In this dessert, the floral and citrus notes of cardamom cut through the richness of cream and cheese, and you don't even need to bake it!
250g digestive biscuits
150g melted butter
1 tbsp powdered gelatine
500g cream cheese
1 tsp cardamom powder
1 tsp vanilla extract
1 tbsp lemon juice
½ cup honey
300ml thickened cream
¼ cup crushed pistachios
Place the biscuits in a plastic bag and bash with a rolling pin into coarse crumbs.
Mix with the melted butter and press into the base and sides of a lined 20cm springform tin. Refrigerate for 20 minutes.
Completely dissolve the gelatine in ¼ cup of hot water.
Beat the cream cheese, cardamom powder, vanilla extract, lemon juice, honey and gelatine mixture together until combined and fluffy.
Whip the thickened cream to soft peaks and fold through the cream cheese mixture until completely combined.
Fill the base with the mixture, smooth the top and scatter with the pistachios.
Refrigerate for at least 4 hours before serving.