Ricotta & honey cheesecake with pistachios

by Emily Lampson

A sweet, indulgent pud riddled with pistachios and topped with fresh honeycomb


For the base:
150g digestive biscuits
40g pistachios
70g unsalted butter
30g honey

For the cheesecake:
2 leaves gelatine
150g double cream
25g icing sugar, sifted
Juice and zest of 1 lemon and 1 orange
300g ricotta
150g mascarpone
75g honey

For the garnish:
20g butter
20g honey
A handful of pistachios
Fresh honeycomb


First, make the base. Crush the digestives in a bag with a rolling pin, then tip them into a bowl with the pistachios.

Bring the butter and honey to the boil and pour onto the biscuits. Mix well. Line a cake tin with baking parchment and press the mix into the base. Place in the fridge to harden while you make the filling.

Soak the gelatine in cold water. Pour 2 tbsp cream into a small saucepan. Bring to a simmer and add the softened gelatine. Stir to dissolve. Slowly add the rest of the cream into the saucepan, then pour it all into a bowl. Add the icing sugar, lemon and orange zest and juice to the cream, then whisk to ribbons. Place the ricotta and mascarpone into a large bowl and mix together with a spatula. Fold through the cream with the honey.

Pour the mix over the base and tap on the bottom so it settles into all the gaps. Place back in the fridge to set for at least 6 hours.

Bring the butter and honey to the boil and simmer until caramelised. Add the pistachios and stir in. Pour them onto parchment to set.

Scatter the caramelised pistachios over the cheesecake and little pieces of the fresh honeycomb.

Recipe: Emily Watkins