Sima Milligan is head chef and business owner of Khana Cookery, based in Hemel Hempstead, Hertfordshire. She owns a cookery school, takeaway service, pop up restaurant and distributes chilled meals and sauces.
This deliciously decadent cheesecake is a fabulous dessert for a dinner party or makes a wonderful alternative to a celebration cake. The rich, smooth cheesecake marries perfectly with the crunchy, salted pistachio nuts and the rich saltiness of the caramel sauce. One bite will have you hooked.
It’s a firm family favourite in our house. My kids love to make it and this no bake recipe couldn’t be easier to make. I hope you love it as much as we do!
Ingredients:
- Biscuit Base
150 g unsalted butter (melted)
300g digestive biscuits - Cheesecake Filling
400 g full fat cream cheese
300 ml double cream
75 g icing sugar
300 g white chocolate (melted)
100 g pistachios (chopped) - Salted Caramel Sauce
200g granulated sugar
90g salted butter, room temperature cut up into 6 pieces
120ml double cream
1 teaspoon salt
Method:
- Biscuit Base
Blitz the digestive biscuits to a small crumb using a food processor or bash in a bag with a rolling pin. Add the crumbs to a bowl and add the melted butter. Tip the biscuit and unsalted butter mix into the bottom of a 20cm tin and press down firmly – leave in the fridge to set whist you make the filling. - Cheesecake Filling
Melt the white chocolate in a Bain Marie, or in the microwave. Leave to cool whilst you make the cheese filling. - Mix the cream cheese with the icing sugar until completely smooth.
In a separate bowl whisk the double cream until stiff peaks are formed. Fold in the whipped cream and the cooled melted white chocolate in to the cream cheese mixture. - Spread the mix over the digestive biscuit base, smooth over and top with the chopped pistachios.
Chill in the fridge for at least 6 hours or overnight. - Salted Caramel Sauce
Heat the sugar in a saucepan and stir until melted (don’t burn it) Once the sugar is melted, immediately stir in the butter until melted and combined. Very slowly stir in 1/2 of the cream. After all the cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.Remove from heat and stir in the salt. Allow to slightly cool down before using. (Any left-over sauce can be kept in the fridge for up to a month! )