WHITE CHOCOLATE, MASCARPONE & PISTACHIO CHEESECAKE
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
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
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.
MASCARPONE CHEESECAKE WITH HONEYED PISTACHIOS
This recipe reads like a mouth-watering, decadent dessert, which it is! www.gildedfork.com/recipes/mar06/mascarpone-cheesecake.html is a direct link to the recipe. The cheesecake alone is delicious, but with the added honey and pistachios, the cheesecake is sublime! The honey roasted pistachios with the salt make an awesome combination. We used the lemon zest and the lemon juice -- and of course the mascarpone mixed with the cream cheese -- wonderful!! ;) ' Didn't allow for cooling time of 4 hours up to overnight.
Provided by Manami
Categories Cheesecake
Time 3h25m
Yield 12-14 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE THE HONEY-ROASTED PISTACHIOS:.
- Preheat oven to 350ºF.
- Warm the honey in a medium bowl to microwave for 10 seconds; warm it slightly.
- Add nuts, sugar and salt to the honey bowl and toss to coat well; toss again.
- Spread the nuts onto a parchment-lined baking sheet, separating them, and bake for 10 minutes.
- Stir the nuts after 5 minutes.
- Cool completely, and then separate again.
- Place the nuts in food processor and make sure not to overprocess. They can be prepared up to one week ahead of time & stored in air tight containers.
- PREPARE THE CRUST:.
- Preheat oven to 350ºF.
- To make crust mix the ground biscotti, sugar, & unsalted butter in large bowl.
- Wrap bottom of 9" springform pan tightly with foil(to prevent water from seeping into the pan while baking in a bain marie.).
- Butter pan with butter or use cooking spray.
- Pour crumb into the prepared pan and press evenly to form a crust.
- Bake the crust until crisp and golden, about 10-12 minutes.
- Cool completely before filling.
- PREPARE THE FILLING:.
- Preheat oven to 350ºF.
- Place cream cheese and sugar in the bowl of an electric mixer, & beat on low speed until batter is smooth.
- Scrape the sides of bowl often to acertain even mixing.
- Add the mascarpone cheese until well combined, then beat in the eggs, one at a time.
- Add lemon or orange zest, juice, vanilla and salt and mix to combine.
- Pour the filling into prepared crust.
- Place the crust pan in a larger pan or deep baking dish.
- Once in oven, add boiling water to come halfway up the sides of the crust pan.
- Bake cheesecake until it's puffed around the edges and the center jiggles a bit when the pan is tapped lightly, about 45-60 minutes.
- Turn off oven and leave the cake in the oven with door slightly open for another 30 minutes to cool gradually, so the top won't crack.
- Remove cake from oven and allow to cool;.
- then chill in the refrigerator overnight. (You can serve after cooling 4 hrs.) However it is preferable to chill a minimum fo 12 hours.
- Carefully remove the sides from springform pan to release cheesecake. Place on a large serving platter or cake stand.
- ASSEMBLY:.
- Sprinkle the pistachios over the entire top of the cheesecake, to garnish. The pistachios will stay put if you apply a little pressure.
- Warm the honey in the microwave for 10 seconds or on stove-top.
- Drizzle honey over the whole cheesecake or over each slice and drizzle the honey on cheesecake as well as on the dessert plate. Also, use a sprinkling of the pistachios and a sprig of mint.
- Now sit back and enjoy this wonderfully delectable dessert with a great cup of freshly brewed coffee.
Nutrition Facts : Calories 368, Fat 23.4, SaturatedFat 11.8, Cholesterol 122.2, Sodium 214.9, Carbohydrate 34.8, Fiber 1.1, Sugar 31.7, Protein 7.2
HONEY-PISTACHIO CHEESECAKE
Try something new for your next celebration: a Honey-Pistachio Cheesecake! Pistachio nuts and honey―staples in many traditional desserts―combine with vanilla and cream cheese for one unforgettable cake. Mix it up and make your mark with Honey-Pistachio Cheesecake.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 16 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 410, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 115 mg, Sodium 310 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 22 g, Protein 7 g
MASCARPONE TART WITH HONEY, ORANGES, AND PISTACHIOS
Categories Mixer Citrus Dessert Bake Quick & Easy Orange Pistachio Honey Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- To cool the crust quickly, place it on a rack, position a fan a few feet away (aiming toward the crust), and turn the fan on medium speed.
- Preheat oven to 400°F. Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 24 minutes. Cool completely on rack.
- Meanwhile, grate enough orange peel to measure 1 1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.
- Combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; sprinkle with pistachios. Drizzle with remaining 1 tablespoon honey and serve.
MASCARPONE AND PISTACHIO TOASTS
Creamy mascarpone and crunchy pistachios are perfect partners in these quick-and-easy snacks.
Provided by Betty Crocker Kitchens
Categories Snack
Time 25m
Yield 18
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spread cheese on each bread slice. Place in single layer in ungreased 15x10x1-inch pan. Sprinkle nuts over cheese.
- Bake 10 to 12 minutes or until edges of bread are light golden.
- Drizzle honey over top of each toast. Garnish with basil.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 40 mg, Sugar 3 g, TransFat 0 g
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