Pistachio Brittle Cheesecake
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
53
Sourness
44
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tsp
Ground Cardamom4 large
Egg (room temperature)2.25 cups
Sour Cream2 tbsps
All-Purpose Flour2 tsps
Vanilla Extract1.25 cups
SugarDirections:
1
For crust: Preheat oven to 350°F
2
Blend shortbread, nuts and sugar in processor until nuts are finely ground
3
Add butter; process until moist clumps form
4
Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides
5
Wrap outside of pan with foil
6
Bake crust until golden, about 15 minutes
7
Cool crust
8
Preheat oven to 350°F
9
Blend shortbread, nuts and sugar in processor until nuts are finely ground
10
Add butter; process until moist clumps form
11
Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides
12
Wrap outside of pan with foil
13
Bake crust until golden, about 15 minutes
14
Cool crust
15
For filling and topping: Beat cream cheese, sugar and cardamom in large bowl until smooth
16
Beat in eggs 1 at a time
17
Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended
18
Pour filling over crust
19
Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes
20
Transfer cheesecake to rack; let cool 10 minutes
21
Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth (do not allow bottom of bowl to touch water)
22
Cool chocolate to lukewarm; whisk in remaining 1 1/4 cups sour cream
23
Spread topping over warm filling
24
Refrigerate cake uncovered overnight
25
Cut around pan sides; release pan sides
26
Place cake on platter
27
Stand brittle pieces on edge in topping on cheesecake
28
Beat cream cheese, sugar and cardamom in large bowl until smooth
29
Beat in eggs 1 at a time
30
Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended
31
Pour filling over crust
32
Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes
33
Transfer cheesecake to rack; let cool 10 minutes
34
Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth (do not allow bottom of bowl to touch water)
35
Cool chocolate to lukewarm; whisk in remaining 1 1/4 cups sour cream
36
Spread topping over warm filling
37
Refrigerate cake uncovered overnight
38
Cut around pan sides; release pan sides
39
Place cake on platter
40
Stand brittle pieces on edge in topping on cheesecake