maltatoday | SUNDAY • 30 MAY 2021
10
FOOD
Pistachio
cheesecake
Recipe by Chef Robert Cassar,
Chef Patron at Root81
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
gourmettoday.recipes
Facebook
@gourmetchallenge
• 200g of biscuits, crushed
• 100g of butter, melted
FOR THE BASE THE BASE
1. Combine the biscuit crumbs and butter
and push into the base of your chosen tin.
2. Set in the fridge.
• 50g of white chocolate
chips
• ½ bronze gelatin leaf,
soaked in water
• 170ml of double cream
• 90g of full fat soft cheese
• 50g pistachios
FOR THE FILLING
THE FILLING
1. Warm 60ml of the double cream and the
white chocolate together with the pista-
chio paste until melted.
2. Add the drained gelatin.
3. Mix the soft cheese with the remaining
cream (110ml) until smooth and then add
to the chocolate mixture.
4. Pour over the set base and return to the
fridge until firm for approximately eight
hours.
