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Vanilla cookie crumb base with a creamy lemon cheesecake centre and pistachios and freeze dried raspberries on top. Yum!
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INGREDIENTS:
¾ cup chopped toasted hazelnuts
500g cream cheese (at room temperature)
250ml sweetened condensed milk
Freeze dried or fresh raspberries
Crushed pistachios to sprinkle
Zest of 1 lemon + to decorate
Crust
150g pistachios (unsalted)
250g graham crackers
110g unsalted butter (melted)
RECIPE
Add pistachios into a food processor and process on high until you reach a fine crumb.
Add graham crackers into the bowl and process with crushed pistachios.
Add the butter and blitz until you have a damp, sandy mixture.
Lightly grease a long 35cmx12.5cm square baking tin or a round 20cm cheesecake pan.
Add the biscuit mixture to it and use the palm of your hand or the back of a large spoon to press the mixture down firmly making sure the bottom and sides of the tin have an even amount of biscuit crumbs.
Refrigerate for 30 min.
Beat the cream cheese, zest of one lemon and sweetened condensed milk until smooth and well combined.
Take the cheesecake pan out of the fridge and carefully smooth the lemon cheesecake over the base. Place the pan in the fridge for at least four hours or overnight.
Carefully slice the cheesecake up into bars. The best way to do this is with a large kitchen knife. Start by slicing it into two halves and then slice those into bars.
Now the fun part: Decorating: Start off by sprinkling some crushed pistachios and freeze dried raspberries on each bar before you finish them off with some fresh lemon zest.
Serve straight from the fridge. These babies will melt if it’s a warm day so work quickly when you decorate them.
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