LUXURY PISTACHIO VALENTINE'S DAY CHEESECAKE, lower sugar; slightly lower fat, easy, make ahead, incl Budget version

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67 never considered Pistachio and Cheesecake a natural pairing but North London  deli, Chamomile*, offers a completely irresistable version.

67goingon50's Luxury Pistachio Cheesecake
(the photo doesn't reflect the green of the original)

It isn't just that the cheesecake looks beautiful; a pale richly creamy fillling, studded with the bright green of chopped pistachios, slathered over a generous crumb crust.  

It's also that the taste is a knock-out, a kind of out-of-this-world delight that tantalizes the taste buds.

67 wanted something similarly outstanding for a loved one on Valentine's Day but a little lower in fat and a little healthier.  It's not going to rival Chamomile's but it aint half bad.

The crust and the filling are pretty simple and should be made hours before needed.  

Luxury Pistachio Cheesecake is not, sadly, for the financially stressed but more budget-friendly versions with chocolate-hazelnut spread (home-made low-sugar/preservative  or store-bought) OR for American tastes, peanut butter and jam are in Tips, below. 

Pistachios are not cheap, though they can be bought loose in small quantities.  The price of Natural Pistachio Nut Butter (free of sugar and additives) is high but a jar contains enough for a other delicious goodies: pancakes/waffles, toast,  cakes or cookies.  Other cheaper pistachio nut butters are available on the net. 

Though slightier healthier, the cheesecake is pretty rich and small portions are recommended

Cost: about £6-7'ish

Makes: enough for 8/12 portions

Ingredients: 

13-15 digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or whizzed in a food processor until crumbly -- don't process finely

90 g unsalted butter, melted

300g/10.5oz full fat cream cheese at room temperature

1 tsp vanilla

2-4 tbsp icing sugar (to taste: 67 used 3)

200ml thick Greek yoghurt

470ml double cream

100g-175g/3.5-6.1oz crunchy pistachio butter, depending on taste (see alternatives, Tips)

Garnish:

handful toasted pistachios, chopped med fine

Method: 

1. Line a 23cm/9in loose bottomed tin with a double layer of cling film
2. Mix biscuit rubble & melted butter; pour into tin; use back of measuring cup to level the base (if using a fluted tin, push crumbs to top of  flutes.) Refrigerate.
3. In a large bowl, whip cream cheese until it is smooth
4. Add yoghurt, mix well
5. Add double cream, beat on low until soft peaks form; stir in vanilla and icing sugar; mix
6. Add pistachio paste, stir well to distribute
7. Pipe or scrape into the base; refrigerate at least 4 hours
8. Scatter over coarely chopped pistachios
9. Serve in small slices; it's very rich

Budget-friendly options: replace pistachio butter & pistachios with Chocolate Hazelnut Spread and finely chopped hazelnuts OR peanut butter -- put half the cheesecake min in the base, then a layer of jam then the rest of the peanut butter cheesecake.  Note: taste the creams to ensure the hazelnut or peanut butter flavour comes through; you may need to increase the quantity

 *England's Lane

Comments:

• 'I can't taste anything because of a cold but this is the creamiest pie I've ever had. If I didn't have to save some for others, I'd gladly eat the whole thing. (Day later) I can taste much more the pistachio!!' Political Agent
• 'This is the best Valentine's treat I have ever eaten. I found the pistachio flavours amazing and worked well with the low-sugar.  The crust was the dot on the i.' Council candidate (who posted a picture on WhatsApp)
• 'I  enjoyed this and could taste the crunchy pistachio butter. I wondered what the cream was?'  (Blogger: cream cheese, double cream & Greek yoghurt) Retired underground driver
• Mr Mistry Pharmacy South End Green stocks a 60-40 raw pistachio Bfrazil Nut blend which is a decent cheaper altenernative to pure pistachio butter

Tips:

• toasted pistachios: bake in oven/airfryer at 180C/350F 4-5 mins only until crunchy & smelling gorgeous; cool, chop coarsely 
• for something as extravagant as this, 67 splurges on the amazing cream cheese from Roni's deli, in Belsize Village and on Hampstead High Street but supermarket own-brand cream cheeses are ok as long as they are not too wet
• if time-pressed, a pre-cooked pie shell/s from a good supermarket can be used but brush bottom and sides with melted white chocolate to prevent the dreaded 'soggy bottom'.

 

                       

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission