Creamy no bake pistachio cheesecake

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Today I'd like to share a recipe for a creamy, melt-in-your-mouth cooked cheesecake.

 

The cheesecake is very simple to prepare - all it takes is a bit of patience. Feel free to use your favourite nuts - I'm using pistachios today to get not only the subtle flavour but also the beautiful, delicate colour. The cake is covered with a white chocolate glaze and decorated with some extra nuts. It's a dessert that will be a fantastic addition to your Easter feast!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Pistachio paste

  • 200 g shelled unsalted pistachios + 50 g for decoration
  • 100 ml water
Cheesecake
  • 80 g cornflour
  • 100 ml milk
  • 200 g unsalted butter
  • 100 g icing sugar (scant cup)
  • 1 kg low salt creamy cheese, such as ground curd cheese or drained ricotta
  • 5 medium eggs
  • 1 tsp vanilla paste

Also

  • 470 g biscuits
  • 200 g white chocolate
  • 100 ml whipping cream

Method

  1. Blanch pistachios. Put 200 g nuts into boiling water and cook them for 2 minutes over medium heat. Take the pot off heat then, drain pistachios on a strainer and run cold water through them. Transfer nuts onto a clean kitchen towel and spread them in an even layer. Rub pistachios dry while breaking up the brown skin covering the nuts. Remove the skins if you're also looking for the delicate green hue on your cake.
  2. Transfer skinned nuts into a blender, add 100 g hot water and crush them until a smooth, thick paste forms. It may take as much as 10 minutes. Transfer the paste into a separate bowl and set it aside.
  3. Pour 100 ml milk into a small jug and add 80 g cornflour. Mix them together with a whisk until smooth and lump-free.
  4. Melt 200 g butter in a large thick-bottomed pot. Add 100 g icing sugar and stir it in until completely dissolved.
  5. Add 1 kg cream cheese and mix it in until roughly combined. Turn heat down to low. Add 1 tsp vanilla paste and 5 medium eggs. Stir the contents of the pot dynamically until fully combined and uniform, ideally with a whisk.
  6. Add pistachio paste to cheese batter, turn the heat up a notch and cook them together, stirring, until the batter is hot, but not boiling. Add milk and flour slurry and mix it in. Bring the contents of the pot to a boil while keeping on stirring to prevent batter from sticking to the bottom of the pot. Let the batter bubble for around two minutes, still stirring. Take the pot off heat then and set it aside for 5 minutes to cool slightly.
  7. Arrange a layer of biscuits in a rectangular tin (18 x 28 cm) lined with baking paper. Pour half of cheese batter onto the biscuits and spread it evenly. Create a second biscuit layer and pour remaining cheese batter in. Even out the top and cover it with the final biscuit layer.
  8. Put 200 g white chocolate into a heatproof bowl and add 100 ml whipping cream. Melt them together in a microwave, stirring every 20 seconds, until chocolate melts and forms a smooth glaze with cream. Pour the glaze on top of cake and spread it carefully but quickly across the surface. Scatter some extra chopped pistachios on top. Put the cake into a fridge, ideally overnight, for the cheesecake to set.
  9. Enjoy!

Approximate nutritional value

100 g

  • 345 kcal
  • Carbs: 22 g 
  • Fat: 30 g
  • Protein: 8 g
  • Fibre: 2 g

1 slice (recipe makes 24 slices)

  • 370 kcal
  • Carbs: 32 g 
  • Fat: 24 g
  • Protein: 8 g
  • Fibre: 2g

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