Vanessa's cheesecake with pistachio butter

Ingredients for 1 servings:

• 240 g wholemeal biscuits
• 80 g milk
• 40 g coconut oil
• 300 g cream cheese
• 1 small egg(s), size M
• 100 g sugar
• 1 large lemon(s), zest
• 250 g pistachios
• 160 ml whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 55 minutes

For an 18cm springform pan

For the base, blend whole-wheat biscuits, milk, and coconut oil into a dough. This works best with a hand blender. Grease an 18 cm springform pan well. Pour the mixture into the springform pan and press firmly, forming a rim about 3 cm high. Place the springform pan in the refrigerator and chill for about 15 minutes. Preheat the oven to 175°C fan/convection oven. For the cream, mix the cream cheese, egg, sugar, and grated lemon zest until smooth. Pour the cream into the springform pan, onto the biscuit base, and spread evenly. Bake in the preheated oven on the middle rack for about 25 minutes. Meanwhile, make the puree. Shell the pistachios and puree them for a long time with a hand blender until they become a puree. Whip the cream until stiff peaks and carefully fold into the puree. Let the cake cool, then remove from the springform pan. Spread the pistachio puree over the cooled cake and decorate with pistachios if desired. Refrigerate until ready to serve. The cake tastes best when it’s nice and cold.