Ingredients
Scale
- 200g digestive biscuits (or graham crackers)
- 100g unsalted butter, melted
- 300g cream cheese, softened
- 250ml heavy cream
- 100g powdered sugar
- 100g pistachio paste
- 50g chopped pistachios (for garnish)
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Crush the digestive biscuits into fine crumbs. Mix with melted butter until the mixture resembles wet sand.
- Form the base: Press the mixture into the bottom of a springform pan. Compact it evenly using the back of a spoon or a glass. Chill in the refrigerator.
- Make the filling: Whip the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, then blend in the pistachio paste.
- Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Assemble the cheesecake: Pour the filling over the chilled crust and smooth the top. Sprinkle chopped pistachios over the surface.
- Chill and set: Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Serve: Remove the cheesecake from the pan and transfer to a serving plate. Slice carefully with a sharp knife.
Notes
For extra flavor, top with fresh berries or a fruit compote.
Substitute pistachio paste with almond or hazelnut paste if desired.
Ensure the cream cheese is softened to avoid lumps in the filling.
Use a sharp knife and clean it between cuts for neat slices.
- Prep Time: 20