Pistachio Cheesecake

Before I start I want to say a
massive thank you who everyone who has been viewing my blog lately and being
incredibly supportive. Whether that support has been on this blog, or elsewhere.
There is so many of you it's insane. I wish I could give all of you a massive hug. Love you beautifuls! xx

Now down to the yummy business. Pistachios are by far one of my favourite foods. You guys know how much I love making cheesecakes. So it's time for another yummy cheesecake. This recipe shows you how to make a pistachio cheesecake, but also mini pistachio cheesecakes in shot glasses. When making this I created 4 mini cheesecakes. 

Ingredients:

Base: 



100g softened butter
250g short bread biscuits 


Filling:



500g Philadelphia cheese
3 teaspoons gelatin powder 
1/4 cup boiling water
1 cup of thickened cream 
1 cup caster sugar 
1 cup finely crushed pistachios 


 Topping:



3/4 cup of cream 
1/4 cup crushed pistachios

METHOD:
Base:
1. Line cheesecake tin with baking paper.
2. Crush biscuits and add softened butter. 



3. Mix until the base reaches the consistency of wet sand (shown in the picture below).

4.  It's time to get your hands dirty. Place a thin layer in the shot glasses and/or your cheesecake tin. Compress the base using your hands and create an even layer. Then leave to set in the fridge for an hour.

Filling:


1.   Finely crush pistachios.  


2. Beat Philadelphia cheese until creamy. Add thickened cream and caster sugar.



3. Dissolve gelatin powder in the boiling water. Once dissolved combine in filling mixture. 

 4. Add finely crushed pistachios and mix.







5. Add this mixture to the shot glasses and/or cheesecake tin.

6.  Leave to set in the fridge for 3 hours.



















































Topping:

1. Crush pistachios into small chunks.


2. Beat thickened cream until peaks form.

3. Using a piping bag (or similar) create designs with cream on the top of the cheesecake/s. 








4. Sprinkle crushed pistachios on cheesec



Sprinkle crushed pistachios on cheesecake. 











Serve with a side of cream.













Happy cooking!

Tweet or Instagram you lovely creations

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P.S. Whilst making this I realised how pretty pistachios really are.

Oreo Cheesecake

Hello beautifuls,

This week I've decided to share with you one of my favourite recipes, Oreo cheesecake.  This recipe is so easy and delicious.

Ingredients:

500g Philadelphia Cheese
300g Oreos
1 cup Cream
100 grams of butter
3 Tbs Gelatin Powder
2 Tsp Lemon Juice

Method:
Base
1. Line and spray tin.
2. Finely crush 150 grams of Oreos.
3. Melt butter and add to crushed oreos.  Mix until base mixture sticks together.
4. Pour into tin and press evenly across the tin.

Filling:
1. Beat Philadelphia Cheese until it becomes creamy.
2. Add in cream and mix till a smooth, thick texture is created.
3. Add two teaspoons of lemon juice.
4. Dissolve 3 Tbs of Gelatin Powder in 1/4 of boiling water.  Add to filling and combine.
5.  Finely crush 75g Oreo and combine into mixture.
6. Pour filling into tin.

Toping:
1. Crush 75g Oreo and scatter evenly across the top of cheesecake.
2. Leave to set in fridge for 3 hours.

Berry Cheesecake

Ingredients: 

1 1/2 cups of shortbread biscuits

80g melted butter

500g philadelphia cheese

3/4 cup caster sugar

3 teaspoons gelatine

1/4 cup water

1 cup whipped cream

1 1/5 cups of mixed berries. (blue berries, strawberries, raspberries, etc).

Method:

1. Crush biscuits and mix with butter.

2. Place in tin and press down to form base.

3. Beat philadephia cheese and sugar until smooth.

4. Dissolve gelatine in water.

5.  Mix in dissolved gelatine.

6. Mix in whipped cream and mixed berries.

7.  Leave to set in fridge for 3 hours.