Ingredients(for a 23 cm cake tin)
250 g cereal biscuits
50 g chopped pistachios
80 g butter
500 g Capriccio cheese
50 g icing sugar
200 g Greek yoghurt
5 tbsps honey
30 g whole pistachios
Method:Grease a 23 cm spring form cake tin and keep in the fridge. Pre-heat the oven to 150°C.
FOR THE BASE :
place the biscuits in a mixer and crumble together with the pistachios. Add the diced, cold butter and blend together.
Pour the mixture into the cake tin and use a spoon to level the surface.
Bake in the oven for around 20 minutes.
FOR THE FILLING :
in a bowl, whisk together the cheese, eggs and sugar until you get an even mixture.
Pour the filling over the baked base and put the cake back in the oven for another 30 minutes. Turn off the oven and leave to cool, then place in the fridge.
Just before serving, remove the cheesecake from the tin and cover the surface with yoghurt. Drizzle over the honey. Garnish with pistachios.
AICI – Associazione Insegnanti di Cucina Italiana
Francesca D’Orazio’s recipe