Pistachio Honey Cheesecake
A creamy baked cheesecake on a buttery biscuit base, crowned with a pale pistachio honey topping. Honey One Pistachio Honey gives the filling a delicate nutty sweetness that feels quietly luxurious.
Ingredients
- 250g digestive biscuits
- 100g unsalted butter, melted
- 600g full-fat cream cheese, at room temperature
- 150g caster sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 4 tbsp Honey One Pistachio Honey
- 150ml soured cream
- 50g shelled pistachios, roughly chopped
Method
- Heat the oven to 160°C fan / 180°C conventional. Line the base of a 23cm springform tin.
- Blitz the biscuits to fine crumbs, mix with the melted butter and press firmly into the base of the tin. Chill while you make the filling.
- Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time, followed by the vanilla and 2 tablespoons of the Pistachio Honey.
- Pour over the base and bake for 50–55 minutes, until set at the edges with a slight wobble in the centre.
- Turn the oven off, prop the door ajar and leave the cheesecake inside for 1 hour, then cool completely and chill for at least 4 hours.
- Stir the remaining Pistachio Honey into the soured cream, spread over the top and scatter with the chopped pistachios.
Serving suggestion
Serve in generous slices with a few extra chopped pistachios on the plate.