Hello everyone and happy Thursday!
This weeks recipe is truly on of my all time favourites. I mentioned it in last weeks weekly wrap-up, as I made it on the weekend and as usual it was a total crowd pleaser. This cheesecake is super easy to make and ridiculously delicious!
I mean come on! How good does that look?!?
You will need.
150g plain sweet biscuits (such as Nice)
1/3 cup unsalted pistachio kernels
100g butter, melted, cooled
(Filling)
200g good-quality white chocolate, chopped
3/4 cup thickened cream
500g cream cheese, softened
3/4 cup caster sugar
3 eggs, at room temperature, separated
(Topping)
200g good-quality white chocolate, chopped
1/2 cup thickened cream
2 tablespoons unsalted pistachio kernels, chopped
Preheat oven to 160°C. Grease a 6cm deep, 22cm (base) springform pan. Line base with baking paper.
Make base: Combine biscuits and pistachios in a food processor. Process until fine crumbs form. Transfer to a bowl. Stir in butter. Press biscuit mixture firmly into base of prepared pan. Refrigerate until required.
Make filling: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Using an electric mixer, beat cream cheese and 1/2 cup sugar until soft and creamy. Add egg yolks and beat well. Stir in chocolate mixture.
Using electric beaters, beat eggwhites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until thick and glossy. Fold eggwhite into chocolate mixture until just combined. Pour over chilled base. Smooth surface.
Make base: Combine biscuits and pistachios in a food processor. Process until fine crumbs form. Transfer to a bowl. Stir in butter. Press biscuit mixture firmly into base of prepared pan. Refrigerate until required.
Make filling: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Using an electric mixer, beat cream cheese and 1/2 cup sugar until soft and creamy. Add egg yolks and beat well. Stir in chocolate mixture.
Using electric beaters, beat eggwhites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until thick and glossy. Fold eggwhite into chocolate mixture until just combined. Pour over chilled base. Smooth surface.
Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Use a wooden spoon to prop oven door open. Allow cheesecake to cool in oven for 4 hours. Cover and refrigerate overnight.
Make topping: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth.
Make topping: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth.
Refrigerate for 4 hours or until thick enough to spread. Spread topping over chilled cheesecake. Sprinkle with pistachios.
This recipe is so good I am actually making it again this weekend for our fathers day celebrations! Enjoy!
Lou xxx
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