No-bake Pistachio Raspberry Cheesecake

Updated at: Thu, 17 Aug 2023 02:29:34 GMT

Step 1

Grind the buscuits and pistachio in a food processor until you get fine crumbs. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Press into the base of a 22 cm springform cake tin. Chill in the fridge until needed.

Step 2

Soak the gelatine leaves in cold water. Put the cream cheese, mascarpone, pistachio butter in a bowl and mix it well. In the microwawe heat a little bit of heavy cream, then drain and squeez the gelatine leaves and stir into the hot heavy cream, add to the creaam cheese mixture then add the melted white chocolate, mix it well. Whip the other part of the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes, then carefully fold it into the cream cheese mixture until combined. If you want it to be sweeter add a little bit of powdered sugar the to filling. Spread one part of the filling into crust. Place the fresh rasperries on the filling, then cover it with the rest of the filling. Put it in the fridge for an hour.

Step 3

In a bowl put the white chocolate and heavy cream and heat it in the microwawe until it melts. Add a few teaspoon of pistachio butter and mix together. Pour over the cake and let it set in the fridge for about 6 hours. You can garnish it with whipped cream and fresh raspberries.

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