Frozen cheesecake with pistachio shortbread

Louis Solley

Louis Solley

30th September 2015

Frozen cheesecake with pistachio shortbread

Frozen cheese cake with pistachio shortbread by Louis Solley of Jago Restaurant

Ingredients

  • 200g American style cream cheese
  • 100g Caster sugar
  • ½ Orange
  • ½ Lemon
  • 100g ground pistachio
  • 50ml Double Cream
  • 150g plain Flour
  • 50g ground pistachio
  • 50g castor sugar
  • 100g butter
  • 50ml honey

Method

Beat the cream and cream cheese and sugar with the zest and juice of the orange and lemon until smooth. Pour into oblong silicon moulds and freeze for 2/3 hours.

Remove from the mould and roll in ground pistachio

Blitz the flour pistachio, sugar and butter in a food processor until smooth. Roll into cylinders and rest for at least 30 minutes in the fridge.

Slice into 5mm discs and place on grease proof paper and bake at 180 for 8-10 minutes.

Leave to rest.

Let the cheesecake sit at room temperature for 5 minute then serve with a shortbread and a drizzle of good honey.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.