DARK VIOLET CRUMBLE & PISTACHIO CHEESECAKE

DARK VIOLET CRUMBLE & PISTACHIO CHEESECAKE

Entertaining this weekend? Change it up with this Dark Violet Crumble & Pistachio Cheesecake, it’s a crowd favourite!

PREPARATION TIME
45 minutes
COOKING TIME
4 hours

INGREDIENTS

for 8-12 servings
500g chocolate ripple biscuits
150g butter, melted
5 teaspoons powdered gelatine
1/4 cup boiling water
750g cream cheese, softened
100g caster sugar
2 teaspoons vanilla bean paste
450ml thickened cream
200g Violet Crumble DARK
1 cup salted roasted pistachios, lightly crushed.
PREPARATION TIME
45 minutes
COOKING TIME
4 hours

PREPARATION

1
Grease a 25cm-round (base) springform pan with canola spray.
2
Using a food processor, process biscuits until a fine crumb form. Add butter. Process until combined.
3
Press the biscuit mixture over base and side of prepared pan making sure the mixture is evenly distributed through the pan. Refrigerate for 10 minutes.
4
Sprinkle the gelatine over boiling water in a heatproof jug. Whisk with a fork until the gelatine has dissolved. Set aside to cool.
5
Meanwhile, using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Gradually beat in gelatine mixture until combined.
6
In another bowl, whip the thickened cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture whilst adding in the crushed violet crumble and 3/4 cup of the pistachios.
7
Once combined, pour the mixture into prepared pan, levelling the top with a spatula. Cover. Refrigerate overnight or until set
8
Serve with more crushed violet crumble and the remaining pistachios.
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