Recipes
Nectarine and pistachio cheesecakes
Crunchy nuts and juicy fruit lift these creamy desserts, adding texture and seasonal flavours
Crunchy nuts and juicy fruit lift these creamy desserts, adding texture and seasonal flavours
(4 votes)
Cook: 40 Mins
Serves: 8
Price: £1.05 per serving
Nutritional Information
Each 148g serving contains
Energy
961kj
229kcal
961kj
229kcal
11%
Fat
14.1g
14.1g
Med
20%
20%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
14.7g
14.7g
Med
16%
16%
Salt
0.36g
0.36g
Low
6%
6%
of your reference intake.
Typical energy values per 100g:
649kj/155kcal
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
1
Preheat the oven to 200C/180C Fan/Gas 6. Grease 8 ramekins with the oil, then line with baking paper.
2
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.
3
Soak the gelatine in cold water for 5 mins. Squeeze out the excess liquid then heat gently in a pan until melted.
4
Destone and roughly chop 3 of the nectarines, then blend until smooth. Add the soft cheese, honey and gelatine and blend until combined.
5
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.
6
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.