A great flavour combination + a great texture = a great cheesecake.
Serves: 12+ slices
Time: Prep: 50 min. Up to 2 hours baking (see note below) + 10 min. to decorate
Need: A 23cm/9” round springform tin with high sides; an electric hand mixer or a stand mixer would be useful, but not absolutely essential
Ingredients for the base
- 60g/2oz butter + some to prepare the tin
- 2 tbsp honey
- 175g/6oz crushed biscuits (e.g. Hobnobs)
- 60g/2oz pistachios, finely ground
- 225g/8oz caster sugar
- 2 Tbsp corn flour
- 1 tsp ground ginger
- 125g/4½oz honey + extra for drizzling later
- 625g/1lb 6oz full fat cream cheese
- 4 medium eggs
- 2 tsp vanilla extract
- 500g/1lb 2oz full fat Greek yogurt (reserve 1 Tbsp for decorating)
- 50g/1¾oz pistachios, roughly chopped
- 100g/3½oz stem ginger, chopped
1. Preheat oven to 170°C / Fan 150°C / 325°F / Gas 3. Line the base of the cake tin with baking parchment. Whizz the pistachios until finely ground then set aside about 15g/½oz.
2. For the base, melt the butter in a large saucepan then mix in the honey, crushed biscuits and the remaining ground pistachios. Make sure it’s all coated then spoon it into the cake tin and press onto the base firmly. Either put in the fridge for at least an hour or bake for 12 – 15 minutes then cool. Once cool, brush melted butter inside the cake tin and spoon on the reserved ground pistachios to coat the inside.*
* This is optional – it gives the outer edge of the cheesecake a nice crunchy texture.
3. To make the cheesecake, use an electric mixer to combine the honey and cream cheese until well blended. In another bowl, mix together the caster sugar, corn flour and ground ginger then add this to the honey and cream cheese and mix again.
4. Add the eggs one by one, beating well each time, followed by the vanilla extract and the Greek yoghurt. Stir in most of the chopped ginger* and mix until smooth. (*reserve a small amount to decorate the top later.)
5. Pour into the tin and bake on the middle shelf for 1hr 50 – 2 hours*. Turn off the oven, open the door slightly, and allow the cake to cool fully. Once cool, transfer to fridge for at least 4 hours, or overnight.
* I was surprised that it took this long. Originally it was 70 – 75 minutes, but when I checked at 70 it was still liquid. So, be prepared to be adaptable at this stage.
** Don’t worry if the surface cracks, the topping will hide most cracks.
6. To decorate the chilled cheesecake prior to serving, brush a thin mix of honey and cream cheese over the cake and scatter on the reserved chopped pistachios and ginger.