Pistachio Cheesecake Recipe UK with Whitakers Chocolate Drizzle
Rated 5.0 stars by 1 users
Category
Nuts
Servings
10
Prep Time
25 minutes
Cook Time
55 minutes
Calories
350
Enjoy the creamy, nutty delight of this pistachio cheesecake, featuring a buttery digestive biscuit crust and a luscious Whitakers milk chocolate drizzle.
Infused with the natural flavor of real pistachios, this scrummy dessert strikes a perfect balance of richness and elegance.
Perfect for special occasions or a luxurious treat at home, this easy-to-follow recipe delivers a stunning centerpiece.
Get ready to enjoy a slice of pure bliss!
Ingredients
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200g digestive biscuits (or graham crackers), crushed
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80g unsalted butter, melted
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1 tbsp caster sugar
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500g full-fat cream cheese, room temperature
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150g sour cream, room temperature
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150g caster sugar
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3 large eggs, room temperature (approx. 60g each)
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100g pistachios, shelled, unsalted, finely chopped
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50g pistachio paste (or homemade: blitz 50g pistachios + 5g neutral oil)
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1 tsp vanilla extract
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Pinch fine sea salt
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100g Whitakers Milk Chocolate, melted
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2 tbsp chopped pistachios
Crust
Filling
Topping
Directions
Preheat & prep tin:
Preheat oven to 160 °C fan (180 °C / 350 °F).
Line the base and sides of a 20 cm spring-form tin with baking parchment.
Make crust:
In a bowl, combine crushed biscuits, sugar, and melted butter.
Press firmly into the tin’s base.
Chill in fridge while you make the filling.
Whisk base:
In a large bowl, beat cream cheese and sugar until smooth and fluffy.
Add sour cream, pistachio paste, vanilla, and salt; mix until combined.
Add eggs:
Beat in eggs one at a time, mixing gently—avoid over-beating to prevent cracks.
Fold in chopped pistachios.
Bake in bain-marie:
Place the tin in a roasting tray.
Pour cheesecake batter into tin, smoothing top.
Add hot water to tray until it reaches halfway up the tin’s sides.
Bake 55 minutes–1 hour, until centre is just set (slightly wobbly).
Cool & chill:
Turn off oven, leave cheesecake inside with door ajar for 1 hour.
Remove, cool to room temperature, then refrigerate 4 hours or overnight.
Decorate:
Remove from tin, place on serving plate.
Drizzle with melted Whitakers Milk Chocolate and sprinkle with chopped pistachios.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 10 delicious portions of ice cream.
Calories per serving: 350 calories.
Remember: Please tag #whitakerschocolates with photos of your pistachio-flavoured cheese cake.
Prevent cracks: Bake in a water bath and avoid overmixing.
Pistachio paste swap: If unavailable, blitz shelled pistachios with neutral oil until smooth.
Slicing: Dip knife in hot water and wipe clean between cuts.
Make-ahead: Cheesecake can be refrigerated up to 2 days in advance.
Texture variation: For extra crunch, swirl in a handful of chopped pistachios before baking.
How to Store Your Homemade Pistachio-Flavoured Cheesecake
To keep your homemade cheesecake fresh and flavorful, store it properly to maintain its creamy texture and rich taste.
After cooling and chilling the cheesecake as directed, keep it in its springform tin or transfer it to an airtight cake container to protect it from absorbing fridge odours.
If you’ve added the Whitakers chocolate drizzle and pistachio topping, cover the cheesecake loosely with plastic wrap or parchment paper to avoid smudging the decorations, then place it in the refrigerator.
It will stay fresh for up to 2 days. For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag, where they can be frozen for up to 1 month.
To serve, thaw frozen slices in the refrigerator for a few hours and let them sit at room temperature for about 5 minutes for the best texture.
If the chocolate drizzle was not added before storing, consider adding it fresh when serving to maintain its glossy finish.
Serving Suggestions
Plate with a dollop of lightly whipped cream for added decadence.
Pair with tart raspberries or sliced strawberries for a fresh, vibrant contrast.
Dust with icing sugar or sprinkle extra chopped pistachios for a refined look and crunch.
Offer alongside a small glass of dessert wine or a shot of espresso to complement the rich flavors.
Serve with a scoop of vanilla or pistachio ice cream for an indulgent dessert.
