Mascarpone Pistachio White Cheesecake

 

 

Ingredients

Butter, for the tin

100g dark chocolate

200g digestive biscuits, crushed

500g mascarpone

200g full-fat yogurt (do not use low-fat yogurt or Greek yogurt)

3 eggs

100g caster sugar

1 lemon, zested, 1/2 juiced

½ tsp vanilla bean paste

50g shelled pistachios, roughly chopped

 

Method

1.     Line the base of a deep 20cm springform cake tin with baking parchment and butter the base and sides.

2.     Melt the dark chocolate in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn’t touch the water).

3.     When the chocolate is completely smooth, stir in the biscuits and a small pinch of salt. Press into the base of the tin, all the way to the edges, ensuring the base is even. Put in the fridge to chill for at least 20 mins.

4.     Heat the oven to 140C.

5.     Beat the mascarpone, yogurt, eggs, caster sugar, lemon zest and juice and vanilla bean paste together with an electric whisk until smooth.

6.     Pour the mixture into the baking tin, bake for 45 mins until almost set, with just a slight wobble in the middle. Turn the oven off with the cheesecake inside, and leave the door ajar. Leave the cheesecake to cool completely.

7.     Once completely cool and set, loosen the sides and base of the tin with a knife, and carefully transfer the cheesecake to a serving plate. Scatter over the pistachios, slice & server the cake.