Name: Honey-pistachio cheesecake
Prep time: 575 min
Cook time: 40 min
Total time: 615 min
Yield: 1
Ingredients: 250g Nice biscuits, halved; 125g butter, melted; 2 x 250g packets cream cheese, chopped, softened; 141.90 gm caster sugar; 3 eggs; 89.38 gm honey; 1/2 x 80g packet pistachio kernels, chopped; Warmed honey, to serve

Honey-pistachio cheesecake

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Prep Time:
575 minutes

Cook Time:
40 minutes

Total Time:
615 minutes

Indulge in our delectable honey-pistachio cheesecake for a truly exquisite dessert experience.

Ingredients:

250g Nice biscuits, halved
125g butter, melted
2 x 250g packets cream cheese, chopped, softened
3 eggs
89.38 gm honey
1/2 x 80g packet pistachio kernels, chopped
Warmed honey, to serve

Instructions:

Prepare a 24cm loose-based round fluted flan tin by greasing it and preheat your oven to 160°C/140°C fan-forced. Blend biscuits until they resemble fine breadcrumbs, then add butter and blend until combined. Press the mixture onto the base and sides of the tin, and refrigerate.
Prepare the filling by blending cream cheese and sugar using an electric mixer until creamy. Mix in eggs one at a time, incorporating each one fully. Add honey to the mixture and transfer it into the tin. Top the mixture with pistachios and position the pan on a baking tray.
Bake the cheesecake for 30 to 40 minutes until it slightly wobbles in the center. Turn off the oven and let the cheesecake cool inside with the door ajar for 3 hours. Refrigerate overnight, then serve with a delightful drizzle of honey. Enjoy!

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