Comments on: No Bake White Chocolate Pistachio Cheesecake!

By: Jane's Patisserie

Jane's Patisserie — Mon, 27 Jan 2025 15:23:20 +0000

In reply to Cutter. For sure!

By: Cutter

Cutter — Fri, 24 Jan 2025 16:53:36 +0000

Could you use an alternative nut if pistachios weren’t your thing?

By: Rachael

Rachael — Tue, 10 Dec 2024 08:36:21 +0000

Can i use a pistachio spread in this mix too?

By: SK

SK — Sun, 03 Nov 2024 21:30:39 +0000

In reply to Jane.

Worked an absolute treat!

By: PH

PH — Mon, 26 Aug 2024 21:14:30 +0000

I have made a few of your cheesecakes, and have made this one twice now. They always work out great and get loads of compliments.
This time when I made this cheesecake, I used a golden blond chocolate. As it seemed a bit softer than regular white chocolate, I increased the cream cheese to 450g. It came out AMAZING and set really well. Looking forward to trying lore of your recipes. Thank you!

By: Jane's Patisserie

Jane's Patisserie — Wed, 24 Jan 2024 13:41:53 +0000

In reply to Morag. Yes, definitely worth swirling some through!

By: Morag

Morag — Tue, 23 Jan 2024 10:35:54 +0000

Hi Jane
Can I add some pistachio cream to the white chocolate and pistachio cheesecake . Love all your recipes.

By: Leena

Leena — Tue, 02 Jan 2024 10:14:14 +0000

hello Jane!! I absolutely love ur page and I really want to try this recipe and im sure it’ll be no exception. I’m looking to make a pistachio and coconut cheesecake y adding coconut to the base, and topping it with Rafaello. Any tips on how I can incorporate pistachio butter (into the batter not swirled or at the top) without altering the texture too much? xx

By: Jane's Patisserie

Jane's Patisserie — Tue, 07 Nov 2023 14:42:49 +0000

In reply to Vicki Smith. You can definitely add it if you want to! x

By: Vicki Smith

Vicki Smith — Sat, 04 Nov 2023 10:07:35 +0000

Hi Jane,
I am always responsible for dessert on Christmas Day and I think this cheesecake is going to be this year’s treat! I’m a little worried about it not setting though…would it be okay to add in a touch of gelatine?

By: Jane's Patisserie

Jane's Patisserie — Fri, 10 Feb 2023 12:15:50 +0000

In reply to Lee. Hiya! All of my cheesecake recipes use icing sugar! Hope this helps! x

By: Lee

Lee — Thu, 09 Feb 2023 20:43:15 +0000

Hi, is there a reason why this recipe uses icing sugar rather than caster sugar? And can I substitute the icing sugar for caster? Thank you

By: Jane's Patisserie

Jane's Patisserie — Wed, 23 Mar 2022 11:17:50 +0000

In reply to Kirsty. Hiya! As per the recipe notes - you can make the base pistachio-y by replacing 30g of your biscuits with 30g pistachios. Hope this helps! x

By: Kirsty

Kirsty — Sun, 13 Mar 2022 18:43:41 +0000

Hi I noticed in the note section below the recipe it says to make it more pistachio-y to add 30 less biscuits, is this meant to be the cream cheese or white chocolate? I can’t see how less biscuit base would make it more pistachio-y