Sort ingredients
jammiepops
QR Code
Listen
Pdf
Line the bottom of a 20 cm (8-inch) springform pan with parchment paper
In a mixing bowl, combine crushed cookies, melted butter, and chopped pistachios
Press the mixture evenly and firmly into the bottom of the pan using the back of a spoon
Chill in the refrigerator for at least 15 minutes while preparing the filling
In a large bowl, beat the cream cheese, pistachio spread, powdered sugar, vanilla extract, and salt until silky smooth
Add melted white chocolate and mix until completely combined
In a separate chilled bowl, whip the cold cream to soft peaks
Gently fold the whipped cream into the pistachio mixture with a spatula until fully incorporated
Spread the mixture over the chilled crust, smoothing the surface evenly
Chill in the refrigerator for at least 6 hours (overnight for best results)
Place chopped chocolate in a heatproof bowl
In a small saucepan, heat the cream until it begins to bubble at the edges
Pour the hot cream over the chocolate and let sit for 5 minutes
Whisk gently until glossy and smooth. Let cool until slightly thickened but still pourable
Pour ganache over the chilled cake, allowing some to drip naturally down the sides
Drizzle with caramel sauce (optional) and sprinkle chopped pistachios on top
Refrigerate for 30 minutes to set before slicing and serving