Raspberry Ripple, Chocolate & Pistachio Cheesecake

No holds barred with this one - the creamy layer tastes like a good quality raspberry ripple ice cream. Dark chocolate ganache drip makes it properly naughty. And I'd chuck pistachios on everything if they weren't so bloody expensive.

Common issues with no bake cheesecakes are:

1. They don't set firm enough, and

2. They ooze water.

Both of these problems are caused by the water content in the soft cheese. ALWAYS use full fat.

If you have a good independent deli or cheese counter nearby, ask them for a brand such as Imokilly or Longley Farm - when I use those, I can remove them from the tin them almost straight away using this recipe, because of their lovely rich, firm texture.

If you're using a UK supermarket brand, buy a little more than you need, because you'll need to beat it for a few minutes to slap the water content out of it. Pour that water away and then re-weigh to make sure you've got enough.

Raspberry Ripple, Chocolate & Pistachio Cheesecake

Serves 12-16

Prep: 30 mins plus chilling

Ingredients:

For the base:

• 300g biscuits of your choice, I'd go nuts with something fancy for this one. Have a look at the supermarket poshed-up own brand ones, see what tickles your pickle.

• 125g butter, melted

• Optional small handful of freeze-dried raspberries, or crushed pistachios, or both. Sod it, chuck a few dark chocolate chips in there if you want as well!

For the filling:

• 650g soft cheese

• 540ml double cream

• 125g icing sugar

• 2tsp vanilla paste

• About 200g fresh raspberries, lightly crushed

For the ganache:

• 150g dark chocolate, 54% cocoa solids works best. In chips, callets or chopped.

• 150ml double cream

  
  

For the top decoration:

• More fresh raspberries

• 50-100g pistachios, crushed

Method:

1. Line the base of an 8" or 9" spring-form tin with baking paper. (Both sizes will hold the mix - the 8" will just be deeper).

2. Using a food processor or a rolling pin, smash the biscuits into fine crumbs. Put them in a fastened freezer bag if you're using a rolling pin to prevent a terrible mess.

3. Mix in the melted butter and add-ins if using, and tip into the tin. If you've chucked lots of extras in, you might need an extra 10g of melted butter to help hold it all together. Spread evenly and press down, using the back of a spoon or the flat base of a glass tumbler.

4. Place in the fridge to firm up while you make the filling.

5. Whisk the double cream until it holds it's shape well - don't over-mix or it will split into separate butter & buttermilk.

6. Stir in the vanilla paste.

7. Stir in the icing sugar until well combined.

8. Add the soft cheese and gently combine - don't over-mix.

9. Gently stir through the lightly crushed raspberries, just until you've got a nice ripple effect.

10. Tip into the tin and smooth the top.

11. Put straight into the fridge, and leave there until set - depending on the brand of soft cheese, this could be anywhere between 1 hour and overnight, so please make a day ahead the first time you try this recipe.

12. Once it's set, remove from the tin by running a small palette knife around the edge. Put it on a flat serving plate, cake stand or platter.

13. To make the ganache, heat the cream to boiling point. Remove from the heat, leave to cool for a few minutes, then stir in the dark chocolate until it melts. Leave to cool, but use while it's still nice and runny.

14. Spread the ganache lightly over the top of the cheesecake. It will start to firm up as it hits the cold cheesecake, so work quickly. Use a dessert spoon or small palette knife to spread to the edges, allowing it to drip down the sides.

15. Top with the rest of the raspberries and the crushed pistachios. If you have a little ganache left, warm it to runny again and drizzle over the top.

16. Will keep refrigerated for approx 48 hours, as long as the cream was well within date and raspberries nice and fresh.