Mascarpone Cheesecake With Honeyed Pistachios Food

WHITE CHOCOLATE, MASCARPONE & PISTACHIO CHEESECAKE

Steps:

• Line the base of a deep 20cm springform cake tin with baking parchment and butter the base and sides. Melt the white chocolate in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water). Alternatively, melt the chocolate in a microwave in short bursts. When the chocolate is completely smooth, stir in the biscuits and a small pinch of salt. Press into the base of the tin, all the way to the edges, ensuring the base is even. Put in the fridge to chill for at least 20 mins.
• Heat the oven to 140C/120C fan/gas 1. Beat the mascarpone, yogurt, eggs, caster sugar, lemon zest and juice and vanilla bean paste together with an electric whisk until smooth, then tip over the biscuit base. Transfer the tin to a baking tray and bake for 45 mins until almost set, with just a slight wobble in the middle. Turn the oven off with the cheesecake inside, and leave the door ajar. Leave the cheesecake to cool completely.
• Once completely cool and set, loosen the sides and base of the tin with a knife, and carefully transfer the cheesecake to a serving plate. Scatter over the pistachios and dust with the icing sugar, then serve with the berries on the side.

MASCARPONE TART WITH HONEY, ORANGES, AND PISTACHIOS

Steps:

• To cool the crust quickly, place it on a rack, position a fan a few feet away (aiming toward the crust), and turn the fan on medium speed.
• Preheat oven to 400°F. Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 24 minutes. Cool completely on rack.
• Meanwhile, grate enough orange peel to measure 1 1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.
• Combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; sprinkle with pistachios. Drizzle with remaining 1 tablespoon honey and serve.

MASCARPONE CHEESECAKE WITH HONEYED PISTACHIOS

Steps:

• PREPARE THE HONEY-ROASTED PISTACHIOS:.
• Preheat oven to 350ºF.
• Warm the honey in a medium bowl to microwave for 10 seconds; warm it slightly.
• Add nuts, sugar and salt to the honey bowl and toss to coat well; toss again.
• Spread the nuts onto a parchment-lined baking sheet, separating them, and bake for 10 minutes.
• Stir the nuts after 5 minutes.
• Cool completely, and then separate again.
• Place the nuts in food processor and make sure not to overprocess. They can be prepared up to one week ahead of time & stored in air tight containers.
• PREPARE THE CRUST:.
• Preheat oven to 350ºF.
• To make crust mix the ground biscotti, sugar, & unsalted butter in large bowl.
• Wrap bottom of 9" springform pan tightly with foil(to prevent water from seeping into the pan while baking in a bain marie.).
• Butter pan with butter or use cooking spray.
• Pour crumb into the prepared pan and press evenly to form a crust.
• Bake the crust until crisp and golden, about 10-12 minutes.
• Cool completely before filling.
• PREPARE THE FILLING:.
• Preheat oven to 350ºF.
• Place cream cheese and sugar in the bowl of an electric mixer, & beat on low speed until batter is smooth.
• Scrape the sides of bowl often to acertain even mixing.
• Add the mascarpone cheese until well combined, then beat in the eggs, one at a time.
• Add lemon or orange zest, juice, vanilla and salt and mix to combine.
• Pour the filling into prepared crust.
• Place the crust pan in a larger pan or deep baking dish.
• Once in oven, add boiling water to come halfway up the sides of the crust pan.
• Bake cheesecake until it's puffed around the edges and the center jiggles a bit when the pan is tapped lightly, about 45-60 minutes.
• Turn off oven and leave the cake in the oven with door slightly open for another 30 minutes to cool gradually, so the top won't crack.
• Remove cake from oven and allow to cool;.
• then chill in the refrigerator overnight. (You can serve after cooling 4 hrs.) However it is preferable to chill a minimum fo 12 hours.
• Carefully remove the sides from springform pan to release cheesecake. Place on a large serving platter or cake stand.
• ASSEMBLY:.
• Sprinkle the pistachios over the entire top of the cheesecake, to garnish. The pistachios will stay put if you apply a little pressure.
• Warm the honey in the microwave for 10 seconds or on stove-top.
• Drizzle honey over the whole cheesecake or over each slice and drizzle the honey on cheesecake as well as on the dessert plate. Also, use a sprinkling of the pistachios and a sprig of mint.
• Now sit back and enjoy this wonderfully delectable dessert with a great cup of freshly brewed coffee.