DARK VIOLET CRUMBLE & PISTACHIO CHEESECAKE
Entertaining this weekend? Change it up with this Dark Violet Crumble & Pistachio Cheesecake, it’s a crowd favourite!
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.
Grease a 25cm-round (base) springform pan with canola spray.
Using a food processor, process biscuits until a fine crumb form. Add butter. Process until combined.
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.
Sprinkle the gelatine over boiling water in a heatproof jug. Whisk with a fork until the gelatine has dissolved. Set aside to cool.
Meanwhile, using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Gradually beat in gelatine mixture until combined.
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.
Once combined, pour the mixture into prepared pan, levelling the top with a spatula. Cover. Refrigerate overnight or until set
Serve with more crushed violet crumble and the remaining pistachios.