Simon Rimmer served up a delicious pistachio basque cheesecake with pistachio cream and honey on Sunday Brunch.
The ingredients are: 700g of cream cheese, 200g of mascarpone, 150g of pistachio cream, 7 eggs, 300g of sugar, 1 tablespoon of finely sifted cornflour and 150ml of condensed milk.
Serve with orange zest and fruit and pistachios and honey.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes