Strawberry, Pistachio & Rose Cheesecake
Extra creamy thanks to Clover Smooth Yoghurt!
Recipe by: Tiffany Kate-Lyn Matthews
Serves: 4 – 6
Preparation time: 15 – 20 minutes
Cooking time: 25 – 35 minutes, plus 1 hour to set
Ingredients:
- For the crust:
- 1 ½ cups coconut biscuits, crushed
- ½ cup pistachios, finely chopped
- 75g unsalted butter, melted
- For the cheesecake filling:
- 690g plain cream cheese, softened
- 200g sweetened condensed milk
- 2 large eggs
- 1 cup Clover Smooth Strawberry Flavoured Low Fat
- 1 tsp rose essence
- 2 Tbsp strawberry jam
- To serve:
- Pistachios
- Gold leaf
- Freeze dried strawberries
How To Make Strawberry, Pistachio & Rose Cheesecake
- Start by greasing a 15cm or 17cm springform tin with cooking spray, then line with baking paper.
- In a large bowl mix together crushed biscuits and melted butter until well combined, then transfer and press the mixture into the bottom of the prepared cake tin using a measuring cup.
- In a large bowl add in cream cheese, use an electric hand mixer and beat until softened and smooth, then beat in eggs one at a time, followed by the condensed milk and 1 cup Clover Smooth Strawberry Flavoured Low Fat, rose essence then continue mixing until well combined & smooth, stir in the strawberry jam.
- Pour the mixture over the crust and bake in the oven for 25 – 35 minutes.
- The cheesecake is ready when the top is slightly brown, and centre is jiggly.
- Allow the cheesecake to cool down completely, then place into the refrigerator for at least 1 hour before serving.
- Garnish with chopped pistachios, freeze dried strawberries & gold leaf.