raisin, pistachio and honey cheesecake

I used this recipe from Simon Rimmer's book 'The Seasoned Vegetarian'. I first served it when I had my family over for dinner, and they loved it.

Ingredients:

For the biscuit base:

• 250g water biscuits, crushed (I used the food processor)
• 125g butter, melted (I ended up using almost twice that amount, or the mixture wouldn't stick...)
• 75g demerara suger (I used brown sugar)

For the filling:

• 1kg ricotta cheese
• 200 cream cheese (I used Philadelphia)
• 6 eggs
• 100g caster sugar
• 100g honey
• 200 shelled unsalted pistachios
• 200g golden raisins

Sauce:

• 100g honey
• 100g shelled unsalted pistachios
• thick Greek yoghurt, to serve

Preheat the oven to 180°C (fan) or 160°C (gas). Combine the biscuits, butter and sugar, then press the mixture into the base of a buttered 25cm spingform cake tin.
For the topping, beat together the ricotta and cream cheese, eggs, sugar and honey, then fold in the nuts and golden raisins. Spoon the mixture on to the biscuit base.
Bake the cake for 1 hour until lightly golden brown and firm.
Turn off the oven, open the door slightly and allow the cheesecake to cool completely in the oven. When cool, run a knife around the sides to loosen it, release the clip and remove cake from tin.
For the sauce, warm the honey with the nuts in a pan.
Cut the cake into wedges, pour over the warm sauce and serve with thick Greek yoghurt.