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Attained the right texture for cheesecake by baking it till it is wobbly in the middle, even Tati suspected it was uncooked at first. Turns out cheesecakes continue baking even after you turn off the heat. But it is crucial to let it cool gradually by leaving it in the unheated oven for approximately 1h, then cooling it outside the oven till it's rtp before placing in the fridge! It also firms up when it chills in the fridge. Long story but note to self and you if you're interested:P
Directions:
Tati dressing the cheesecake up with pistachio bits :)
Serves 10
Ingredients:
Pistachio Graham Cracker Crust
1/4 cup shelled, unsalted pistachios
1/4 cup granulated sugar
1/4 tsp. coarse salt
5 tablespoons unsalted butter, melted and cooled
Filling
2 pounds cream cheese, at room temperature for at least 6 hours
1 1/3 cups granulated sugar
1/2 tsp. coarse salt
2 teaspoons pure vanilla extract
1 tablespoon vanilla paste, or seeds from 1 whole vanilla bean
5 large eggs, at room temperature
2/3 cup sour cream
Dressing
1/2 cup apricot jam
1/2 cup shelled, unsalted pistachios, pulsed in a food processor until coarsely ground
3 (1/2-pint) containers raspberries
Confectioners' sugar for dusting (optional)
Directions:
1. Preheat the oven to 300F-degrees. Bring water to a boil for a water bath. Butter the bottom and sides of a 9 x 2 inch cake pan, set aside.
2. To make the crust: In a food processor, pulse the pistachios with the sugar and the salt until coarsely ground. Transfer to a large bowl, add the graham cracker crums and butter, and mix to combine. Press the graham cracker mixture over the bottom of the buttered pan. Set aside.
3. To make the filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, sugar, salt, vanilla extract, and vanilla paste or seeds on medium-high speed, scraping down the bowl several times, until the mixture is completely smooth, about 5 minutes.
4. Turn the mixer to low and beat in the eggs, one at a time, until blended, scraping down the sides of the bowl after each addition. Beat in the sour cream until blended.
5. Place the cake pan in a roasting pan. Pour the cream cheese mixture into the cake pan--it will come all of the way to the top of the pan. Place the roasting pan in the oven and pour in the boiling water to come about 1/2 inch up the sides of the cake pan. Bake until the filling is set, but still jiggles slightly in the center, 1 hour 15 minutes to 1 hour 20 minutes. Chill for 4 to 6 hours, or overnight, in the pan.
6. To finish, heat the bottom of the pan over a flame or an electric element to loosen the crust. Invert the pan onto a 9-inch cake round or large plate. Remove the pan from the cake and invert once more onto a 9-inch round or large plate so the crust is on the bottom. In a small saucepan, warm the strained jam over low heat until liquid. Strain through a fine strainer. Brush the top and sides of the cheesecake with the strained jam. cover the top of the cake with a single layer of raspberries. Holding the cake with one hand under the bottom, and working over a sheet pan to catch the excess, gently press the ground pistachios all around the sides of the cake. Dust with confectioners' sugar, if desired.
Macros per serving: Calories: 358 kcal Carbs: 44g Fat: 17g Protein: 11g Sodium: 472mg Fibre: 3G
Credit: SoNo Baking Company Cookbook
Friday, June 28, 2013 | 12:07 PM