Pistachio Cheesecake

Cheesecake - not a pudding that I would naturally go for or dream of making as I so often do for other recipes but, it is one of my Mum's favourites and one that she has been hankering after for months.

This recipe is from Chetna Makan's "Cardamom Trail" cookbook and has completely converted me to join the cheesecake fan-club!! It's spectacular three layers are so eye catching and the different textures incredibly decadent. It's most certainly a must-try!!

Ingredients

300g digestive biscuits

150g butter (melted)

100g pistachio nuts (finely chopped)

500g cream cheese

90g icing sugar

300ml double cream

For the ganache:

200g dark chocolate

200ml double cream

Method

1. To make the cheesecake, place the biscuits in a bag and bash with a rolling pin to produce a crumb-like texture.

2. Place the bashed-biscuits in a bowl and add the melted butter - mix well.

3. Line a 23cm spring-form cake tin with baking paper.

4. Put the biscuit crumbs in the tin and press down into the base.

5. Chill in the fridge.

6. To make the filling - chop the pistachios finely and place in a bowl.

7. Beat the cream cheese and the icing sugar until smooth then add the nuts.

8. Spoon the mix over the biscuit base and chill again for a few hours.

9. To make the ganache simply heat the cream over a medium-high heat but watch carefully so it doesn't burn.

10. Once lightly bubbly, remove from the heat and stir in the chocolate until smooth and thick.

11. Pour over the cheesecake and chill once more.

12. ENJOY!!!!