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


  1. 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.
  2. 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.
  3. 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.
  4. Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
  5. Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.