White Chocolate Baked Cheesecake with White Chocolate Pistachio Shards

By MiNDFOOD

White Chocolate Baked Cheesecake with White Chocolate Pistachio Shards
You can identify a New York-style cheesecake by its dense, smooth filling made from cream cheese (a New York invention) that's baked, allowed to set in a cool oven then chilled to rich perfection.

Serves 10-12

 

Ingredients:

  • 1 quantity cheesecake filling (see master recipe for New York Cheesecake Filling)
  • 150g white chocolate, melted, cooled
  • Pink food colouring
  • Whipped cream, to serve
  • Fresh raspberries, to serve
  • Chopped roasted pistachios, to serve

Crumb

  • 250g plain biscuits or shortbread
  • 150g butter, melted (if using shortbread biscuits, use only 125g butter)

Shards

  • 100g white chocolate, melted
  • Pink food colouring
  • 1 tbsp chopped roasted pistachios

 

Method:

  1. Preheat oven to 140°C conventional. Grease bottom and side of a 22cm springform tin and line with baking paper.
  2. To make crumb, place biscuits in food processor and process until fine crumbs form. Add butter and pulse until crumbs are moistened. Press crumb onto base and side of tin up to 2cm from top of tin. Use a straight-sided glass to press crumb into place. Set aside in fridge.
  3. Place cheesecake filling in a large bowl. Add chocolate and stir until well combined. Place 3 tablespoons of filling in a small bowl. Tint pale pink.
  4. Spoon untinted filling into base. Level top with a spatula. Transfer pink filling to a small piping bag with a plain nozzle. Pipe small dots onto top of plain filling. Drag a wooden skewer through dots to create heart shapes.
  5. Bake on middle shelf for 50 minutes or until just set (filling will still have a wobble). Turn off oven and leave for a further 1 hour. Transfer tin to a wire rack to cool completely. Cover tin with plastic wrap and set aside in fridge for at least 6 hours or overnight.
  6. To make shards, line a baking tray with baking paper. Tint chocolate pink. Spread chocolate on prepared tray to 2-3mm thick. Sprinkle with pistachios. Allow to set. Break into shards.
  7. Remove cheesecake from tin, removing paper. Place on serving plate. Decorate with cream, shards, berries and pistachios. Serve.

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