Ingredients:

  • 250g Gingersnap Cookies (for crumbs)
  • 115g Unsalted Butter, melted
  • 1 tablespoon Granulated Sugar
  • 900g Full-Fat Cream Cheese, softened
  • 200g Confectioners’ Sugar, sifted
  • 480ml Heavy Whipping Cream (35% Fat), cold
  • 150g Pure Pistachio Paste/Butter
  • 1 teaspoon Vanilla Extract
  • Pinch of Fine Sea Salt
  • Zest of 1 small organic lemon (optional)
  • 1/2 cup Shelled Pistachios, roughly chopped and toasted (for garnish)

Instructions:

  1. Prepare a 9-inch springform pan by greasing and lining the base with parchment paper. Pulse gingersnap cookies in a food processor until fine crumbs form.
  2. Mix the cookie crumbs with the melted butter and 1 tablespoon of sugar until evenly moistened. Press the mixture firmly and evenly into the base of the prepared pan. Chill the crust for at least 30 minutes.
  3. In a chilled bowl, beat the heavy whipping cream until firm, medium-stiff peaks form. Set aside in the refrigerator.
  4. In a separate large bowl, beat the softened cream cheese until completely smooth. Gradually beat in the sifted confectioners’ sugar, salt, vanilla extract, and lemon zest until just combined.
  5. Add the pistachio paste to the cream cheese mixture. Beat on medium speed until the mixture is uniform in colour and texture, scraping down the bowl well.
  6. Gently fold the reserved whipped cream into the pistachio mixture in three additions using a rubber spatula, using broad, sweeping strokes to maintain the airiness.
  7. Pour the filling evenly over the chilled crust. Smooth the top with an offset spatula. Cover loosely with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight, to set completely.
  8. Before serving, carefully run a thin knife around the edge before releasing the springform ring. Garnish generously with toasted, chopped pistachios and a light dusting of powdered sugar.