Honeyed pistachio cheesecake with saffron

Honeyed pistachio cheesecake with saffron

Pistachios and saffron may sound like odd ingredients to put into a cheesecake, but trust us, this is a dish that has to be tried!

Serves 6

Preparation time 30 minutes

Ingredients

300g biscuits from Brindisa

75g pistachios from

100g butter, melted from Gastronomica

300g cream cheese

100g natural yoghurt

Pinch of saffron steeped in a little water

A good squeeze of honey, to taste from The Golden Company

Juice of a lemon

Preparation Method

Crush the biscuits until they look like sand! Finely chop 50g of the pistachios and stir in to the butter along with the butter. Press in to 6 individual jars or plastic containers.

Mix together the cream cheese, yoghurt, saffron, lemon and honey.

Spoon on to the biscuit base. Don’t worry if the cream cheese is a little runny, the lemon with set the cheese.

Scatter over the remaining pistachios, cover then chill well before transportation. If it is really hot, freeze the cheesecakes for a couple of hours before you leave.