- 8 people
- 30 minutes
For the Kiri® cream cheese:
30 Kiri® Cheese portions
60 grams (1/2 cup) powdered sugar
80 grams (2/3 cup) sweetened condensed milk
100 grams (1/2 cup) white chocolate
2 tablespoons heavy cream
2 tablespoons lemon juice
1 tablespoon lemon zest
For the crust:
250 grams (4 cups) digestif cookies
120 grams (1/2 cup) melted butter
50 grams (1/3 cup) roasted pistachios, chopped
100 grams (1/2 cup) Chopped pistachios
6 dry roses
Step 1: Preparing the crust
1- Place the digestive cookies in a food processor and crush them until the texture is crumbly. Add the melted butter and mix well with a spatula until the mixture is well combined.
2- Add the chopped pistachios to the crust, mix again with the spatula until the mixture is homogeneous.
3- Press the crushed cookies into the bottom and the sides of a springform mould (18 cm x 6 cm ) covered with parchment paper and place it in the freezer for 30 minutes to cool.
Step 2: Preparing the Kiri® cheesecake filling
4- In a small bowl, put the white chocolate, the heavy cream and melt them together in the microwave. Stir the chocolate with the spatula until it is completely melted. Set aside.
5- In a large bowl, add the kiri® cheese portions, the powdered sugar, condensed milk, and the melted chocolate. Beat with an electric mixer until the cream is fluffy and well incorporated.
6- Add the lemon juice, lemon zest, and mix with the hand mixer until well combined.
7- Pour the cheesecake mixture over the crust and spread it evenly.
8- Place the cheesecake in the freezer for 6 hours or overnight in the refrigerator until the Kiri® cream cheese becomes firm.
9- Decorate the cheesecake with chopped pistachios and dried roses around the Kiri® cheesecake border just before serving.”