With a cheesecake from the freezer, all you need to do is toast nuts and make a syrup to create this show-stopping dessert.
The ultimate cheat’s cheesecake, this takes less than half an hour to whip up.
Ingredients
- 20g unsalted pistachio kernels
- 55g (1/4 cup) caster sugar
- 60ml (1/4 cup) water
- 1 teaspoon rosewater
- 125g fresh raspberries (see note)
- 1 x 360g frozen Sara Lee French Cream Cheesecake, thawed
Method
- Step 1Place the pistachio kernels in a frying pan. Cook, stirring, over medium heat for 3-4 minutes or until aromatic and lightly toasted. Set aside to cool slightly. Coarsely chop.
- Step 2Meanwhile, place the sugar, water and rosewater in a small saucepan over medium heat. Stir for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to low and simmer for 4 minutes or until the syrup thickens slightly. Set aside for 10 minutes to cool. Stir in the raspberries.
- Step 3Place the cheesecake on a serving platter. Top with the raspberry mixture and sprinkle with the pistachio to serve.
- High fibre
- High protein
- Low sodium
Nutrition
1724 kj
Energy
23g
Fat Total
11g
Saturated Fat
3g
Fibre
7g
Protein
38mg
Cholesterol
243.7mg
Sodium
34g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
If fresh raspberries are unavailable, use thawed frozen raspberries. Make it ahead: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the syrup in an airtight container in the fridge. Store the pistachio in an airtight container. Continue from step 3 just before serving.
- Author: Emma Braz
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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