Pistachio Cheesecake
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Better recipes, better meals.
This cheesecake has a homemade graham cracker and pistachio crust with a cream cheese and pistachio filling.
Preheat oven to 350 degrees.
Grind toasted pistachio nuts in food processor, pulsing until no large pieces remain.
Blend graham cracker crumbs, ground nuts and sugar together in a small bowl.
Pour melted butter over crumb mixture and mix with fork until crumbs begin to stick together.
Press the crumb mixture into the bottom of a 9 inch springform pan. Double wrap the outside of the pan with heavy duty foil.
Bake crust 7-10 minutes or until lightly golden.
Cool crust.
Filling:
Beat the cream cheese and sugar until smooth.
Beat in eggs one at a time blending well after each addition.
Add sour cream, cardamom, flour and pudding mix.
Beat just until blended.
Pour filling into crust.
Waterbath:
Fill shallow pan with 1/2 inch water. Place foil wrapped cheesecake in water and bake in oven for 1 hour 5 mins or until cheesecake is softly set in the center.
Transfer to a cooling rack and unwrap foil.
Refrigerate overnight for best flavor.
Topping:
Before serving use a vegetable peeler to shave white chocolate curls onto top of cheesecake for a decorative effect.
Melt the chocolate in the microwave on 50% power, stirring often until chocolate is melted and drizzle on top of cheesecake.
Another option, sprinkle the top of the cheesecake with whole, shelled green pistachios.
Notes:
The waterbath is optional however I have found it to be the best method for preventing cracks in your cheesecake. The foil wrap prevents your cheese cake pan from leaking.
Submitted By: micaeladeye
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