Stunning Raspberry Pistachio Cheesecake

Directions

1. 1

   Preheat the oven to 160°C (320°F). Grease a 23cm (9-inch) springform tin and line the base with parchment paper.

2. 2

   Crush the digestive biscuits in a food processor or by hand until they resemble fine crumbs. Mix with the melted butter until combined, then press into the base of the prepared tin. Chill in the refrigerator while you prepare the filling.

3. 3

   In a large bowl, beat the cream cheese, caster sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the double cream until fully incorporated.

4. 4

   Pour the cream cheese mixture over the chilled biscuit base. Smooth the top with a spatula.

5. 5

   Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center. Turn off the oven and leave the cheesecake inside to cool with the door slightly ajar.

6. 6

   Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

7. 7

   Before serving, spread the raspberry jam over the top of the cheesecake. Arrange the fresh raspberries and chopped pistachios on top. Slice and serve chilled.