Chavroux and pistachio cheesecake

Chavroux and pistachio cheesecake

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  • 8
  • Easy
  • 10 minutes, plus 1 hour refrigeration
  • Black Oystercatcher Blanc Fumé 2005


  • 2 x 100 g bags shelled pistachio nuts
  • 3 x 150 g Chavroux cheese
  • bread or biscuits and fresh organic apple, for serving
  • fresh thyme, for garnishing

Cooking Instructions

Line a 15cm-deep spring-form pan with clingfilm.
Roughly crush the nuts then tightly pack them onto the bottom of the pan.
Press down with your hands to make a crust. Carefully drain the cheese then spread it over the crust.
Cover with clingfilm and refrigerate for 1 hour.
Remove the bottom of the pan and the clingfilm, and serve with warm bread or biscuits and sliced fresh organic apple.
Garnish with fresh thyme.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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