White Chocolate and Pistachio Cheesecake

This cheesecake is my personal favourite. The white chocolate and pistachio combination makes it luxurious, silky smooth and deliciously intense. There is nothing more to say really except that you will agree; this is the king of cheesecake!

For the base:

250g digestive biscuits

100ml butter, melted

Add the biscuits to the bowl of a food processor and blitz to crumbs.

Add the butter in a stream until the crumbs are wet enough to come together.

Scoop the mixture into a 20cm loose-bottomed cake tin and press firmly onto the bottom of the tin.

Set aside.

For the filling:

250ml cream

300g white chocolate, chopped into small pieces

400g cream cheese

125ml caster sugar

3 eggs

5ml vanilla

100g pistachio nuts, shelled and blanched

Preheat your oven to 180℃.

Pour the cream into a saucepan and add the chopped chocolate.

Turn the heat onto low and allow the chocolate to melt in the cream. Stir now and then.

Add the cream cheese and caster sugar to the bowl of a stand mixer fitted with the paddle attachment, and beat until soft. Scrape down the mixture and beat for 30 seconds more.

Add the eggs one at a time, with the machine running. Beat each egg until fully incorporated before adding the next.

Add the vanilla and mix through.

Pour the chocolate and cream mixture into the cream cheese mixture and mix on medium speed for one minute.

Pour the mixture into the prepared cake base.

Bake for one hour.

Switch off the oven after the baking time but DO NOT OPEN the oven door. Allow the cake to stand in the oven for at least another hour to prevent it from cracking.

Allow the cheesecake to cool completely before decorating with the pistachio nuts and serving.

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