White Chocolate and Pistachio Cheesecake

Name: White Chocolate and Pistachio Cheesecake
Ingredients: 250 g (9 oz) Oreo cookies or chocolate biscuits; 250 g (9 oz) Oreo cookies or chocolate biscuits; 125 g (1 stick) butter, melted; 200 g (1½ cups) pistachio nuts; 1 tbsp icing sugar; 1-2 tbsp flavourless oil, such as vegetable or sunflower oil; 1-2 tbsp flavourless oil, such as vegetable or sunflower oil; 1-2 tbsp flavourless oil, such as vegetable or sunflower oil; 3 sheets leaf gelatine (platinum grade); 300 g (1½ cups) mascarpone cheese; 250 ml (1 cup) double cream; 150 g (5¼ oz) white chocolate, chopped

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

This vibrant green pistachio cheesecake is sweetened with white chocolate and nesded in a bitter chocolate base. The best type of pistachio nuts to use are pistachio nibs, which are bright green - often found in Turkish and Iranian supermarkets. I always stock up when I find them as they make any dessert look pretty.

Ingredients

For the base

250 g (9 oz) Oreo cookies or chocolate biscuits
125 g (

Cake

Method

1. For the base, crush the Oreo cookies to fine crumbs in a food processor or blender, or place the cookies in a clean plastic bag and bash with a rolling pin. In a bowl, stir the melted butter into the crumbs and then press into the base of the tin tightly with the back of a spoon.
2. Reserve a small handful of pistachio nuts for decoration and place the rest