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.
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.
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.
GORGONZOLA CHEESECAKE WITH TOASTED WALNUTS
Enjoy these gorgonzola cheesecakes with toasted walnuts - a distinctive appetizer!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 5h5m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 325°. Line outside of springform pan, 9x3 inches with heavy-duty aluminum foil. Spray inside of pan with cooking spray; sprinkle ground walnuts over bottom.
- Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add eggs; beat just until smooth. Stir in sour cream, cheese and pepper just until blended. Spoon evenly over walnuts in pan.
- Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake uncovered 40 to 45 minutes or until center is almost set. Remove cheesecake from roasting pan. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 2 hours. Cover and refrigerate at least 2 hours but no longer than 48 hours. Remove side of pan. Garnish with toasted walnuts. Cut into wedges. Serve with crackers.
Nutrition Facts : Calories 105, Carbohydrate 1 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg
MOM'S GORGONZOLA PISTACHIO TORTA
Number Of Ingredients 14
Steps:
- Mix together 1 pound Gorgonzola, minced green onion and pistachios. Mix in food processor the butter, cream cheese, 1/2 pound Gorgonzola, yogurt, sour cream, gelatin softened in milk, then heated in microwave to dissolve, shallots, parsley, wine, and white pepper to taste. Oil a straight-sided mold and line with plastic wrap which extends up beyond the top. Make layers, first of pistachio mixture, then 1/3 of creamed mixture, then pistachios, etc., ending with cream. Fold plastic wrap over top and press gently to compress. Refrigerate at least 1 hour. Unmold inverted to serve with crackers, apple, pear slices, or cucumber slices. This makes a festive mold for holiday buffets.
More about "pistachio gorgonzola cheesecake recipes"
PISTACHIO-WHITE CHOCOLATE CHEESECAKE RECIPE
From pillsbury.com
4/5 (19)Category DessertServings 16Total Time 6 hrs
- Heat oven to 350°F. In medium bowl, combine cookie crumbs and 1/4 cup sugar; mix well. Stir in butter. Press crumb mixture in bottom of ungreased 9-inch springform pan.
- Bake at 350°F. for 10 minutes. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
- Reduce oven temperature to 325°F. Beat cream cheese in large bowl at medium speed until creamy. Beat in 3/4 cup sugar until very soft and creamy. Add sour cream and almond extract; beat well. Reduce speed to low; add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition.
- With wire whisk, beat in pudding mix until well mixed. Stir in vanilla chips. Pour into crust-lined pan. Sprinkle pistachios over top.
PISTACHIO CHEESECAKE - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
4.5/5 (82)Total Time 2 hrsServings 12
- Pour into a 9 OR 10-inch springform pan (I used a 9-inch pan), press up the sides (about 1-inch) and in the bottom; refrigerate 30 minutes.
PISTACHIO ORANGE CHEESECAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (3)Calories 308 per servingTotal Time 2 hrs 52 mins
- Preheat the oven to 375°F. Lightly grease a 9" or 10" springform pan., To make the crust: Place 1/2 cup of the flour, all the sugar, and the pistachios in the bowl of your food processor.
- Grind until the nuts are very fine. Transfer the mixture to a large mixing bowl and add the salt, the rest of the flour, and the softened butter.
- Mix with a paddle until the mixture looks crumbly, then beat in the orange zest and egg., Press the dough evenly across the bottom and 1" up the sides of the prepared pan.
- Chill the dough for 10 minutes, then prick it all over with a fork and bake for 20 minutes, until golden brown.
PISTACHIO-WALNUT CHEESECAKE RECIPE - REAL SIMPLE
From realsimple.com
PISTACHIO CHEESECAKE - THE MIDNIGHT BAKER
From bakeatmidnite.com
PISTACHIO CHEESECAKE RECIPE: HOW TO MAKE CHEESECAKE
From masterclass.com
PISTACHIO BRITTLE CHEESECAKE RECIPE | BON APPéTIT
From bonappetit.com
PISTACHIO CHEESECAKE PIE - TOGETHER AS FAMILY
From togetherasfamily.com
10 BEST PISTACHIO CHEESECAKE RECIPES | YUMMLY
From yummly.com
BEST PISTACHIO GORGONZOLA CHEESECAKE RECIPES
From alicerecipes.com
GORGONZOLA CHEESECAKE WITH VANILLA PEAR COMPOTE
From closetcooking.com
SAVORY GORGONZOLA CHEESECAKE RECIPE - CUISINART.COM
From cuisinart.com
PISTACHIO CHEESECAKE RECIPE - TABLESPOON.COM
From tablespoon.com
NO-BAKE PISTACHIO MINI CHEESECAKES RECIPE - FOOD52
From food52.com
PISTACHIO CHEESECAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love