Yoghurt Pistachio Cheesecake
- 250g ginger nut biscuits
- In a food processor blitz biscuits, pistachios and ginger powder.
- Pour in the butter to form a wet sand like consistency.
- Pack crumbs into a lined spring form tin
- Cream the cream cheese in a stand mixer then add yoghurt honey and lemon juice.
- Bloom the gelatin in the water then heat until melted.
- Add to the stand mixer.
- Pour over the crumbed tin.
- For best results refrigerate over night.