This baked pistachio cheesecake is majestic in velvet green, bejeweled with pistachio slivers and gleaming with golden honey. It's easy to make and will undoubtedly wow your guests.
Crush or blend the biscuits to resemble coarse sand.
Add the sugar and melted butter and mix well.
Press into the base of a large springform cake tin, flattening with a spoon or base of a tumbler.
Cook at 170C/340F (150C/300F fan) for no more than 5 mins, then set aside to cool.
Make the filling
Put the cream cheese, double cream, eggs, flour, vanilla, sugar and pistachio paste in a large bowl. Briefly whisk together until just combined. Don't overwhisk as you'll introduce too much air.
At this stage, if you like, you can add a small drop of green food colouring to make the filling more vibrant.
Pour the batter into the tin on top of the biscuit base.
Bake at 170C/340F (150C/300F fan) for 1 hour until firm but wobbly (not ripply) if shaken.
Run a sharp knife carefully around the inside of the tin to ensure the cheesecake doesn't stick, which can cause cracks as it cools.
Cool in the tin on a rack and when cold, cover and store in the fridge to set overnight.
To finish
One the cheesecake has chilled, run a knife around the inside of the tin again and unlock to release the sides. It should then lift onto a board cleanly.
Sprinkle the pistachio slivers (or chopped pistachios) on top of the cheesecake and drizzle with honey.
Your cheesecake is now ready to slice with a sharp knife and serve.
Video
Notes
If you want to ensure a perfectly even rise and avoid cracks, I recommend investing in a 'cake belt', which is simply a piece of oven-safe material that you soak in water and wrap around the outside of your cheesecake tin.It insulates the contents of the tin so that the outside edges doesn't cook too far ahead of the centre, therefore ensuring an even bake. It's great for cakes too, especially if you want them rise level without doming.