You will never go wrong with no bake cheesecake. It is a guaranteed success cake in comparison with other cakes.
My family had tried no bake cheesecake with fruits topping and layer of jelly over it. However, we would still prefer baked cheesecake over the no bake one.
But this Pistachio White Chocolate Cheesecake really blow our mind and we were surprised at how well this cake turned out to be. Sometimes the creaminess and the moussey-ness texture are what makes the no bake cheesecake so delicious and full of flavor.
100g Unsalted butter, melted
300g Oreo cookies
500g Philadelphia Cream Cheese
300g Double cream
30g Icing sugar
300g White Chocolate, melted
100g Chopped Pistachios
25g Chopped pistachios
50g Melted milk chocolate
80g Whipped cream
Remove the cream sandwich between the oreo cookies. Blitz the biscuits in food processor to a small crumb. Add the butter, mix well and press down firmly onto the bottom of the pan firmly. Leave it aside.
Melt the white chocolate in a bowl over a pan of simmering water. Leave it aside to cool.
Beat the cream cheese and icing sugar until smooth. Add in the double cream and continue to beat to soft peak – until it’s able to hold itself.
Fold in the cooled white chocolate. Add in the chopped pistachios and fold through again.
Spread the mixture over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
Remove the cheesecake from the fridge when it is completely set. Drizzle over the melted milk chocolate and leave it to set for few minutes. Decorate the cheesecake by pipping some whipped cream and sprinkle some chopped pistachio.