Pistachio & White Chocolate Cheesecake

- Recipe by Joey Farrell -

McGettigan's Nuremore Estate

A WORD FROM THE CHEF

This is a creamy, indulgent cheesecake combining sweet white chocolate with nutty pistachios and a buttery biscuit base. It takes just 25 minutes to prepare but needs to chill for four hours plus.

INGREDIENTS

For the base

250g digestive biscuits

100g butter, melted

For the filling

200g white chocolate

500g full-fat cream cheese

100g pistachio spread

75g icing sugar

250ml double cream

1tsp vanilla extract

50g chopped pistachios

METHOD

Crush the biscuits and mix with the melted butter. Press firmly into the base of a 20cm springform tin and chill.

Melt the white chocolate gently and leave to cool slightly.

Beat the cream cheese, pistachio spread, icing sugar and vanilla until smooth.

Whip the cream until it forms soft peaks, then gently fold it into the cream-cheese mixture.

Fold through the melted white chocolate and chopped pistachios.

Spoon over the biscuit base and smooth the top. Refrigerate for at least four hours, preferably overnight.

Decorate with chopped pistachios and a drizzle of melted white chocolate before serving.

ABOUT THE CHEF

Joey Farrell is a Senior Chef @Mcgetttigns Nuremore Estate. From Carrickmacross, County Monaghan, Joey is a GMIT graduate, who previously worked in fine establishments in west of Ireland, Adare and London. Joey has a passion for creating high-quality dishes using fresh, locally sourced ingredients. Drawing inspiration from Ireland’s rich culinary heritage, he combines traditional cooking techniques with modern flavours to deliver memorable dining experiences.