White Chocolate and Pistachio Cheesecake

Name: White Chocolate and Pistachio Cheesecake
Prep time: 30 min
Total time: 30 min
Ingredients: 250 g/9 oz Oreo cookies or chocolate biscuits; 250 g/9 oz Oreo cookies or chocolate biscuits; 125 g/4 oz/1 stick butter, melted; 200 g/7 oz/1½ cups pistachio nuts; 15 ml/1 tbsp icing (confectioners’) sugar; 15-30 ml/1-2 tbsp flavourless oil, such as vegetable or sunflower oil; 15-30 ml/1-2 tbsp flavourless oil, such as vegetable or sunflower oil; 15-30 ml/1-2 tbsp flavourless oil, such as vegetable or sunflower oil; 3 sheets leaf gelatine (platinum grade); 300 g/10 oz/1½ cups mascarpone cheese; 250 ml/8 fl oz/1 cup double (heavy) cream; 150 g/5¼ oz white chocolate, chopped

Preparation info

Serves
12

Difficulty
Easy
Ready in
30 min

Appears in

No-Bake Cakes & Treats

By Hannah Miles

Published 2016

About

This vibrant green pistachio cheesecake is sweetened with white chocolate and nestled in a bitter chocolate base. The best type of pistachio nuts to use are pistachio nibs which are bright green – often found in Turkish and Iranian supermarkets. I always stock up when I find them as they make any dessert look pretty.

Ingredients

For the Base

250 g/9 oz Oreo cookies or chocolate biscuits
125 g/

Dessert
Cake
Vegetarian

Method

For the base, crush the Oreo cookies to fine crumbs in a food processor or blender, or place the cookies in a clean plastic bag and bash with a rolling pin. In a bowl stir the melted butter into the crumbs and then press into the base of the tin tightly with the back of a spoon.