Capriccio Cheesecake with Honey and Pistachios
Serves
This recipe details how to create a delightful cheesecake with a pistachio and biscuit base, topped with a creamy cheese filling, and garnished with yoghurt, honey, and pistachios for a rich and elegant dessert.
Method
1.
Grease a 23 cm springform cake tin and store it in the fridge.
2.
Preheat the oven to 150°C.
3.
For the base: Place biscuits and pistachios in a mixer and crumble them together. Add diced, cold butter and blend until combined.
4.
Pour the biscuit mixture into the chilled cake tin and level the surface with a spoon.
5.
Bake in the oven for about 20 minutes.
6.
For the filling: In a bowl, whisk together the cheese, eggs, and sugar until the mixture is smooth.
7.
Pour the cheese filling over the baked base and return the cake to the oven for another 30 minutes.
8.
Turn off the oven and allow the cheesecake to cool inside, then place it in the fridge to set.
9.
Just before serving, remove the cheesecake from the tin and cover the surface with yoghurt. Drizzle honey over the top and garnish with pistachios.
Ingredients
250g cereal biscuits
50g chopped pistachios
80g butter
500g Capriccio cheese
3 eggs
50g icing sugar
200g Greek yoghurt
5 tbsps honey
30g whole pistachios
