Instructions

1. 1

   Prepare a 2 lb (900g) loaf tin by lining with greaseproof paper, making sure that it's a little higher than the top of the tin, so you can use it to lift the cake out.

   
   

2. 2

   Blitz the biscuit finely in a food processor.

   
   

3. 3

   Break the cardamom shell by squashing it with the side of your knife as you would bruise a bulb of garlic. Remove the seeds and crush them with a pestle and mortar or spice grinder very finely.

   
   

4. 4

   Melt the butter and mix with the biscuit and 2g of the cardamom powder (keep 1g for the end), stir well.

   
   

5. 5

   Tip the biscuit mixture into the prepared cake tin and use the back of a spoon to make the base even.

   
   

6. 6

   In a large bowl, beat the cream cheese until smooth, then stir in the condensed milk and lemon juice.

   
   

7. 7

   Pour the mixture into a tin and give it a little shake to flatten the surface. Chill for 3 hours.

   
   

8. 8

   Take the cake out of the tin by slowly lifting the paper.

   
   

9. 9

   Carefully remove the paper and decorate with the fresh raspberries and pistachios. Sprinkle over the sugar mixed with the rest of the cardamom powder. Drizzle the raspberry jam over the top to finish.

   
   

Ingredients

• 100g ginger biscuits
• 15g green cardamom pods, seeds extracted (these should yield around 3g powder)
• 50g butter, melted
• 300g cream cheese
• 397g condensed milk
• 80ml lemon juice
• 200g raspberries
• 1 tsp caster sugar
• 10g pistachios , chopped
• 1 tbsp raspberry jam , sieved and seeds removed

Serves 6

Total time required 30 mins

• Preparation time: 30 mins
• Other time: Allow 3 hours for the cheesecake to chill.