Pistachio Cheesecake Recipes

PISTACHIO CHEESECAKE

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.

PISTACHIO-RICOTTA CHEESECAKE

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 BRITTLE CHEESECAKE

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.

PISTACHIO CARDAMOM CHEESECAKE

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.

PISTACHIO CHEESECAKE

Steps:

• In a small bowl, combine flour, sugar, and almonds; cut in butter until crumbly. Press onto the bottom and 1 1/4 inches up the sides of a greased 9- or 10-inch springform pan. Bake at 400 degrees for 10 minutes, or until lightly browned.
• Meanwhile, in a large mixing bowl, beat room temperature cream cheese, milk and pudding mixes until smooth. (Note: if the cream cheese is not at room temperature, the cheesecake will turn out with small lumps.) Add eggs; beat on low speed just until combined. Do not overbeat. Pour mixture over crust. Put a piece of foil underneath the pan and wrap it up a little bit on the sides.
• Place pan in another pan or cooking dish that is about 2 or 3 inches larger around than the springform pan. Place pan in the oven and pour boiling water into the water bath pan about halfway up the sides of the springform pan.
• Reduce the heat to 350 degrees. Bake for 50-60 minutes or until the center is almost set. Place on a wire rack until the cheesecake has cooled. Carefully run a knife around the edge of the pan to loosen. Refrigerate, covered, overnight (the cheesecake is even better if you leave it in the refrigerator for 2 days before eating).
• Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios, if desired.

PISTACHIO-CRUSTED CHEESECAKE WITH ORANGE-CARAMEL SAUCE

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.

PISTACHIO CHEESECAKE

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.

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.