PISTACHIO-RICOTTA CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 10 to 12 slices of cheesecake
Number Of Ingredients 14
Steps:
- Make the crust: Position a rack in the lower third of the oven; preheat to 325˚. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool.
- Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes.
- Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined.
- Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours.
- Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving.
PISTACHIO CHEESECAKE
This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I created it one Christmas Eve and my family raved about it. I've never seen cheesecake disappear so quickly! -Karen Ankerson, Manistee, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes. , Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust. , Place pan on a baking sheet. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.
Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.
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.
PISTACHIO CARDAMOM CHEESECAKE
Cardamom has a sweet and warm taste that makes you think of clove, allspice and pepper all wrapped in one spice. Mix it with pistachios and add to cheesecake for a dessert that suggests the exotic flavors of India. -Carolyn Harkonnen, Loomis, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake for 15 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the milk, lemon juice, cardamom and, if desired, food coloring. Add eggs; beat on low speed just until combined. Fold in pistachios. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake for 35-40 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Top cheesecake with whipped cream and sprinkle with pistachios and cracker crumbs if desired.
Nutrition Facts : Calories 375 calories, Fat 26g fat (14g saturated fat), Cholesterol 118mg cholesterol, Sodium 259mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 9g protein.
PISTACHIO CHEESECAKE
Make and share this Pistachio Cheesecake recipe from Food.com.
Provided by Chef 313014
Categories Cheesecake
Time 15m
Yield 16 squares, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- For bottom layer: Preheat oven to 350°F Mix flour, butter and sugar until crumbly.
- Spread evenly over bottom of ungreased 9-inch square baking pan. Press firmly. Bake for 15 minutes. Cool completely.
- Cheesecake layer: In medium bowl, beat together cream cheese and icing sugar.
- In small bowl, combine milk and instant pudding. Beat pudding mixture into cream cheese mixture, until well mixed.
- Spoon over base. Refrigerate for at least one hour before serving.
- Cut into small squares and top with whipped cream.
Nutrition Facts : Calories 715.1, Fat 45.1, SaturatedFat 28.2, Cholesterol 129.5, Sodium 356.7, Carbohydrate 70, Fiber 0.8, Sugar 44.5, Protein 9.7
PISTACHIO BAKED CHEESECAKE
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
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 CHEESECAKE
My son loves pistachios, so when I saw this recipe I had to add it to my cookbook. It is quite rich, so I would only make it for special occasions. I haven't tried this recipe yet, but plan to do so for my son's birthday.
Provided by TasteTester
Categories Cheesecake
Time 1h40m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, sugar, and almonds; cut in butter until crumbly. Press onto the bottom and 1 1/4 inches up the sides of a greased 9- or 10-inch springform pan. Bake at 400 degrees for 10 minutes, or until lightly browned.
- Meanwhile, in a large mixing bowl, beat room temperature cream cheese, milk and pudding mixes until smooth. (Note: if the cream cheese is not at room temperature, the cheesecake will turn out with small lumps.) Add eggs; beat on low speed just until combined. Do not overbeat. Pour mixture over crust. Put a piece of foil underneath the pan and wrap it up a little bit on the sides.
- Place pan in another pan or cooking dish that is about 2 or 3 inches larger around than the springform pan. Place pan in the oven and pour boiling water into the water bath pan about halfway up the sides of the springform pan.
- Reduce the heat to 350 degrees. Bake for 50-60 minutes or until the center is almost set. Place on a wire rack until the cheesecake has cooled. Carefully run a knife around the edge of the pan to loosen. Refrigerate, covered, overnight (the cheesecake is even better if you leave it in the refrigerator for 2 days before eating).
- Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios, if desired.
Nutrition Facts : Calories 707.2, Fat 54.4, SaturatedFat 32.4, Cholesterol 244.4, Sodium 461.8, Carbohydrate 40, Fiber 1, Sugar 20.7, Protein 16.9
More about "pistachio cheesecake recipes"
PISTACHIO CHEESECAKE RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 12Total Time 6 hrsCategory DessertCalories 660 per serving
- Grind graham crackers or crush them finely and combine with sugar, salt, cinnamon, and butter.
- Using a 9-10 inch springform pan, line the pan really well with foil on the outside. Then pack the graham cracker mixture in the bottom of the springform pan. Pack the crust up the sides of the pan about 1 inch all the way around. Use a large measure cup to pack the crust so it's even and firm all around.
- In a large mixing bowl, whip the cream cheese and sugar until it's smooth. Add the eggs one at a time and mix well. Mix in the ground pistachios, almond extract, and food coloring. Finally, stir in the sour cream and heavy cream.
PISTACHIO CHEESECAKE - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
4.4/5 (59)Total Time 2 hrsServings 12
10 BEST PISTACHIO CHEESECAKE RECIPES | YUMMLY
From yummly.com
PISTACHIO CHEESECAKE - THE MIDNIGHT BAKER
From bakeatmidnite.com
PISTACHIO-WHITE CHOCOLATE CHEESECAKE RECIPE
From pillsbury.com
NO BAKE PISTACHIO PIE ⋆ REAL HOUSEMOMS
From realhousemoms.com
PISTACHIO CHEESECAKE - CHEFJAR
From chefjar.com
TOP 49 PISTACHIO CHEESECAKE RECIPE RECIPES
From hola.churchrez.org
TOP 48 PISTACHIO CHEESECAKE RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
PISTACHIO ORANGE CHEESECAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PISTACHIO CHEESECAKE - EASY CHEESECAKE RECIPES
From easycheesecakerecipes.com
PISTACHIO CHEESECAKE - FRESH APRIL FLOURS
From freshaprilflours.com
PISTACHIO BRITTLE CHEESECAKE RECIPE | BON APPéTIT
From bonappetit.com
20 BEST DESSERT BAR RECIPES FOR SHARING WITH A CROWD
From yahoo.com
PISTACHIO CHEESECAKE | BUTTERMILK BY SAM
From buttermilkbysam.com
JELLO CHEESECAKE PUDDING MIX SUGAR FREE RECIPES - TFRECIPES
From tfrecipes.net
PISTACHIO CRUSTED CHEESECAKE – THE PISTACHIO FACTORY
From pistachiofactory.com
THE SECRET TO THESE DESSERTS IS INSTANT PUDDING MIX - THE NEW …
From nytimes.com
THE BEST PISTACHIO CHEESECAKE - EASY RECIPE - THE UNLIKELY BAKER
From theunlikelybaker.com
#15-minutes-or-less #time-to-make #course #preparation #desserts #easy #cheesecake
You'll also love