Pistachio Papi Cheesecake
Ingredients
Base:
- 90g unsalted butter, melted
- 160g biscuits (e.g., digestive or graham crackers), crushed finely
Filling:
- 100g Pistachio Papi pistachio spread
- 265g cream cheese (room temperature)
- 80g mascarpone
- 80g warm milk
- 60g white chocolate, chopped
- 80g caster sugar
- 15g lemon juice
- 70g gelatin solution
- 2g sea salt
Method
Prepare the Base
- Crush biscuits finely in a food processor or by hand.
- Mix with melted butter until evenly combined.
- Press the mixture into the base of a lined 6-inch or 7-inch springform pan, compacting firmly with the back of a spoon or a flat-bottomed glass.
- Chill in the fridge while you make the filling (at least 15 minutes).
Melt the Chocolate
- Warm the milk (microwave or stovetop until steaming).
- Pour over chopped white chocolate and stir until fully melted and smooth. Set aside to cool slightly.
Prepare the Gelatin
- Bloom powdered gelatin according to the packet instructions (typically: mix 1 tbsp powdered gelatin with 3–4 tbsp cold water, let it sit, then gently heat until dissolved). You'll want 70g of the final liquid solution.
Make the Filling
- In a large bowl, beat cream cheese, mascarpone, and sugar until smooth and fluffy.
- Mix in pistachio spread, lemon juice, and a pinch of sea salt.
- Slowly add the cooled white chocolate-milk mixture, mixing gently.
- Pour in the warm gelatin and stir until well incorporated.
Assemble & Chill
- Pour the pistachio filling over the chilled base and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or preferably overnight until set.
- Garnish with fresh fruit or crushed pistachios or gold leaf if you’re feeling fancy.
