Updated: 5 days ago
For the month of March we are celebrating birthdays for our John L. Scott Bothell and Mukilteo real estate brokers! Our birthday recipe pick this month is a wonderful Pistachio Cheesecake. The color is a beautiful green. Perfect for a special occasion especially for St. Patrick’s Day or Christmas! This cheesecake is very creamy and doesn’t have the traditional graham cracker crust. With a mixture of ground almonds, butter and almond extract serving as the crust for this amazing cheesecake it really sets this cheesecake above the rest. Your guests will love the delicious pistachio flavor!
This cheesecake is rich. This cheesecake is big on cream cheese, and we mean really big. It uses six large bars. We wouldn’t recommend making any substitutions for low-fat products here as it may not work. Non-fat products definitely will not work.
CRUST IS EXCELLENT
The crust in this cheesecake is more than just a “shelf.” It’s a great-tasting nutty shortbread!
You have the choice of using almonds or pistachios. And just as an aside, you can substitute any flavor pudding you want and you will have an entirely different cake. That’s the beauty of this recipe.
A WORD ABOUT THE WHIPPED CREAM GARNISH
This was the first time we tried the stabilized whipped cream that uses cream cheese. So many swear by this recipe, so we knew it must’ve been my error instead of the recipe when it wouldn’t set up.
Use regular sugar and whip everything at the same time and together. No whipping the cream to soft peaks, then separately whipping the cheese. Nope–all together.
However, we found a method that works every.single.time. That secret is a product called “Instant Clear Gel.” This product is used in commercial bakeries to stabilize whipped cream frosting, but it can be used for many other purposes. The instant variety needs no heat or cooking and will begin to swell the minute it hits liquid. You mix it with the sugar. I use 1 tablespoon of Instant Clear Gel to 1/4 cup confectioner’s sugar for one pint of cream. Whip the cream to soft peaks then add the sugar/Instant Clear Gel mixture gradually then keep beating to the desired consistency.
HOW TO MAKE PISTACHIO CHEESECAKE
CRUST: Add the flour, almonds and sugar to a food processor, pulse to combine. Add the butter and almond extract, combine until crumbly. Pour into a 9-10 inch springform pan.
FILLING: Beat cream cheese, milk and pudding until smooth. Add eggs, beat on low speed just until combined. Pour over crust.
BAKE: 55-60 minutes or until the center is almost set.
Happy Birthday to our MARCH Real Estate Professionals!
Real Estate Broker
Real Estate Broker