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200g unsalted walnuts
15ml - 30ml castor sugar
40g butter, melted
2 x 230g LANCEWOOD® Medium Fat Cream Cheese Plain, room temperature
250g LANCEWOOD® Cultured Cream, room temperature
4 extra large eggs
100g castor sugar
10 drops of pure vanilla extract
Zest of small orange
30ml sugar 1 cinnamon stick/1 tsp cinnamon
4 or 5 cloves
3 or 4 cardamom pods
Lemon and orange juice – generous squeeze of each
1 sheet phyllo pastry
Melted butter for brushing pastry
150g pistachios, chopped
Preheat oven to 200°C. Roast walnuts for 5 minutes. Remove and leave to cool. Blitz in food processor until coarsely ground. Stir in castor sugar, cinnamon and cornflour. Add butter and mix. Double line the bottom of springform pan with baking paper. Press mixture firmly onto base. Refrigerate for 30 minutes. Bake for 10 minutes. Take out of oven and leave to cool.
Increase oven temperature to 240°C. Carefully wrap pan in foil and place in deep oven pan (see Hints & Tips ). Beat cream cheese and cultured cream until smooth. Add eggs one at a time and beat well after each addition. Add castor sugar, vanilla extract and orange zest and mix well. Sift in cornflour while beating. Pour mixture into springform pan and pour boiling water into deep oven pan up to a third of height of pan. Bake at 240°C for 10 minutes, then lower temperature to 150°C and bake for further 60 minutes. Cool in oven, opening door briefly to let out a bit of heat. Once it’s cooled completely, remove from pan and allow to chill in fridge.
Simmer all ingredients and reduce until syrup lightly coats back of a spoon. Cool completely and strain to remove cloves, cardamom and cinnamon stick.
Take sheet of phyllo pastry and brush with butter before baking until golden brown. Crush.
Mix pistachios and crushed phyllo pastry together. Scatter over chilled cheesecake and pour honey syrup over.
Recipe adapted from Kathryn Chiles, finalist of 2016 lancewood Cake-Off®.
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