Neven Maguire's Pistachio Burnt Basque Cheesecake

INGREDIENTS

• Butter, for greasing
• 4 Cartons Simply Better Irish Original Cream Cheese
• 1 Jar Simply Better Pistachio Spread
• 1 Vanilla Pod, split in half and seeds removed
• 4 Simply Better Corn Fed Free Range Eggs
• 1 Carton Simply Better Single Source Jersey Irish Cream
• 2 Tbsp. Plain Flour, sifted
• Fresh Berries and Pistachio Spread, to serve (optional)

DIRECTIONS

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Grease and line a 9.5” springform cake tin with parchment paper. Beat the cream cheese, vanilla and pistachio cream in a large bowl for 4-5 minutes with an electric mixer. Mix in the eggs one at a time, then fold in the flour. Finally fold in the cream.
2. Using a spatula, transfer to the tin and bake for 45 minutes until puffy and deep brown on top. It should still be very wobbly in the middle. Leave to cool completely in the tin, then chill for at least 1 hour or up to 2 days before cutting into slices to serve one plates with a drizzle of the pistachio spread and some fresh berries, if liked.