The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.
- 1.2 kg Greek yoghurt
- 90 gm honey, plus extra for drizzling
- 3 eggs
- 265 gm pistachio nuts, plus extra, finely chopped, to serve
- 20 gm bee pollen (see note)
- 35 gm butter, melted
- 1Tip yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate for 24 hours to drain.
- 2For pistachio crust pre-heat oven to 170C. Process pistachios, pollen and a pinch of sea salt in a food processor until finely chopped. Add butter and process to combine. Press into the base and up the sides of a 4cm-deep, 21cm-diameter ring tin and bake until starting to darken on the edges (6-8 minutes).
- 3Tip drained yoghurt into a bowl, whisk in honey, vanilla seeds, rind and juice until smooth, then whisk in eggs one at a time until combined. Spoon into pistachio crust, smooth top and bake at 170C until light golden and set (20-25 minutes). Cool to room temperature, then refrigerate until chilled (2-3 hours). This cheesecake can be made a day ahead. Serve scattered with cherries and pistachios, and drizzled with honey to taste.
Bee pollen is available from health-food shops. If it’s unavailable omit from the recipe.