Name: Make Christmas special with this Raspberry-Topped Pistachio Cheesecake
Prep time: 37 min
Cook time: 3 min
Total time: 40 min
Yield: 8-10
Ingredients: 1½ x 250g packets Nice biscuits; 180g butter, melted; FILLING; 3 tsp powdered gelatine; 2 x 250g blocks cream cheese, chopped; ¾ cup caster sugar; 180g jar (7 tbsp) smooth pistachio spread; 1/3 cup sour cream; 300ml tub thickened cream, whipped; TOPPING; 2½ cups (300g) frozen raspberries; 2/3 cup caster sugar; 2 tbsp lemon juice; 1½ tbsp cornflour

Make Christmas special with this Raspberry-Topped Pistachio Cheesecake

It's a standout!

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Serves 8-10

Prep

37M

Cook

Total

40M

TIP: Ensure gelatine mixture is not too hot before adding to cream cheese mixture otherwise it will cease.

After it’s made, all that’s left is to enjoy it!

Ingredients

1½ x 250g packets Nice biscuits

180g butter, melted

FILLING

3 tsp powdered gelatine

2 x 250g blocks cream cheese, chopped

¾ cup caster sugar

180g jar (7 tbsp) smooth pistachio spread

1/3 cup sour cream

300ml tub thickened cream, whipped

TOPPING

2½ cups (300g) frozen raspberries

2/3 cup caster sugar

2 tbsp lemon juice

1½ tbsp cornflour

Method

Step 1

Invert base of a 24cm springform pan (base measuring 23cm). Grease and line base with baking paper.

Step 2

Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base and up side of pan. Refrigerate while preparing filling.

Step 3

FILLING: Sprinkle gelatine over 2 tbsp water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove and cool slightly.

Step 4

Beat cream cheese and sugar in large bowl of an electric mixer until smooth. Beat in pistachio spread. Beat in cooled gelatine mixture until combined. Fold in sour cream, then whipped cream until just combined. Spoon into pan. Smooth over top. Refrigerate while preparing topping.

Step 5

TOPPING: Combine all ingredients in a medium saucepan. Stir over medium heat until sugar is dissolved. Bring to boil. Gently boil, stirring, for about 3 mins, or until slightly thickened. Transfer to a heatproof bowl. Cool to room temperature.

Step 6

Spread topping over cheesecake to cover. Refrigerate overnight, or until set.

Step 7

Cut cheesecake into wedges to serve.

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