<\/em><\/strong><\/p>\n

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The perfect no-bake pistachio cheesecake. Wonderfully aromatic and full of pistachio flavour \u2013 not just for pistachio lovers! This recipe uses pistachio cream (which is different from pistachio paste or butter) – it\u2019s already sweet and has a Nutella-like consistency, making it ideal for desserts. This cheesecake is quite rich \u2013 similar to a peanut butter cheesecake \u2013 as nuts naturally contain more fat than fruit. It\u2019s best made for a larger gathering with family or friends\u2026 it\u2019s not really a dessert for two ;).<\/em><\/p>\n<\/blockquote>\n

Ingredients for cookie base:<\/span><\/p>\n

\n
• 160 g Oreo-style cookies (filling removed; about 1\u00bd packs)<\/li>\n
• 40 g butter, melted<\/li>\n<\/ul>\n

  Blitz the cookies and melted butter in a food processor until the mixture resembles wet sand. Alternatively, crush the cookies in a sturdy bag and mix with the butter.<\/p>\n

  Line a 23 cm springform tin with baking parchment. Press the cookie mixture firmly into the base and chill in the fridge for 30 minutes.<\/p>\n

  Ingredients for cheesecake filling:<\/span><\/p>\n

  \n
  • 250 g full-fat or semi-fat curd cheese (or cream cheese), finely ground<\/li>\n
  • 250 g mascarpone<\/li>\n
  • 370 g pistachio cream<\/li>\n
  • 1 teaspoon vanilla paste or extract<\/li>\n
  • 300 ml double cream, chilled<\/li>\n
  • 9 g powdered gelatine (3 teaspoons) + 50 ml cold water<\/li>\n<\/ul>\n

    The cheese, mascarpone and pistachio cream should be at room temperature.<\/p>\n

    In a mixing bowl, beat the curd cheese and mascarpone until smooth. Add the pistachio cream and vanilla, and mix until combined.
    \nBloom the gelatine in cold water for 10 minutes, then heat gently until dissolved (do not boil). Leave to cool slightly.<\/p>\n

    Add a spoonful of the cheesecake mixture to the gelatine and mix well. Add another 2 spoonfuls, mixing each time to prevent lumps. Pour the gelatine mixture into the cheesecake filling and mix immediately until combined. Chill briefly in the fridge (just to reduce temperature difference \u2013 do not let it set). In a separate bowl, whip the double cream until stiff peaks form. Fold it gently into the cheesecake mixture in two additions.<\/p>\n

    Spread the filling over the chilled base and smooth the top. Refrigerate for several hours, ideally overnight.<\/p>\n

    To finish:<\/span><\/p>\n

    \n
    • a handful of unsalted pistachios, chopped<\/li>\n
    • meringue, crumbled<\/li>\n<\/ul>\n

      Sprinkle over the cheesecake before serving. Slice and enjoy.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      The perfect no-bake pistachio cheesecake. Wonderfully aromatic and full of pistachio flavour \u2013 not just for pistachio lovers! This recipe uses pistachio cream (which is different from pistachio paste or butter) – it\u2019s already sweet and has a Nutella-like consistency, making it ideal for desserts. <\/p>\n","protected":false},"author":1,"featured_media":6924,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14,54],"tags":[121,104,152,108,363,165,164],"duration":[],"tag_group":[],"class_list":["post-6923","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-no-bake-cakes","category-no-bake-cheesecakes","tag-curd-cheese","tag-double-cream","tag-gelatine-en","tag-mascarpone-en","tag-oreo","tag-pistachio-cream","tag-pistachios"],"acf":[],"yoast_head":"\n