Pistachio Cardamom Cheesecake Recipes

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PISTACHIO AND CARDAMOM CUPCAKES



Pistachio and Cardamom Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 24 cupcakes

Number Of Ingredients 27

Cupcakes:
3 cups all-purpose flour
5 tablespoons pistachio instant pudding
1 tablespoon baking powder
1 teaspoon ground cardamom
1 1/4 cup buttermilk
1/2 cup sour cream
1/3 cup vegetable oil
2 cups sugar
4 ounces (1 stick) unsalted butter
1 tablespoon vanilla extract
1 teaspoon almond extract
1 dram (1/16-ounce) pistachio flavored oil
5 large eggs
1/2 cup chopped salted pistachios
1 cup pitted chopped dates
1 cup honey
2 tablespoons ground cardamom
1 pound unsalted butter
8 ounces cream cheese
1/4 cup fresh orange juice
2 tablespoons orange extract
1 tablespoon vanilla extract
1 teaspoon salt
1 orange, zested
2 pounds powdered sugar
1/4 cup toasted pistachios, seasoned with salt and pepper, for garnish.

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular cupcake liners.
  • Sift the flour, instant pistachio pudding, baking powder and cardamom into a bowl. Combine the buttermilk, sour cream and oil into another bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the sugar and butter until the mixture is lighter in color and fluffy, about 7 minutes. Add the vanilla, almond and pistachio flavors. Add one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lower speed, add the flour mixture and the buttermilk mixture, alternating between the two, beginning and ending with the flour. Lastly, fold in by hand, the salted chopped pistachios.
  • Fill the prepared cupcake liners half full with batter and bake until golden and baked though, 25 minutes. Cool the cupcakes completely.
  • For the date and honey filling: In a heavy-bottomed saucepan, combine the dates, honey, 1/4 cup water and cardamom together and cook until over medium-low heat until the mixtures becomes thicker, 10 to 15 minutes. Transfer the mixture to a dish and cool.
  • For the orange cream cheese frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment at medium-high speed until the mixture is light and fluffy, about 5 minutes. Add the juice, orange extract, vanilla extract, salt and zest and beat until fully incorporated. Then lower the speed and add the powdered sugar incrementally and beat for 3 more minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
  • To assemble: Using an apple corer, remove a piece of the cupcake from the center. Fill the cupcake with 1 teaspoon of the date and honey filling. Using a large round tip #809, pipe the orange cream cheese frosting and garnish with the toasted pistachios

DATE, PISTACHIO AND CARDAMOM CAKE



Date, Pistachio and Cardamom Cake image

Provided by Aarti Sequeira

Time P3DT3h35m

Yield 8 servings

Number Of Ingredients 17

1 pound pitted dates (about 30 dates)
1 cup brandy
1/2 cup whole unsalted pistachios, shelled
1/4 cup chopped crystallized ginger
Cooking spray
1 1/4 cup all-purpose flour
2 teaspoons ground cardamom
2 teaspoons ground coriander, optional
1 1/2 sticks unsalted butter, at room temperature
3/4 cup fine sugar
3 eggs, at room temperature
2 tablespoons molasses
1 teaspoon vanilla extract
Pinch of salt
Whipped cream, optional for serving
Minced pistachios, optional for serving
Powdered sugar, for serving

Steps:

  • Coarsely chop the dates in a food processor. Transfer to a 32-ounce jar. Add the brandy, pistachios and ginger. Seal, and then shake until well combined. Store the mixture in a cool, dry place away from direct sunlight for 3 days, shaking once a day. Preheat the oven to 300 degrees F. Spray an 8- by 3-inch round springform pan with cooking spray and line the bottom and sides with wax paper. Have the wax paper go a little taller than the sides of the pan.
  • In a small bowl, sift together the flour, cardamom and coriander (if using), and reserve. In a stand mixer, or using a hand mixer, beat the butter and sugar together until light and fluffy. Gradually whisk in the eggs, one at a time, beating in between additions, until combined. Add the molasses, vanilla extract, salt and brandied fruit mixture, and gently beat until well combined. Add the sifted flour mixture, a little at a time. When it is all mixed in, beat at high speed for about 10 seconds. Pour into the prepared springform pan. Place a metal brownie pan on the floor of your oven. Fill with water; this will keep your cake moist. Pop the cake into the middle of your oven, and cook for 3 to 3 1/4 hours, turning once halfway through. You'll know the cake is cooked when a skewer pushed into the center of the cake, all the way to the bottom, comes out clean. Remove from the oven, and allow to rest in the pan on a cooling rack. Once completely cool, remove the cake from the pan, but keep covered in the wax paper to keep moist.
  • To serve: Make a snowflake out of a piece of paper like you did in primary school (you can also use a doily for this). Place it gently on top of the cake. Spoon a little powdered sugar in a strainer and dust the surface of the cake. Remove the paper to reveal a powdered sugar snowflake. You can serve with a dollop of whipped cream and minced pistachios too if you like.

PISTACHIO CARDAMOM CHEESECAKE



Pistachio Cardamom Cheesecake image

Cardamom has a sweet and warm taste that makes you think of clove, allspice and pepper all wrapped in one spice. Mix it with pistachios and add to cheesecake for a dessert that suggests the exotic flavors of India. -Carolyn Harkonnen, Loomis, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/4 cups finely crushed animal crackers
3 tablespoons packed brown sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 tablespoon lemon juice
1-1/2 teaspoons ground cardamom
1 drop green food coloring, optional
3 eggs, lightly beaten
1/2 cup pistachios, finely chopped
Sweetened whipped cream, optional
Optional: Additional chopped pistachios and animal cracker crumbs

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake for 15 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the milk, lemon juice, cardamom and, if desired, food coloring. Add eggs; beat on low speed just until combined. Fold in pistachios. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake for 35-40 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Top cheesecake with whipped cream and sprinkle with pistachios and cracker crumbs if desired.

Nutrition Facts : Calories 375 calories, Fat 26g fat (14g saturated fat), Cholesterol 118mg cholesterol, Sodium 259mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 9g protein.

PISTACHIO CARDAMOM CHEESECAKE



Pistachio Cardamom Cheesecake image

Provided by My Food and Family

Categories     Home

Time 4h55m

Yield 8 servings

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, room temperature
1/2 cup sugar
1 Tbsp. lemon juice
1 tsp. ground cardamom
2 large eggs
1/2 cup plus 4 tsp. chopped pistachios, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup whipped cream

Steps:

  • Preheat oven to 325°F.
  • In a mixer fitted with the paddle attachment, beat cream cheese, sugar, lemon juice and cardamom until smooth. Add eggs and beat on low until just combined. Gently stir in 1/2 cup pistachios.
  • Pour filling into graham cracker crust; place on a rimmed baking sheet.
  • Bake 40 min. or until center is almost set. Cool 1 hour at room temperature, then chill for at least 3 hours or overnight.
  • Garnish each slice with 1 Tbsp. whipped cream and 1/2 tsp. chopped pistachios.

Nutrition Facts : Calories 450, Fat 33 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 115 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

PISTACHIO-CRUSTED CHEESECAKE WITH ORANGE-CARAMEL SAUCE



Pistachio-Crusted Cheesecake With Orange-Caramel Sauce image

Provided by Molly O'Neill

Categories     dessert

Time 4h10m

Yield Twelve servings

Number Of Ingredients 21

3 8-ounce containers plain low-fat yogurt
1 1/2 pounds cream cheese, at room temperature
1 cup sugar
1 teaspoon grated lemon zest
4 eggs, at room temperature
1/4 teaspoon kosher salt
2 tablespoons all-purpose flour
2 tablespoons plus 1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
1 tablespoon honey
1 cup shelled pistachios
1 1/2 teaspoons grated orange zest
1/8 teaspoon kosher salt
1 teaspoon ground cinnamon
5 tablespoons sugar
4 tablespoons unsalted butter, melted and cooled, plus additional for greasing pan
4 oranges
1/4 cup orange juice
1 cup sugar
3 tablespoons water
1/2 cup heavy cream

Steps:

  • The cake must be made one day before serving. To begin making the filling, place a sieve over a bowl and line it with a double layer of paper towels. Spoon the yogurt into the sieve and let drain for 2 hours.
  • Preheat oven to 325 degrees. To make the crust, place pistachios, orange zest, salt, cinnamon and sugar in a food processor and pulse until nuts are ground. Put in a bowl and stir in the melted butter.
  • Butter a 9-inch springform pan. Press the pistachio mixture into the bottom of it and set aside.
  • To continue making the filling, place the cream cheese in a large mixing bowl. Using an electric mixer, gradually add the sugar, beating until light. Stop and scrape down the sides and bottom of the bowl as necessary while incorporating ingredients. Add the lemon zest and the drained yogurt, then the eggs, one at a time. Mix in the salt and flour, then the lemon juice, vanilla and honey.
  • Pour the batter into the prepared pan. Place in a large roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until the cheesecake is set, about 1 1/2 hours.
  • Remove cake from the water and let cool. Cover with plastic and refrigerate overnight.
  • To make the sauce, use a paring knife to remove all peel and pith from the oranges, working over a bowl to collect any juice. Cut the orange sections out from between the membranes and place in the bowl. Add the 1/4 cup orange juice to the bowl and set aside.
  • Stir the sugar and water together in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals from the sides of the pan. Place over low-medium heat and cook without stirring until the sugar turns a nice caramel color. Remove from heat and carefully pour in the heavy cream, as the mixture may spatter. Return to the heat and stir until the caramel is dissolved. Remove from heat and stir in the oranges and juice. Set aside. (The sauce can be made ahead, refrigerated and warmed slightly before serving.)
  • Release the sides of the springform pan. To cut the cake, rinse a large sharp knife under hot water and cut a slice of cake. Wipe off the knife and reheat with hot water before slicing the next piece. Place on dessert plates and spoon a pool of sauce, with orange sections, beside each slice. Serve.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 13 grams, Carbohydrate 57 grams, Fat 34 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 17 grams, Sodium 331 milligrams, Sugar 52 grams, TransFat 0 grams

PISTACHIO BRITTLE CHEESECAKE



Pistachio Brittle Cheesecake image

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

Crust:
1 (5 1/2-ounce) package shortbread cookies
1/2 cup natural unsalted pistachios
1/4 cup sugar
1/4 cup (1/2 stick) chilled unsalted butter, diced
filling and topping
3 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 teaspoon ground cardamom
4 large eggs, room temperature
2 1/4 cups sour cream
1/2 cup pear nectar
2 tablespoons all purpose flour
2 teaspoons vanilla extract
5 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
Pistachio Brittle

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.

BLUEBERRY & PISTACHIO CAKE WITH CARDAMOM CREAM



Blueberry & pistachio cake with cardamom cream image

Reader Janine Watkins shares her recipe for a light and nutty celebration sandwich sponge with floral notes and bursting berries

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h

Number Of Ingredients 12

4 large eggs
225g golden caster sugar , plus extra for dusting
175g butter , melted and cooled
200g self-raising flour , plus extra for dusting
85g pistachio , ground
50g blueberry
100g butter , softened
200g icing sugar
seeds from 6 cardamom pod , ground
200ml double cream
85g pistachio , roughly chopped
200g blueberry

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
  • Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick - when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
  • Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
  • To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
  • Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.

Nutrition Facts : Calories 564 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

PISTACHIO CHEESECAKE



Pistachio Cheesecake image

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

2 cups all-purpose flour
1/2 cup ground almonds
1/2 cup cold butter
6 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 packages (3.4 ounces each) instant pistachio pudding mix
5 eggs, lightly beaten
Chocolate syrup
Whipped cream and chopped pistachios, optional

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.

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From bbc.co.uk


20 BEST PISTACHIO DESSERTS - INSANELY GOOD RECIPES
2022-06-12 17. Pistachio Pudding Trifle. Silky, smooth, and very sophisticated, this trifle will add a touch of class to any event. Aside from the delicious flavors, it’s also really pretty. Layers of green, white, and golden brown nuts make this striped sundae a guaranteed favorite. 18.
From insanelygoodrecipes.com


BAKED VEGAN PISTACHIO CHEESECAKE (RICH AND DELICIOUS!)
Baking: Bake the cheesecake for 15 minutes at 175°C (347°F), then reduce the heat to 160°C (320°F) and bake for a further 30-35 minutes. Cooldown and serving: Once baked, carefully remove the cake from the oven and allow for it to cool down completely before decorating with crushed pistachios.
From romylondonuk.com


MANGO CARDAMOM CHEESECAKE WITH A PISTACHIO CRUST
A smooth cheesecake like this one will earn the utmost respect from even your pickiest of friends, and will give them the (false) impression that you slaved for hours over the stunning combination of colors, flavors, and textures. Mangoes, pistachio nuts, and cardamom are stalwarts in many an Indian dessert. Here they are showcased in the ...
From app.ckbk.com


PISTACHIO CAKE WITH CARDAMOM GLAZE RECIPE - THE SPRUCE EATS
2022-05-25 In a separate bowl, sift together the flour, ground pistachios, baking powder, baking soda, and salt. Beat the dry ingredients into the wet and pour the batter into the prepared pan. Bake for 50 to 55 minutes or until a toothpick comes out clean. Make the glaze by whisking together the powdered sugar, milk, cardamom, and salt until smooth.
From thespruceeats.com


ROSE AND CARDAMOM CHEESECAKE RECIPE - THE TELEGRAPH
2013-03-18 Preheat the oven to 180°C/350°F/gas mark 4. Line and grease a 23cm (9in) springform cake tin. Finely chop the whole pistachios in a food processor or blender. In a large mixing-bowl, whisk ...
From telegraph.co.uk


CARDAMOM CHEESECAKE - THERESCIPES.INFO
Press onto the bottom of a greased 9-in. square baking pan. In a large bowl, beat the cream cheese, sugar, 1 teaspoon cardamom and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. In a small bowl, combine the flour, oats, brown sugar and remaining cardamom. Cut in cold butter until crumbly. Stir in almonds.
From therecipes.info


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