Cheesecakes
For the biscuit base:
For the pistachio cheesecake filling:
For the white chocolate glaze:
For the cherry compote:
An elegant Easter cheesecake combining the rich, nutty flavour of pistachios with the sweetness of white chocolate and the refreshing tartness of cherries. Set on a buttery biscuit base, the creamy pistachio filling is finished with a silky white chocolate glaze and a homemade cherry compote. A beautiful centrepiece for your Easter table and a delicious treat for any special occasion.
Pour a small amount of cold water over the gelatine and set aside to bloom.
Heat the cherries in a saucepan until thawed (if frozen) and brought to the boil. Add the sugar and stir.
Add the bloomed gelatine to the warm cherries and mix thoroughly. Refrigerate for at least 3 hours.
Crush the biscuits into fine crumbs. Melt the butter and combine it with the biscuit crumbs.
Line the base of a cake tin with baking parchment. Add the biscuit mixture and press down gently to form an even base.
Heat the cream without bringing it to the boil. Add the broken-up white chocolate and stir until smooth.
Allow the chocolate mixture to cool slightly, then add the pistachio paste and stir until combined.
Place the cream cheese, sugar, Gellwe Vanilla Sugar and eggs in a mixing bowl. Mix briefly until just combined.
Add the potato starch and pistachio mixture, then mix briefly again.
Pour the cheesecake filling over the prepared biscuit base.
Bake for 25 minutes at 170°C using conventional top and bottom heat, then reduce the temperature to 130°C and bake for a further 55 minutes using the fan setting.
Once baked, leave the cheesecake to cool in the oven with the door slightly ajar, then transfer it to the refrigerator.
For the glaze, melt the white chocolate in the warmed cream, stirring until smooth.
Pour the glaze over the cooled cheesecake. Decorate with the cherry compote and, optionally, chopped pistachios.
