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


  • 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


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.