1 thin sponge layer, 18-20 cm in diameter and 1 cm thick
for the filling
225 g full fat soft cheese
2 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt double or whipping cream
2 tbsp creme de menthe
15 g powdered gelatine
5 tbsp water
50 g pistachios, chopped
2 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt double or whipping cream
2 tbsp creme de menthe
15 g powdered gelatine
5 tbsp water
50 g pistachios, chopped
for the topping
2/3 cup (150 ml) 1/4 pt double or whipping cream
green food colouring
thin matchstick strips of angelica
few halved pistachio nuts
green food colouring
thin matchstick strips of angelica
few halved pistachio nuts
method
1. Preparation time: 1 hour 10 minutes (plus chilling)
2. Place the sponge layer in a greased loose-bottomed 18-20 cm/7-8 inch round cake tin, trimming the cake if necessary so that it fits in the bottom of the tin exactly.
3. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g/2 oz of the caster sugar, the cream and creme de menthe.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
5. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture, together with the chopped pistachios.
6. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
7. Chill for 3-4 hours or until the filling is set.
8. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
9. Whip the cream until thick with a little green food colouring to tint it pale green.
10. Pipe or swirl the cream on top of the cheesecake.
11. Decorate with strips of angelica and pistachios.
2. Place the sponge layer in a greased loose-bottomed 18-20 cm/7-8 inch round cake tin, trimming the cake if necessary so that it fits in the bottom of the tin exactly.
3. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g/2 oz of the caster sugar, the cream and creme de menthe.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
5. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture, together with the chopped pistachios.
6. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
7. Chill for 3-4 hours or until the filling is set.
8. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
9. Whip the cream until thick with a little green food colouring to tint it pale green.
10. Pipe or swirl the cream on top of the cheesecake.
11. Decorate with strips of angelica and pistachios.
serving amount
serves 8
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