White chocolate, mascarpone & pistachio cheesecake

Nutrition and extra info

  • Vegetarian

    • Nutrition: Per serving

  • kcal399
  • fat28g
  • saturates16g
  • carbs28g
  • sugars20g
  • fibre1g
  • protein7g
  • salt0.4g
  • Ingredients
  • Method

    • Ingredients

  • butter, for the tin

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g white chocolate

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 200g digestive biscuits, crushed

    • For the cake

  • 500g mascarpone
  • 200g full-fat yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 3 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g caster sugar
  • 1 lemon, zested, ½ juiced

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ tsp vanilla bean paste
  • 50g shelled pistachios, roughly chopped
  • 1 tbsp icing sugar (optional)
  • mixed berries, to serve (optional)

    • Method

    1. Line the base of a deep 20cm springform cake tin with baking parchment and butter the base and sides. Melt the white chocolate in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn’t touch the water). Alternatively, melt the chocolate in a microwave in short bursts. When the chocolate is completely smooth, stir in the biscuits and a small pinch of salt. Press into the base of the tin, all the way to the edges, ensuring the base is even. Put in the fridge to chill for at least 20 mins.

    2. Heat the oven to 140C/120C fan/gas 1. Beat the mascarpone, yogurt, eggs, caster sugar, lemon zest and juice and vanilla bean paste together with an electric whisk until smooth, then tip over the biscuit base. Transfer the tin to a baking tray and bake for 45 mins until almost set, with just a slight wobble in the middle. Turn the oven off with the cheesecake inside, and leave the door ajar. Leave the cheesecake to cool completely.

    3. Once completely cool and set, loosen the sides and base of the tin with a knife, and carefully transfer the cheesecake to a serving plate. Scatter over the pistachios and dust with the icing sugar, then serve with the berries on the side.

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