A little while ago I was on cake duty for a work birthday and cheesecake was requested. I decided to make something I hadn’t tried before, and the result was this honey pistachio cheesecake. Like all baked cheesecakes it’s a little time consuming to make, but thankfully very simple. Most importantly, it’s delicious!
I slightly tweaked a recipe from Taste
- 250g butternut snap biscuits
- 125g butter
- 500g cream cheese, softened
- 2/3 cup caster sugar
- 3 eggs
- 1/3 cup honey
- 50g pistachios
- Extra honey to serve
- Grease a 23cm springform pan
- Process biscuits until they resemble fine breadcrumbs
- Melt the butter and add to the crushed biscuits and process until combined
- Press over the base and side of the pan then chill in the fridge for 30 minutes
- Preheat the oven to 160C
- Beat together the cream cheese and sugar until smooth
- Add the eggs one at a time, beating until combined then add the honey and briefly mix through
- Pour mixture into tin and smooth the top. Sprinkle over the pistachios
- Bake for 40 minutes, or until just set (will still wobble slightly in the middle). Turn off the oven and cool for 3 hours with the door ajar
- Place in the fridge overnight, then serve drizzled with warmed honey
I know this honey pistachio cheesecake takes some preparing ahead, but it keeps well so you can make it a day or two before you need it if need be and it will still be delicious!
One trick I have found really helpful to avoid your cheesecake cracking on top is to place a pan of water on a lower rack of your oven while you bake the cheesecake. It will stop the cheesecake from drying out and also catches any of the butter that might drip out the bottom, making cleaning your oven easier as well!
I do have to admit that I didn’t actually get to eat a slice of this when I took it to work, but for good reason! A second cake was also brought for the birthday celebrations which I tried a slice of, and by the time I turned around the honey pistachio cheesecake was all gone! Everyone had very positive things to say though, so I’m taking that in combination with no slices being left as a very good sign! I think I will have to make it again soon to make sure I get some!
Cynthia CrawleyJune 21, 2022 at 12:56 am (9 months ago)
Appreciating the time and effort you put into your website and in depth information you offer. You’ve really covered up almost all the possible info that every food enthusiast should follow. Absolutely delightful recipes! Yammi!! Worth sharing! Please do continue sharing updates! Thanks a lot!Reply