Wednesday, 5 April 2017

Pistachio and cardamom cheesecake

The cardamom in this makes for a uniquely warm, sweet and slightly spicy taste. I made (reasonably) small individual cheesecakes with not too much cream cheese for a lighter dessert after a heavy meal. I originally tried it out with around 150ml of low-fat crème fraiche instead of the cream which made for an even lighter dessert, though you will have a softer consistency and the cheesecake won’t be able to hold it’s own without being in a serving dish if you go for this option.

Pistachio and cardamom cheesecake

Ingredients (serves 4 in individual dessert pots):
100g digestive biscuits
50g butter
1 tbsp honey
200g plain cream cheese
150 ml whipping or double cream
the crushed seeds of 3 cardamom pods (just crush the seeds in a pestle and mortar)
a handful of finely crushed pistachio nuts (around 30g) – again, do this in a pestle and mortar
150 caster sugar
extra chopped pistachio nuts and raspberries to serve


1. Crush the biscuits until they almost have a fine powder consistency – you can just put them in a sandwich bag and crush them with a rolling pin.
2. Melt the butter and honey in the microwave or on the stove and mix into the crushed biscuits. 

3. Separate the mixture into the four dessert pots, pressing down with a spatula or spoon so that you have a neat biscuit base. 4. 4. Place the pots in the fridge to set.
5. Meanwhile, using an electric whisk, or good old-fashioned arm power, whisk together the cream cheese, cream, caster sugar and cardamom until you have a firm and creamy texture.
6. Gently fold in the crushed pistachio ad add a layer of the mixture on top of your biscuit base.

7. Garnish with the roughly chopped pistachio and raspberry – you can add mango chunks, strawberry, or any other fruit that you prefer.
8.Place in the fridge to set for around 4 hours, ideally overnight if you can.

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