Lemon Pistachio Cardamom Cheesecake Bars

Ingredients

Base:

175g malt biscuits

100g Westgold Unsalted Butter, melted

¾ tsp cardamom powder

Filling:

1 packet (85g) lemon jelly crystals

½ c water

½ c lemon juice

250g full fat cream cheese

2 Tbsp icing sugar

200ml cream

Lemon zest for topping

Pistachios to sprinkle

Method

To make the base:

Place the biscuits into a food processor and whizz until fine crumbs.

Pour in the melted Westgold Butter and cardamom and pulse until well mixed.

Line a 23cm loose bottomed square tin with baking paper. Spread out the crumbs evenly and press down gently. Refrigerate for 30 minutes.

To make the filling:

Pour the water into a small saucepan and sprinkle over the jelly crystals and leave for 5 minutes.

Heat over a low heat and stir until all the gelatine has dissolved. Set aside to cool until lukewarm.

Whip the cream until soft peaks form. Whisk cream cheese and icing sugar until smooth using an electric beater. Slowly pour in lemon juice and whisk continuously until combined.

Whisk in the lukewarm jelly. Fold in the lightly whipped cream and pour the mixture onto the biscuit base. Refrigerate until set.

When ready to serve, remove the cheesecake from the tin and cut into the desired sizes. Arrange on a serving plate.

Sprinkle liberally all over with chopped pistachios and garnish with lemon zest. Serve.