The best thing I have put on the Easter table this year. Top. Surely not very healthy, super calorific, expensive, but it was delicious and enjoyed by us and friends. Any excuse will be good to make it again. Before that happens, we have Sicilia to look forward to, I’m told pistachio di Bronte is going to be epic. A few more weeks!…

The recipe comes from mojewypieki.com.

For the base I used 160g of digestive biscuits, 55g of melted butter and a handful of mixed nuts, which I have blitzed all together until I had a grainy mixture, ready to spread and flatten on the lined bottom of a tray. Gave it 8 minutes in the oven at 180 degrees, while I got on with the rest.

500g of Philadelphia cheese, 100 g of pistachio paste, 100 g of Greek yoghurt, 3 whole eggs, 130g of sugar ( reduced by 50g in the original recipe), 1 tbsp of plain flour, all well combined, but not whipped into fluff. Onto the pre-baked base and into the oven in bain marie, 150 degrees, for a bit less than an hour. When I took the cheesecake out it still had a slight wobble to it.

When it was completely cool I finished it off with a topping, pistachio topping, so that there were no doubts what the flavour is. 🙂 50g of pistachio paste, 80 ml of cream and 2 tsps of icing sugar, gently combined and poured all over the cheesecake. Covered with cling film, it spent a cosy night in the fridge.

Before serving I decorated it with chopped, unsalted pistachios and some raspberries. 10 out of 10.