WHIPPED CHEESECAKES WITH PISTACHIO CRUST
Steps:
- For the pistachio crust: Blend the pistachios, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture clumps together. Distribute the mixture among 6 to 8 serving glasses, then use a muddler or the back of a spoon to pack it down firmly. Set aside while you make the filling.
- For the cheesecake: Beat together the cream cheese and powdered sugar with an electric mixer fitted with a whisk attachment on high speed until smooth. Beat in the vanilla, almond extract and salt, then add the yogurt. Beat on high until combined and smooth, a few seconds. Add the heavy cream and beat on high until the mixture holds stiff peaks, about another minute. Distribute the mixture among the serving glasses, then chill for 1 hour or up to overnight.
- For the raspberries: Add 1 cup raspberries to a medium bowl along with the granulated sugar and lemon juice. Muddle slightly with the back of a wooden spoon or muddler, then add the remaining raspberries and mix to combine. Allow to sit for 30 minutes for a juicy sauce or serve immediately. Spoon 2 tablespoons over each cheesecake and serve.
PISTACHIO-RICOTTA CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 10 to 12 slices of cheesecake
Number Of Ingredients 14
Steps:
- Make the crust: Position a rack in the lower third of the oven; preheat to 325˚. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool.
- Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes.
- Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined.
- Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours.
- Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving.
PISTACHIO CHEESECAKE
This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I created it one Christmas Eve and my family raved about it. I've never seen cheesecake disappear so quickly! -Karen Ankerson, Manistee, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes. , Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust. , Place pan on a baking sheet. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.
Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.
PISTACHIO CHEESECAKE
Make and share this Pistachio Cheesecake recipe from Food.com.
Provided by Chef 313014
Categories Cheesecake
Time 15m
Yield 16 squares, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For bottom layer: Preheat oven to 350°F Mix flour, butter and sugar until crumbly.
- Spread evenly over bottom of ungreased 9-inch square baking pan. Press firmly. Bake for 15 minutes. Cool completely.
- Cheesecake layer: In medium bowl, beat together cream cheese and icing sugar.
- In small bowl, combine milk and instant pudding. Beat pudding mixture into cream cheese mixture, until well mixed.
- Spoon over base. Refrigerate for at least one hour before serving.
- Cut into small squares and top with whipped cream.
Nutrition Facts : Calories 715.1, Fat 45.1, SaturatedFat 28.2, Cholesterol 129.5, Sodium 356.7, Carbohydrate 70, Fiber 0.8, Sugar 44.5, Protein 9.7
PISTACHIO CHEESECAKE TRIANGLES
Looking for an elegant dessert? Then check out this chocolate crusted vanilla cheesecake sprinkled with pistachio - the perfect treat to serve a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 300°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix all crust ingredients. Press mixture in bottom of baking dish. Set aside.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in condensed milk, orange peel, almond extract and vanilla until well blended. At low speed, beat in 1 egg at a time just until blended. Pour over crust. Sprinkle 3 tablespoons pistachio nuts over cream cheese mixture.
- Bake 35 to 45 minutes or until center is set. Cool in pan on wire rack 1 hour. Refrigerate at least 4 hours or overnight before serving. Cut into 8 squares; cut in half diagonally.
Nutrition Facts : Calories 420, Carbohydrate 31 g, Cholesterol 125 mg, Fat 4, Fiber 1 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 22 g, TransFat 1 1/2 g
WHITE CHOCOLATE, MASCARPONE & PISTACHIO CHEESECAKE
Try this baked cheesecake with a difference. With a slightly sour tang, plus white chocolate and pistachio flavours, it's a heavenly dessert
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 399 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
PISTACHIO BRITTLE CHEESECAKE
Categories Cake Food Processor Mixer Cheese Chocolate Dairy Bake Christmas Cream Cheese Pistachio Winter Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- For crust:
- Preheat oven to 350°F. Blend shortbread, nuts and sugar in processor until nuts are finely ground. Add butter; process until moist clumps form. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake crust until golden, about 15 minutes. Cool crust.
- For filling and topping:
- Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time. Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended. Pour filling over crust.
- Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes. Transfer cheesecake to rack; let cool 10 minutes.
- Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth (do not allow bottom of bowl to touch water). Cool chocolate to lukewarm; whisk in remaining 1 1/4 cups sour cream.
- Spread topping over warm filling. Refrigerate cake uncovered overnight. Cut around pan sides; release pan sides. Place cake on platter. Stand brittle pieces on edge in topping on cheesecake.
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Category Cakes, DessertsCalories 286 per servingTotal Time 1 hr 45 mins
- For the crust, place the flour, ground nuts and sugar in a food processor. Pulse a few times to combine.
- Cut up the butter and add it to the flour mixture already in the food processor along with the almond extract. Pulse until the mixture resembles small crumbs. Press into the bottom of the prepared pan and about 1 inch up the sides. Chill for 30 minutes.
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