Ingredients

(Feeds 4-6 people)

150g (5oz) pistachios
200g (7oz) digestive biscuits, roughly broken
125g (4oz) butter, melted
300ml (10fl oz) double cream
100g (3½oz) icing sugar
560–600g (1lb 4oz–1lb 5oz) cream cheese
½ jar of cranberry sauce

Instructions

Line the base and sides of a 20cm (8in) cake tin with baking parchment, leaving plenty of overhang for easy removal.

Place 50g (2oz) of the pistachios in a blender with half the biscuits and blitz until powdered. Add the remaining biscuits and the melted butter and mix until the crumbs resemble wet sand.

Tip this into the lined tin and spread evenly over the base, pressing with a spatula or bottom of a glass. Pop in the fridge to set for a couple of hours.

Lightly toast 75g (3oz) of the pistachios in a dry frying pan then grind in a pestle and mortar or spice grinder. Whisk the double cream with the icing sugar in a large bowl until it starts forming soft peaks, then add the ground pistachios and the cream cheese and whisk again until stiff. Add this to the biscuit base, spreading evenly and smoothing over the top.

Place this in the fridge to set overnight, or for at least 8 hours. When you are ready to serve, spread the cranberry sauce on top and decorate with the remaining pistachios (sliced or roughly chopped). Run a butter knife round the edge of the cheesecake and release from the tin, using the baking parchment to lift the cheesecake on to a platter to serve.