Pistachio Crusted Cheesecake With Orange Caramel Sauce Recipes

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.

ORANGE CHEESECAKE WITH CARAMEL-ORANGE SAUCE

Steps:

• Position rack in center of oven; preheat to 450°F. Grind crackers and sugar in processor until fine crumbs form. Add butter; process until crumbs are slightly moist. Press onto bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until set, about 12 minutes. Transfer to rack; cool completely. Maintain oven temperature.
• For filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, liqueur, orange peel and vanilla. Beat just until blended. Pour filling into crust-lined pan.
• Bake cake 15 minutes. Reduce oven temperature to 300°F. Bake until cake is puffed, outer 2-inch edge is set and center moves just slightly when shaken, about 55 minutes longer. Transfer cake to rack. Run knife around pan sides to loosen; cool. Chill cheesecake overnight. (Can be made 2 days ahead. Cover; keep chilled.)
• Serve with Caramel-Orange Sauce.

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.

RICOTTA CHEESECAKE WITH CARAMEL-ORANGE SAUCE

Steps:

• For crust:
• Position rack in center of oven; preheat to 350°F. Blend graham cracker crumbs, brown sugar, flour, and coarse salt in processor. Add melted butter and 2 tablespoons water; process until crumbs are evenly moistened. Transfer crumb mixture to 9-inch springform pan with 2 1/2-inch-high sides; press mixture firmly onto bottom and 1 3/4 inches up sides of pan. Bake crust until set, about 15 minutes. Cool crust in pan. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
• For filling:
• Line sieve with 3 layers of cheesecloth; set over medium bowl. Place ricotta cheese in prepared sieve; wrap cheesecloth around ricotta and squeeze gently to remove excess liquid. Cover and chill overnight (additional liquid will drain from ricotta). Preheat oven to 325°F. Wrap 3 layers of foil around outside of springform pan with crust, covering completely. Using electric mixer, beat cream cheese in large bowl until smooth. Add drained ricotta cheese and beat until blended. Scrape in seeds from vanilla bean; beat until well blended (reserve bean for another use). Add sugar, orange peel, vanilla extract, and coarse salt; beat until smooth. Add eggs 1 at a time, beating until blended after each addition. Transfer filling to baked crust in pan. Place springform pan with cake in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes. Transfer cheesecake to rack and cool in pan 1 hour. Chill cheesecake uncovered overnight.
• Using small knife, cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Cut cake into wedges and serve with Caramel-Orange Sauce .

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.

CHOCOLATE PISTACHIO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine all crust ingredients and mix until well combined. Press the cookie mixture into the bottom and sides of a 10-inch tart pan. Bake the crust until fragrant, about 8 minutes. Allow to cool for at least 15 minutes before adding the filling.
• To prepare the filling, place the cream cheese and sugar in a large metal bowl and, using an electric mixer, beat until creamy and smooth, about 4 minutes. Turn the mixer off and scrape the sides of the bowl with a rubber spatula. Continue mixing on low and add the egg; beat to incorporate. Scrape the sides of the bowl again. With the mixer still on low, pour in melted chocolate, and mix.
• Pour the filling mixture over the cooled crust. If the mixture is too firm to settle, smooth the top of the filling with a few drops of water. Bake until the cake rises and puffs at the center, about 25 minutes. Remove fr om the oven and place on a wire rack to cool. Refrigerate at least 4 hours before proceeding.
• To make the cream, combine powdered sugar and pistachios in a food processor. While the processor is running, slowly pour in heavy cream.
• Within a few minutes the mixture will thicken. Spread the cream over the cheesecake.
• Slice, serve, and enjoy!

HONEY-PISTACHIO CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs, butter and 1/2 cup nuts; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar, vanilla and 1/2 cup honey in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top cheesecake with remaining nuts, then drizzle with remaining honey before serving.

ORANGE CRèME CARAMEL CHEESECAKES

Steps:

• Heat oven to 150C/fan 130C/gas 2. In a small pan, bring the cream to the boil with the orange peel, then set aside to infuse. Tip 140g/5oz sugar into another saucepan with just enough water to make it sludgy. Bring to the boil, then turn the heat down to a simmer and boil to make a darkish caramel. Add 2 tbsp of the orange liqueur (watch out as it will splutter). Leave it to settle slightly, then pour the caramel over the base of 6 x 250ml ramekins and set aside.
• Beat the cream cheese and the remaining 85g/3oz sugar together in a large bowl, then beat in the eggs and the remaining orange liqueur. Strain in the infused cream, then beat everything together to make a custard. Skim off any froth and set aside.
• Boil the kettle. Place the ramekins in a deep roasting tin. Divide the custard between them - it will only come to halfway - then bring the tin to the oven and fill with hot water from the kettle so it comes halfway up the outside of the ramekin dishes. Bake the cheesecakes for 40 mins or until just set, then remove from the oven and the tin. Leave to cool, then chill at least overnight. These can be made up to 2 days ahead and left to chill.
• Up to 2 days before serving, make the bases. Crumble the biscuits into a food processor, then blitz to fine crumbs. Add the melted butter and pulse until everything is mixed. Line a flat baking tray with greaseproof paper, tip the base mix onto it, then top with another sheet of greaseproof paper. Gently roll the mix out until large enough to cut 6 bases the same size as the ramekins out of it. Chill.
• To make the caramel squiggles, heat the sugar with a little water in a saucepan and boil to make caramel, then set aside to cool slightly. Line a tray with baking parchment and grease with a little oil. Drizzle the caramel up and down so that all the strands of caramel stick together to create stars, then leave to set.
• To serve, use a cutter the same diameter as the ramekin to cut out 6 bases from the biscuit mix. Lift the bases onto 6 plates. Unmould the cheesecakes, saving the caramel sauce in the ramekin. Top the bases with the crème caramels, drizzle the sauce over and around the plates, garnish with a star and serve.

ORANGE CITRUS CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
• Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
• Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
• Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
• Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
• Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
• Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
• Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
• Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

PISTACHIO CRUSTED BLACK COD FILLETS IN A SICILIAN SAUCE

Steps:

• Plump sultanas in 1/2 cup of white wine.
• Dip fish fillets in egg white, then coat with nuts and refrigerate while preparing the sauce.
• Begin preparing the sauce by heating olive oil in a large skillet. Add diced onion and fennel and saute until softened and onions have begun to caramelize just slightly. Then add mushrooms, garlic paste, and thyme. Salt lightly to draw out the juices and add pepper to taste. Once mushrooms have cooked down, add remainder of wine, orange juice, orange zest, olives, capers, pine nuts and sultanas including the wine in which they had been soaking. Continue to simmer to allow all the flavors to marry.
• In another skillet, heat about 1 inch of oil until hot enough for frying and gently slide in the fillets. Cook a few minutes on one side, then gently turn and cook a few minutes more. Remove and drain on a paper towel.
• For plating, spoon a generous amount of sauce onto a plate and top with the fillet.

PISTACHIO CRUSTED CHICKEN BREASTS WITH SUN-DRIED CHERRY AND ORANGE SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
• Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
• Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
• Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
• While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.