Recipes › Desserts › Yoghurt Pistachio Cheesecake

Recipes

250g ginger nut biscuits

150g pistachios

1 tsp ginger powder

1⁄3 cup of melted butter

1 cup cup cream cheese softened

1 1⁄4 cup Jalna Greek yoghurt

1⁄2 cup honey

2 tbsp lemon juice

1 tbsp gelatin powder

1⁄3 cup of water

Garnish

Crushed pistachios

Fresh honeycomb

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.