| Ingredient | Method |
| Base: 300g digestive cracker, crush and blend 140g butter 35g pistachio crumbs Cheesecake: 400g cream cheese 40g caster sugar 130g condensed milk 4A eggs 150g milk 35g corn starch 75g LP flour 40g pistachio powder 50g pistachio paste 10g lemon juice topping: 80g white chocolate cream 260g Yoghurt 80g freezed raspberry, blend decoration: freezed raspberry | Base: 1. Stir all ingredients until combined. Press mixture into base of 10 inches springform 2. Bake for 10-15 minutes. Set aside. Cheesecake: 1. Beat together the cream cheese, condensed milk & sugar, until thick and creamy. 2. Add the eggs, one at a time and continue mixing until the mixture is well blended. 3.Pour milk and pistachio paste into it and stir well. 4. Fold in powders, flour and corn starch and mix until well combined. 5. Pour batter into 10" cake pan 6. Bake at 160C for 60-80mins with bain marie method. 7. Cool completely and chill overnight. topping: 1. Combined well all ingredients. 2. Spread the cream over the cake and decorate as desired |
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