White Chocolate and Pistachio Cheesecake


For the base:

180 g McVitie’s Digestive Integral biscuits
100 g butter

For the cream:

500 g spreadable cheese
120 g icing sugar
200 ml fresh cream
10 g isinglass
1 lemon (optional)
1 vanilla pod

For the coverage:

125 ml fresh cream
150 g white chocolate
150 g sugar
150 g shelled pistachios
2 teaspoons of lemon juice


1. Crumble the McVitie’s Digestive Integral biscuits in a bowl and add the melted butter. Mix until a homogeneous mixture is obtained. Prepare a springform pan with a diameter of 22 cm, lining it with parchment paper even on the edges and spread the mixture inside, pressing it well with the back of a spoon. Place the base in the fridge for 30 minutes (or in the freezer for 15 minutes).
2. Using an electric mixer, beat the cream cheese with 50 g of powdered sugar and the seeds of the vanilla bean until the mixture is soft and smooth. In a bowl, put the isinglass by adding cold water and let it soften for at least 10 minutes. Heat 50 ml of cream, add the well-squeezed gelatin and mix until the preparation has cooled, then add the cream cheese. Separately, whip 150 ml of cream together with the remaining 70 g of powdered sugar. Once the cream is ready, gently add the cream cheese. Pour the cream obtained on the base, level it with the back of a spoon and put the cheesecake in the refrigerator for at least 4-6 hours.
3. Heat 125 ml of cream and pour it into a bowl to which will be added the white chocolate cut into flakes. Stir until the chocolate becomes a glossy cream and spread a layer over the cake. Put the cheesecake in the fridge again for 4 to 5 hours.
4. Melt the sugar with the lemon juice over a low heat, add the pistachios and caramelize the mixture. Spread the caramel obtained on a layer of waxed parchment paper and, with the help of another sheet of paper lying on top of the mixture, flatten it with a rolling pin. Once the caramel has cooled, break it to the desired size (for example chopped into flakes) and decorate the cheesecake to your taste.