Pistachio Cheesecake
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.
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.