Pistachio Cream Cheesecake

1.Preheat your oven to 160°C (320°F). Lightly grease a 23cm (9-inch) springform pan.

2.For the crust: In a medium bowl, combine the crushed biscuits, melted butter, and 2 tbsp sugar. Mix until well combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan.

3.Bake the crust for 10 minutes. Remove from oven and let it cool slightly while you prepare the filling.

4.For the filling: In a large bowl, beat the softened cream cheese and 200g sugar with an electric mixer until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition.

5.Stir in the vanilla extract and the cream of pistachio until fully incorporated and the mixture is uniformly green.

6.Gently fold in the heavy cream until just combined. Do not overmix.

7.Pour the filling over the prepared crust. Tap the pan gently on the counter to release any air bubbles.

8.Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.

9.Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.

10.For the topping (optional): Drizzle honey or simple syrup over the chilled cheesecake and sprinkle with chopped pistachios just before serving.