Vanilla cookie crumb base with a creamy lemon cheesecake centre and pistachios and freeze dried raspberries on top. Yum! Subscribe to The Scran Line: http://taste.md/1NAKpgs INGREDIENTS: ¾ cup chopped toasted hazelnuts 500g cream cheese (at room temperature) 250ml sweetened condensed milk Freeze dried or fresh raspberries Crushed pistachios to sprinkle Zest of 1 lemon + to decorate Crust 150g pistachios (unsalted) 250g graham crackers 110g unsalted butter (melted) RECIPE Add pistachios into a food processor and process on high until you reach a fine crumb. Add graham crackers into the bowl and process with crushed pistachios. Add the butter and blitz until you have a damp, sandy mixture. Lightly grease a long 35cmx12.5cm square baking tin or a round 20cm cheesecake pan. Add the biscuit mixture to it and use the palm of your hand or the back of a large spoon to press the mixture down firmly making sure the bottom and sides of the tin have an even amount of biscuit crumbs. Refrigerate for 30 min. Beat the cream cheese, zest of one lemon and sweetened condensed milk until smooth and well combined. Take the cheesecake pan out of the fridge and carefully smooth the lemon cheesecake over the base. Place the pan in the fridge for at least four hours or overnight. Carefully slice the cheesecake up into bars. The best way to do this is with a large kitchen knife. Start by slicing it into two halves and then slice those into bars. Now the fun part: Decorating: Start off by sprinkling some crushed pistachios and freeze dried raspberries on each bar before you finish them off with some fresh lemon zest. Serve straight from the fridge. These babies will melt if it’s a warm day so work quickly when you decorate them. ___ Follow us! We don't bite...unless you're made of food ;) Subscribe to Tastemade | http://taste.md/1QsXIWq Snapchat Discover | http://taste.md/1P9UuDM Facebook | http://taste.md/1Zf0Bve Instagram | http://taste.md/1OaAv4P More daily programming | http://www.tastemade.com Watch us behind the scenes at Snapchat | @tastemade

• published: 28 Apr 2016
• views: 1296