Ingredients
Equipment
Method
Prep
- Grease and line a springform cake tin with unbleached parchment paper.
Base
- Place the cookies in a mini chopper or a plastic bag, and crush them into fine crumbs. Add the crumbs to a bowl.300 grams Digestive Cookies
- Melt butter in the microwave for 30-40 seconds.150 grams Butter
- Add to cookie crumb mix.
- Mix ingredients until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a springform cake tin to create the crust.
- Place the cake tin in the refrigerator to set while you prepare the filling.
Filling
- Melt the white chocolate in a heatproof bowl over a pan of gently simmering water on low heat and leave it to melt. Alternatively, melt it in the microwave on high power for 10-second increments until melted.300 grams White Vanilla Chocolate
- Allow to cool but not set.
- Whisk the full-fat cream cheese and mascarpone in a large mixing bowl and mix on a low setting until fully combined.300 grams Full-Fat Philadelphia Cream Cheese, 250 grams Mascarpone
- Add the cooled white chocolate and vanilla extract. Gently mix well.1 tsp Vanilla Extract
- Whisk the double cream in a separate bowl until stiff peaks form.300 grams Double Cream
- Carefully fold the cream into the cream cheese mixture until well incorporated, creating a light and fluffy texture.
- Make the gelatine according to the manufacturer's instructions.
Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling and stir gently or use a hand mixer on the lowest setting. 12 grams Gelatine Powder - Remove the crust from the refrigerator.
- Pour the cheesecake filling over the base.
- Smooth the top with a spatula.
- Cover the cheesecake with cling film and refrigerate for 2-3 hours.
Note: If you're not using gelatine, the cheesecake will need 6 hours of refrigeration, or preferably overnight.
Topping
- Sprinkle shavings of white chocolate over the top.20 grams Unsalted Shelled Pistachios
- Serve and enjoy!
Video
Notes
Here are some top tips to help you succeed in making a perfect Lindt Pistachio Cheesecake like a pro:
- Make sure your dairy ingredients are at room temperature. This ensures a smooth and lump-free cheesecake batter.
- Ensure the cream is well chilled before whipping. Cold cream whips up faster and holds its shape better.
- Do not use half-fat or lite versions for cream cheese because your cheesecake will not set.
- Ensure you line your cake pan to prevent the cheesecake from sticking.
- When making the base, press it firmly and evenly into the pan to create a sturdy base. Press the crumbs down using the back of a spoon, measuring cup, or glass.
- Whip the cream until stiff peaks form, but be cautious not to overwhip, as it can lead to a grainy texture. Stop whipping as soon as the cream holds its shape.
- When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion. This helps maintain the filling's light and airy texture.
- For clean, smooth slices, use a sharp knife dipped in hot water to cut the cheesecake. Wipe the knife between each cut for a neater presentation.
- When melting the white chocolate, use a gentle method, such as a double boiler or microwave, in 15-20-second intervals, stirring in between. White chocolate can seize if exposed to high heat.
- Allow the cheesecake to sit at room temperature for 30 minutes before serving. This brings out the best flavors and textures.
- If you prefer to omit the gelatine, the cheesecake must be frozen for several hours. It will become more like an ice cream cheesecake, which is equally delicious.
