Serves: 4
Preparation: 20 mins plus 30 mins resting time
Cooking: 8-10 mins
Ingredients
For the cheesecake
● 50ml double cream
● 200g cream cheese
● 100g caster sugar
● Zest and juice of ½ orange
● Zest and juice of ½ lemon
● 100g ground pistachio nuts
For the shortbread
● 150g plain flour
● 50g ground pistachios
● 50g caster sugar
● 100g butter
● 50ml honey
Method
● Beat the cream, cream cheese and sugar with the orange and lemon zest and juice until smooth. Pour into oblong silicon moulds and freeze for 2-3 hours.
● Once frozen, remove from the mould and roll in ground pistachio nuts.
● Blitz the flour, pistachios, sugar and butter in a food processor until smooth. Roll into a cylinder shape and refrigerate to rest the dough for at least 30 minutes.
● Heat oven to 180°C and line a baking sheet with greaseproof paper. Slice the dough into 5mm discs and bake for 8-10 minutes. Cool.
● Let the cheesecake sit at room temperature for 5 minutes then serve with a shortbread disc and a drizzle of good honey.