Pistachio Cheesecake  | Daily Mail Online

If you like pistachio ice cream, you’ll love this. It is worthwhile trying to find pistachio extract, but if you can’t almond extract is fine. 

Makes 1 x 23cm cheesecake 

Pastry

85g plain flour, sifted

40g ground almonds

50g golden caster sugar

85g unsalted butter, melted

Filling

850g cream cheese

270g golden caster sugar

2 medium eggs, plus 1 yolk

420ml whipping cream

100g ground pistachios

1 ½ tsp pistachio or almond extract

50g white chocolate, broken into pieces

50g finely chopped pistachios

•  Preheat the oven to 170C/ 150C fan/gas 3. Mix the pastry ingredients together in a medium bowl then use your fingers to press the mixture into the base of a 23cm x 7cm deep cake tin with a removable collar. Bake for 20-25 minutes until pale golden then allow to cool.

• Turn up the oven to 200C/180C fan/gas 6. To make the filling, whiz the cream cheese and sugar together in a food processor. Add the eggs, yolk and cream, then the ground pistachios and the extract.

• Carefully pour the mixture into the tin then bake in the oven for 1 hour until puffy around the edges and just set (it should wobble if you move it from side to side). Leave to cool.

• Run a knife around the collar. Gently melt the white chocolate in a bowl set over a pan with a little simmering water in it. Brush this around the raised edge of the cheesecake, scatter with the chopped pistachios, discarding any powder, and chill overnight.

•  The cheesecake will keep well, loosely covered with foil, for up to three days.