Nectarine-and-pistachio-cheesecake

Nectarine and pistachio cheesecakes

Crunchy nuts and juicy fruit lift these creamy desserts, adding texture and seasonal flavours

By , 17 July 2018

(2 votes)

Nectarine and pistachio cheesecakes
  • Cook: 40 Mins
    plus chilling

  • Serves: 8

  • Price: £1.05 per serving

Nutritional Info
Each 148g serving contains
  • Energy

    960KJ

    229KCAL

    11%
  • Fat

    14.1g

    med

    20%
  • Saturates

    5.8g

    med

    29%
  • Sugars

    14.7g

    med

    16%
  • Salt

    0.36g

    low

    6%
of your reference intake.
Typical energy values per 100g: 649kJ/155kcal.
Ingredients
  • 1tsp rapeseed oil, for greasing
  • 100g Asda Pistachios, shelled
  • 6 sheets leaf gelatine
  • 4 nectarines
  • 400g Asda Light 50% Less Fat Soft Cheese, at room temperature
  • 3tbsp clear honey, plus extra to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Grease 8 ramekins with the oil, then line with baking paper.

  • Scatter the pistachios on a baking tray and toast in the oven for 5 mins. Allow to cool, then put in a processor. Pulse to roughly chop, reserve 1tbsp, then blend the rest for 30 secs or until smooth and clumping together. Divide between the ramekins, then press down to form the cheesecake bases.

  • Soak the gelatine in cold water for 5 mins. Squeeze out the excess liquid then heat gently in a pan until melted.

  • Destone and roughly chop 3 of the nectarines, then blend until smooth. Add the soft cheese, honey and gelatine and blend until combined.

  • Pour the mixture onto the pistachio bases. Cover with clingfilm and leave to set in the fridge for at least 4 hrs or preferably overnight.

  • To serve, turn the cheesecakes out of the ramekins and carefully remove the baking paper. Thinly slice the remaining nectarine and arrange on top of the cheesecakes. Sprinkle with the reserved chopped pistachios and drizzle with the extra honey.