Pistachio, Rose & White Chocolate Cheesecake

Hi. Bust out the crumpets.

Just expect more complicated cheesecakes – we need to make the base, sauce and then batter.

So, the secret to adding flavour to cheesecakes is in the sauce. The general rule is 115g of sauce per 450g cream cheese. Thankfully, here, we make the sauce for the flavour and the sauce for the décor in the same way, bar one step.

3 drops pistachio essence
1 drop rose essence
100g white chocolate
200ml fresh cream
2 tablespoons salted butter

1 1⁄2 packs plain tennis biscuits, crumbed
125g brown sugar, granulated and sieved
1⁄2 teaspoon salt, sieved
30g pistachios, finely chopped
85g melted butter, or as required
Pink food colouring
Aluminium foil

1. Combine drops of food colouring to initially, about 70ml melted butter. You are aiming of a gentle pink colour.
2. Mix the finely chopped pistachios, sugar, salt and the tennis biscuit crumbs well.
3. Combine the melted butter with the crumbed mixture, until wet-sand in texture.
4. Press this pink biscuit mixture into the base of a springform baking pan and set aside.
I like a balance of pizazz and rustic, so the only flashy decorative thing about the cheesecake will be the base – pink to accentuate the rose element. The cheesecake mixture will still be the signature yellowy cheesecake we’re used to. You don’t want to use too much food colouring, particularly due to the taste and risk of it turning brown if it becomes red or is overcooked.
5. Wrap the base of the cheesecake in aluminium foil.
Ensure that there are no cracks, and that this is waterproof. This will be for your water-bath, to ensure the base doesn’t burn.

Check out the recipe for the baked Cheesecake, for your standard, add-flavour-to-me, batter.

1. Preheat the oven to 180°C.
2. Slowly whisk no more than 230ml of the sauce into cheesecake batter.
Do this gently slowly, so as to not cause bubbling – these cause cracks.
3. Pour the cheesecake batter onto your prepped base, and smooth the surface with a spatula.
4. Place in the centre of the oven, on a flat tray with water in it.
Yes. In the water. If your springform pan has been properly waterproofed, we’re sorted. We’re gonna be okay.
5. Bake for 40 minutes, or until the edges are cooked, but the middle of the cheesecake is still jiggly.
The consistency of panna cotta for about of the mixture (centre-outward) is perfectly okay. The cheesecake will still cook with the existing heat, and then firm in the fridge.
6. Let the cheesecake cool until room temperature, out of the oven.
7. Let the cheesecake then set in the fridge until well cold.

So, I like to dust the cheesecake with very finely crumbed remnants of the ground base mix just sort of diagonally (artistically). I mean, look at the name of this cheesecake – give a little love; diagonal love.
I add a drop of food colouring to a bit of extra sauce (I always make extra) and drizzle over top, or just use melted white chocolate.
Then I finish each slice with an edible flower, because why not?
Or, do whatever on earth you like!


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