No-Bake Pistachio Cheesecake delicious and elegant! Here’s the recipe with clear steps:

No-Bake Pistachio Cheesecake Recipe
Ingredients:
For the Base:

200g digestive biscuits (or graham crackers)
90g unsalted butter, melted
For the Pistachio Insert:

A handful of kataifi pastry (shredded phyllo dough)
2 tbsp pistachio paste
1 tbsp tahini (sesame paste)
A small knob of butter
For the Cream Cheese Filling:

300g cream cheese, at room temperature
25g sugar
150g heavy cream, whipped and cold
For the Ganache:

100g dark chocolate
100g heavy cream
Instructions:
1. Prepare the Base:

Crush the Biscuits: Place the biscuits in a food processor and blend until fine crumbs form.
Mix with Butter: Combine the biscuit crumbs with the melted butter and mix well.
Press into Mold: Press the mixture into the bottom of a springform pan or a lined cake tin. Smooth it out with the back of a spoon or the bottom of a glass.
Chill: Place the base in the refrigerator to set while you prepare the rest of the cheesecake.
2. Prepare the Pistachio Insert:

Cook the Kataifi: In a skillet, melt a small knob of butter over medium heat. Add the kataifi pastry and cook, stirring frequently, until golden and crispy.
Mix with Pastes: Stir in the pistachio paste and tahini until well combined. Spread this mixture evenly over the chilled biscuit base.
3. Make the Cream Cheese Filling:

Mix Cream Cheese and Sugar: In a bowl, beat the cream cheese with the sugar until smooth and creamy.
Fold in Whipped Cream: Gently fold in the cold whipped cream until the mixture is light and airy.
Spread Over Pistachio Layer: Pour the cream cheese mixture over the pistachio insert and smooth the top with a spatula.
4. Chill:

Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours, or until it is fully set.
5. Prepare the Ganache:

Heat the Cream: In a small saucepan, bring the heavy cream to a simmer over medium heat.
Make Ganache: Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for a minute, then stir until smooth and glossy.
Pour Over Cheesecake: Allow the ganache to cool slightly before pouring it over the set cheesecake. Spread it evenly over the top.
6. Serve:

Chill Again: Return the cheesecake to the refrigerator to set the ganache for at least 30 minutes.
Remove from Pan: Carefully remove the cheesecake from the pan and slice into pieces. Serve chilled and enjoy!
This recipe combines the rich, nutty flavors of pistachio with the creamy texture of cheesecake and a decadent chocolate ganache. Perfect for a special occasion or a delicious treat!
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