PISTACHIO CHEESECAKE
INGREDIENTS
Crust
- 1 1/2 C Butter cookie crumbs
- 1/4 C Butter (unsalted) (melted) (1/2 stick)
Garnish
- Pistachios (Chopped)
Filling
- 1 lb Cream cheese (softened)
- 1 lb Ricotta cheese (16 oz) (drained)
- 1 C Sour cream
- 1 1/2 C Sugar (Granulated)
- 6 Eggs
- 1/2 C Flour (all-purpose)
- 1/2T Vanilla extract
- 2 T Lemon juice (fresh)
- 1 1/2 C Pistachios (finely ground)
DIRECTIONS
- 1. Pre-heat oven to 350 degrees & Grease a 9-inch springform pan.
- 2. In a medium bowl, combine cookie crumbs & melted butter
- 3. Press into bottom of cheesecake pan & put in freezer while preparing filling.
- 4. In the mixing bowl of a stand mixer fitted with paddle, combine cream cheese, ricotta
cheese & sour cream. - 5. Beat on low speed to combine & add sugar.
- 6. Beat on medium speed for 3 - 4 minutes or until very smooth.
- 7. Beat in eggs one at a time on medium speed, mixing to combine.
- 8. Add flour, vanilla, lemon juice & pistachios & mix on low speed until combined,
scraping sides of bowl. - 9. Remove cake pan from freezer & pour filling over crust.
- 10. Bake 45 - 55 minutes until the top is light brown.
- 11. The center will be slightly soft & will tremble if shaken, but rest of cake should be firm.
- 12. Cool for one hour.
- 13. Wrap well in plastic wrap & refrigerate overnight before serving.
- 14. To serve, remove outer rim of pan & decorate top & sides with chopped pistachios.
- 15. Slice thin slices neatly with long, wet knife.
- 16. You can also draw a tight strand of dental floss down through cake, pulling out from
one side.
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