Pistachio & Fruit Cheesecake
What you’ll need…
- 350g Sunbeam Australian Almond Meal
- 120g Sunbeam Australian Natural Sliced Almonds
- 90g Sunbeam Australian Pistachios
- 225g Angas Park Fruit Medley
- 500g cream cheese
- 395g sweetened condensed milk
- 290g white chocolate melts
- 250ml 100% pure maples syrup
- 120g unsalted butter
- 2 tbsp gelatine powder
- 200ml boiling water
- 1 x 25cm springform cake tin
Method
- Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
- In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ºC & bake 15 min.
- Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
- Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
- Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.