White Chocolate Mascarpone Pistachio Cheesecake Recipes

WHITE CHOCOLATE, MASCARPONE & PISTACHIO CHEESECAKE

White chocolate, mascarpone & pistachio cheesecake image

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

Ingredients

butter , for the tin
100g white chocolate
200g digestive biscuits , crushed
500g mascarpone
200g full-fat yogurt
3 eggs
100g caster sugar
1 lemon , zested, 1/2 juiced
½ tsp vanilla bean paste
50g shelled pistachios , roughly chopped
1 tbsp icing sugar (optional)
mixed berries , to serve (optional)

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

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

Ingredients

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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