Cheesecake of the Month – March 2015!

Here we are, dangerously close to St. Patrick’s Day, and I’ve found a cheesecake recipe that features pistachios!  I can’t remember the last time I made a “no-bake” cheesecake  (it has been decades), but I ran across this recipe that sounds positively delicious.  In addition to not baking (aside from the crust), this recipe does not require any eggs.

Frozen Pistachio Cheesecake

1/2 cup of pistachio nuts (hulled)
1 cup of butter cookie crumbs
1-1/2 Tablespoons of granulated sugar
1/4 cup of butter, melted
1/2 cup of whipping cream
6 ounces of white chocolate, finely chopped
2 packages of cream cheese (8-ounce each), softened
1/3 cup of butter softened
1/3 cup of sifted powdered sugar
1 teaspoon of vanilla extract
Garnish — additional pistachios nuts, if desired

1.  Chop pistachios.  Add cookie crumbs, sugar, and butter and combine until blended.  Press the crumb mixture onto the bottom and up the sides of a lightly greased 7″ springform pan.  Bake at 350 degrees for 12 minutes or until lightly browned.  Cool completely on a wire rack.

2.  Bring the whipping cream to a simmer in a heavy saucepan over medium heat.  Remove from the heat and add the chopped white chocolate.  Let stand for two to three minutes.  Then using a rubber spatula, stir the mixture gently until smooth.

3.  Beat the cream cheese and softened butter on medium speed with an electric mixer until creamy.  Add the powdered sugar and beat until light and fluffy.  Add the melted white chocolate mixture and vanilla and beat for an additional three minutes or until very smooth.  Pour the batter into your prepared crust.  Cover and freeze at least 8 hours (or up to a month).

4.  Allow the cheesecake to stand at room temperature for about 30 minutes prior to serving.  Gently run a knife along the edges of the pan to release the sides; carefully remove the pan.  Garnish if desired.  A really sharp knife works best when slicing the frozen cheesecake.



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