Cheesecake! Posting date is February 28.
Pistachio White Chocolate Cheesecake
Serves: 1 9-inch (23-cm) cheesecake • 16 servings
- For the Chocolate Cookie Crust
- 2½ ounces (70 g) shelled pistachios (about ½ cup)
- 12 ounces (340 g) chocolate wafer cookies
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 6 ounces (1½ sticks/170 g) unsalted butter, melted
- For the Pistachio White Chocolate Cream Cheese Filling
- 5 ounces (140 g) shelled pistachios (about 1 cup)
- 4 (8-ounce/226-g) packages cream cheese, softened
- 11⁄3 cups (265 g) granulated sugar
- 1 tablespoon all-purpose flour
- 4 large eggs
- 1 large egg yolk
- 3 tablespoons heavy cream
- 4 ounces (115 g) white chocolate, melted and cooled
- Green food dye or gel (optional)
- ½ cup (115 g) sour cream
Make the chocolate Cookie Crust
- Preheat the oven to 325°F (165°C). Using nonstick cooking spray, lightly coat both the bottom and sides of a high-sided (2½ to 3 inches / 6 to 7.5 cm) 9-inch (23-cm) springform pan. Line the bottom of the pan with parchment and lightly spray the parchment. Wrap the outside of the pan in foil on the off chance that it leaks liquid during baking.
- In a food processor, pulse the pistachios until finely ground, about five 5-second pulses. Add the cookies, sugar, and salt, and process until the ingredients are coarsely ground, 30 to 40 seconds. Drizzle the melted butter over the crumbs and pulse until the mixture has the consistency of wet sand. Transfer the crumb mixture to the prepared pan and press it into the bottom and up the sides. Use the bottom of a flat measuring cup to create a firm, even crust.
- Bake the crust for 8 to 10 minutes to set. Transfer the pan to a wire rack to cool completely.
Make the Pistachio White Chocolate Cream Cheese F illing
- Increase the oven temperature to 500°F (260°C) and position a rack in the center of the oven.
- In a food processor, pulse the pistachios until finely ground, about 30 seconds. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, combine the cream cheese, sugar, and flour. Beat on medium speed until just combined, being careful not to overbeat. Add the eggs and egg yolk, one at a time, beating well after each addition. Add the ground pistachios and cream and mix until incorporated.
- Pour half the batter into a bowl. Fold the white chocolate into the batter in the bowl until combined. Pour this batter over the top of the chocolate cookie crust, smooth it out, and place the pan in the refrigerator for 10 minutes.
- If using, add the green food dye, a few drops at a time, to the remaining batter and stir to incorporate until the desired color is achieved. Pour this batter over the refrigerated white chocolate batter. Smooth the top.
- Bake in the middle of the oven for 10 minutes. Open the oven door for a few seconds to let out some heat and lower the oven temperature to 350°F (175°C). Close the oven door. Bake until the cheesecake is set around the outside, but still slightly wobbly in the center, 45 minutes to 1 hour, rotating the pan every 15 minutes. Remove from the oven and spread the sour cream over the top of the cheesecake in a swirly, decorative pattern. Return to the oven until the sour cream browns slightly, about 5 more minutes. Turn off the heat, crack the oven door, and let the cheesecake cool completely in the oven (about 1 hour).
- Chill the cheesecake, lightly covered, in the refrigerator for 8 hours or overnight. When you’re ready to serve, loosen the sides of the crust from the pan with an offset spatula, then remove the springform sides and serve.
[i]How to store: [/i]This cheesecake will keep, tightly covered, in the refrigerator for up to 3 or 4 days.