 eggs
• 250 g mascarpone
• 250 g full-fat or semi-fat curd cheese, finely ground

All ingredients should be at room temperature.

Place the pistachios in a food processor and blend into a fine meal. Continue briefly until the mixture starts to clump slightly, but do not over-process into a paste or butter. Add the condensed milk and blend until thick and smooth. Transfer to a mixing bowl. Add the eggs one at a time, mixing well after each addition. Add the mascarpone, curd cheese and rose water (or vanilla), and mix until smooth.

Pour the mixture over the chilled base and level the surface.

Bake at 150°C for about 60 minutes. Allow to cool in the oven with the door slightly ajar, then chill in the fridge overnight.

Ingredients for the white chocolate topping:

• 70 ml double cream
• 100 g white chocolate, finely chopped

Heat the cream until just below boiling, remove from the heat and add the chocolate. Leave for 2 minutes, then stir until smooth. Let it cool and thicken to a spreadable consistency.

Spread the topping over the chilled cheesecake. Optionally, coat the sides with chopped pistachios (you can brush them with a little warmed topping to help them stick).

Store the cheesecake in the fridge for up to 5 days.

Enjoy!