Instructions

• Make the vegan pistachio cream up to a week ahead. Separate it into 350g for the filling, and 100g for the ganache topping.
• Pre-soak the cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, rinse and drain.
• Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
• Add the pistachios, cookies, and salt to a food processor and blitz until the nuts have broken down into chunks and the cookies resemble crumbs. Add the vegan butter and blitz again until the mixture sticks together.
• Press the crust into the base of the pan and refrigerate while you make the filling.
• Add 350g of pistachio cream to a high-speed blender with the cashews, cream cheese, and yogurt. Blitz until smooth and creamy.
• Pour the filling into the pan and refrigerate for a minimum of 6-8 hours until set.
• For the ganache, gently melt the finely chopped white chocolate and heavy cream over a double-boiler, stirring until smooth.
• Stir in the pistachio cream until mixed and cover with plastic wrap.
• Chill the ganache for 2 hours then fluff it up briefly with an electric mixer before topping the cheesecake.
• Remove the springform pan and place the cheesecake on a serving plate. Decorate with chopped pistachios.
• Store in an airtight container in the fridge for up to 5 days.