Raspberry Pistachio Cheesecake
A rose and orange-blossom cheesecake layered with pistachios, raspberries, and jam for a bright punch.
Ingredients
Crust
300 g ground digestives
90 g butter, melted
Cheesecake
500 g cream cheese
2/3 cup sugar
3 eggs
vanilla
1/3 cup cream
2 tbsp rose water
1 tsp orange blossom
1/2 cup pistachios
125 g frozen raspberries
3-4 tbsp jam (raspberry or rose)
Method
Preheat oven to 180°C/350°F. Line a 9” square pan with baking paper.
In a food processor, blitz the digestives until fine. Add the butter.
Press into the prepared pan. Chill.
In a food processor, combine the cream cheese and sugar. Add the eggs, vanilla, cream, rose water, and orange blossom water. Don’t overmix.
Lay the pistachios, raspberries, and jam on the crust.
Pour the cheesecake mixture on the crust.
Bake in a ban-marie for 65 to 70 minutes.
Allow to cool completely before refrigerating for at least 3 hours.
