Pistachio Shortbread Cheesecake Crust Recipes

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PISTACHIO-SHORTBREAD CRUST



Pistachio-Shortbread Crust image

This recipe is the crust for the Apricot Chiffon Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 5

5 ounces shortbread cookies, broken
3 ounces shelled unsalted pistachios (2/3 cup)
1/4 cup sugar
1/2 teaspoon coarse salt
2 ounces (4 tablespoons) unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees. Pulse cookies in a food processor until crumbs form. (You should have 1 cup.) Process with pistachios, sugar, and salt, until fine crumbs form. Add butter, and process until mixture holds together.
  • Press crumb mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes. Bake until golden brown, 17 to 20 minutes. Transfer to a wire rack, and let cool.

WHIPPED CHEESECAKES WITH PISTACHIO CRUST



Whipped Cheesecakes with Pistachio Crust image

Provided by Molly Yeh

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup roasted pistachios
1/4 cup granulated sugar
Pinch kosher salt
3 tablespoons unsalted butter
1/2 cup cream cheese, at room temperature
1/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon kosher salt
1/2 cup plain full-fat Greek yogurt
1/2 cup heavy cream
2 cups fresh raspberries
1/4 cup granulated sugar
Juice from 1 lemon

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.

NEW YORK CHEESECAKE WITH SHORTBREAD CRUST



New York Cheesecake with Shortbread Crust image

Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. -Karen Nielson, St. George, Utah

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 23

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
2 large egg yolks
1 teaspoon vanilla extract
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1/2 cup heavy whipping cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
5 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature
1-1/4 cups sugar
1/4 cup cornstarch
2 cups cranberry juice
1 teaspoon lemon juice
2 cups fresh or frozen unsweetened raspberries, divided
1 tablespoon butter
1 cup fresh or frozen blueberries
1 cup fresh or frozen blackberries or boysenberries

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.

Nutrition Facts : Calories 494 calories, Fat 36g fat (21g saturated fat), Cholesterol 200mg cholesterol, Sodium 295mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.

PISTACHIO SHORTBREAD CHEESECAKE CRUST



PISTACHIO SHORTBREAD CHEESECAKE CRUST image

Categories     Cake     Nut

Yield 1 crust

Number Of Ingredients 6

¼ cup sugar
1 (5.3 ounce) box shortbread cookies
1 cup shelled pistachios, lightly toasted on a cookie sheet
½ teaspoon sea salt
1 teaspoon grated lemon peel
2 ounces butter, melted

Steps:

  • - Using a food processor, pulse together the shortbread, pistachios, sugar, salt, and grated lemon peel until finely broken up. - Add melted butter and pulse mixture again until small clumps form. - Press crust into prepared cake pan.

CHOCOLATE PISTACHIO CHEESECAKE



Chocolate Pistachio Cheesecake image

Make and share this Chocolate Pistachio Cheesecake recipe from Food.com.

Provided by LilPinkieJ

Categories     Cheesecake

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups Oreo cookie crumbs
1/2 cup unsalted pistachios, ground in a food processor
1/4 cup sugar
4 ounces butter, melted
1 lb cream cheese (room temperature)
6 ounces dark chocolate, melted
1 egg
1/3 cup sugar
1 cup unsalted pistachios
1 cup heavy cream
2 cups powdered sugar

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!

Nutrition Facts : Calories 819.4, Fat 64.3, SaturatedFat 34.9, Cholesterol 160, Sodium 275.2, Carbohydrate 59.6, Fiber 5.9, Sugar 46.1, Protein 13.3

PISTACHIO BAKED CHEESECAKE



PISTACHIO BAKED CHEESECAKE image

A baked rich pistachio cheesecake with buttercream frosting and shortbread crust! A request from my daughter to make a pistachio cheesecake for her birthday. This recipe is based off "The Midnight Baker - Pistachio Cheesecake", available here: https://bakeatmidnite.com/pistachio-cheesecake/ Thanks for sharing!

Provided by a_goddess

Categories     Dessert

Time 1h45m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 14

1 cup flour
1/2 cup sliced almonds
1/4 cup sugar
1/2 cup unsalted butter
1/4 teaspoon almond extract
6 (8 ounce) softened cream cheese
2 (99 g) packages instant pistachio pudding mix
5 eggs
300 ml sweetened condensed milk
2 cups icing sugar
1/2 cup butter
1 teaspoon almond extract
2 tablespoons whipped cream
1/8 cup pistachios

Steps:

  • Lightly spray 9" spring-form pan with olive oil or grease lightly with butter.
  • Crust - blend: flour, nuts, sugar, butter, almond extract (all crust ingredients), pulse until mixture resembles small crumbs. Press into bottom of pan. Chill while preparing other ingredients (20 min).
  • Preheat oven to 350°F.
  • Filling - mix: cream cheese, condensed milk until smooth. Add eggs 1 at a time on low speed. Separate 1/2 the mixture out into a medium bowl and set aside. Mix the other 1/2 in the mixer with the pudding mix - it will be thicker.
  • On top of the crust, put spoonfuls of plain cream cheese and alternate with the pistachio cream cheese mix. Use a butter knife, run in curved lines to create marble effect and smooth top with a spoon.
  • Place on a bake sheet and bake for 55-65 min until the center is almost set (about the size of a quarter or 1" in the middle). Fill a casserole dish (oven safe) with water and place in the oven at the same time. This will steam the cheesecake, preventing cracking.
  • When time is up, turn off oven and let the cake cool slowly with the other dish of water, to prevent cheesecake from cracking. When cool, place in fridge from 2 - 12 hours.
  • Buttercream Frosting - Cream: sugar, butter, almond extract, and whip cream. Use a piping bag with icing tip to decorate cake.
  • Put pistachios in zip lock bag and crush with a wooden spoon or use food processor. Sprinkle on cheese cake as desired. Enjoy!

Nutrition Facts : Calories 1223.7, Fat 92.4, SaturatedFat 51.4, Cholesterol 380.9, Sodium 754.6, Carbohydrate 82.2, Fiber 1.3, Sugar 66.7, Protein 21.1

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.

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From therecipecritic.com


BAKLAVA CHEESECAKE - PIES AND TACOS
2019-05-19 Step 7. Let the cheesecake cool for about 5 minutes. Pour syrup over cheesecake. Do it slowly, waiting for some syrup to be absorbed before pouring some more. Then let your baklava cheesecake absorb all the syrup and cool down at room temperature before transferring it to the fridge to let it rest overnight.
From piesandtacos.com


PISTACHIO SHORTBREAD - KING ARTHUR BAKING
Instructions. Preheat the oven to 300°F. Lightly grease two round 8" or 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment. In a medium-sized bowl, beat together the butter, pistachio pudding mix, sugar, salt, and pistachio flavor, then beat in the flour.
From kingarthurbaking.com


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