Pistachio Cheesecake


Ingredients:
6 servings

  • 200 g vegan biscuits Lotus cookies or vegan digestives
  • 75 g unsalted vegan butter
  • 1 tbsp pistachios

For the cheesecake mixture:

  • 150 g La vida Vegan pistachio spread
  • 50 g pistachios
  • 7 g agar agar
  • 8 drops green food colouring
  • 400 g vegan cottage cheese (vanilla)
  • 250 ml vegan whipping cream (to whip up)

For decoration:

  • 3 tbsp pistachios (shelled)
  • 3 tbsp pistachios (unshelled)
  • 3 tbsp La Vida Vegan pistachio spread
  • 8 drops green food colouring





The instructions:

  1. Crumble the vegan biscuits in a food processor, or beat them finely with a rolling pin.
  2. Melt the vegan butter in a pan and add the biscuit crumbs and pistachios.
  3. Stir well and pour into a springform pan lined with baking paper.
  4. Spread the mixture evenly over the base and press down well with the rounded side of a spoon. Place the base in the fridge.

    For the cheesecake mixture:
  5. In a saucepan, melt the pistachio spread on low heat until hot.
  6. Add the agar agar to the pistachio spread and stir well to dissolve completely. If necessary, add some green food colouring.
  7. Add the vegan cottage cheese and mix well until there are no lumps.
  8. Heat the mixture on low heat for 5 min, stirring well from time to time.
  9. Meanwhile, whip the vegan whipping cream with a tablespoon of sugar until stiff.
  10. Remove the pan from the heat and let the mixture cool for a minute.
  11. Carefully fold the whipped cream into the cheesecake mixture.
  12. Pour the mixture into the springform cake tin.
  13. Let the cake set in the fridge for at least 3 hours.

    For decoration:
  14. Melt the pistachio spread in a pan. Stir in the food colouring and mix well. Let it cool slightly and then drizzle the paste over the vegan cheesecake.
  15. Coarsely chop the pistachios. Sprinkle the chopped and unpeeled pistachios over the cheesecake.