Pistachio Cheesecake (or Pie)

Beth Writes:
I was fiddling around in the kitchen again, Teddy. Below is what I came up with. It’s a thick cheesecake, but not too rich. Perfect for summer, as well as being a lovely light green color for spring celebrations.

(And the reason this isn't for the contest is... My cheesecakes tend to be more like a pie than strictly a cake. They're smooth and creamy and a bit too wet to be called a cake. Plus, my life is so much easier if I just use a pie pan, than try to locate and use a cheesecake pan.)

Pistachio Cheesecake



Cooking Utensils Required:
  1. Electric Mixer
  2. Large Bowl
  3. Rubber Spatula
  4. Measuring Spoons
  5. Measuring Cup (preferably glass notated for liquid measurements)
Ingredients:
  1. 1 pre-made 9” graham cracker crust
  2. 2 8oz packages cream cheese (softened to room temperature)
  3. 5 Tablespoons sugar
  4. ¾ cup of whipping cream (NOT pre-made whipped cream)
  5. 2 eggs
  6. 1 Tablespoon lemon juice
  7. 1 package pistachio pudding mix
  8. 1 tub of pre-made whipped cream (optional)
Directions:
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using an electric mixer, beat together cream cheese and sugar until smooth.
  3. Add whipping cream, eggs, and lemon juice. Beat until smooth.
  4. Add entire package of pudding mix – DRY. Beat until smooth. (Mixture will be rather thick.)
  5. Spread filling into crust – making sure the filling is spread enough to touch the crust all the way around.
  6. Bake for 30-35 minutes or until center of cheesecake is firm.
  7. Remove from oven and allow to cool to room temperature.
  8. Refrigerate for at least two hours.
  9. Slice and serve with a dollop of pre-made whipped cream (optional).
* Don’t worry if your filling doesn’t smooth out immediately. As the cheesecake cooks, it will eventually flatten out. Also, don’t worry if your cheesecake begins to brown slightly around the edges before the center firms completely. If it begins to look brown all the way around, remove it from the oven, even if the center isn’t totally firm. The center will firm as it cools. Oh, and one last thing. As it gets close to being done, it will puff up beyond the edges of the pan - don't freak out. It won't slop over the sides, and it will relax back down to a normal height as it cools.
I loves cheesecake! We traditionally eat Cheesecake on Shavuot (Pentecost) which is 50 days after the first day of Passover (around Easter time). Gets a 3 for difficulty though. But good cheesecake...mmmmm... nothing like it! Going to make this for Shavout and put up the pic here!
Tags: , , , , , , , , , , , , , , , ,

Comments

Post a Comment

Popular posts from this blog

Baking Powder

Image
This is the last of Paula's recipes for "food & cooking staples" so far. She writes: Sometimes you run out of an item midway through baking. It is fun to be able to make the missing content out of items you have sitting in your cupboards. Baking Powder Ingredients: 1 Tablespoon Cornstarch 2 Tablespoons Cream of Tartar 1 Tablespoon Baking Soda Just whisk together until evenly blended Baking Art Print 12 in. x 6 in. Buy at AllPosters.com Fifty Percent (50%) of all revenue of any product purchased through Help! I Have A Fire In My Kitchen goes to help feed needy families in Israel. The funds are donated directly to the needy families - regardless of religion, race or creed. The remaining 50% will be donated to a Rape Crises Center for Women in Israel. Paula obviously has a knack in the kitchen. I took this recipe but remember folks it implies you have Cream of Tartar and implies Cornstarch and Baking soda. If I had all this stocked in my kitchen - trust me I would al
Read more

Shrek Cookbook - Book Review

Image
(***Due to layout of this review, if viewed in an RSS reader, certain sections may seem duplicated.) Before we begin, the normal disclaimer. This book review was solicited by the publishers of the Shrek Cookbook and contains my opinion of the book. For kosher readers of Help! I Have A Fire In My Kitchen - This is not a "kosher" cookbook though the majority of recipes in the Shrek Cookbook can be used as is, or with just a few sane and healthy substitutions, can be kept kosher. (Indeed as far as I could tell every recipe in this book can be kept kosher.) It is not that difficult to find equivalent and healthy kosher substitutes these days, especially in the United States. Book Details: The Shrek Cookbook , published by Dorling Kindersley ( www.dk.com ) is a publicized as a cookbook for children (ages 4-8). It's 30+ recipes come in Ringbound Hard Cover, so the pages can be turned easily while the book lays on a counter top. The font is large, catering to the child and p
Read more

Want To Submit a Humorous Story or Recipe?

Image
Would you like to contribute a humorous parenting story or recipe to "Help! I Have A Fire In My Kitchen" Blog? By all Means. We Love Them. We especially love Here is what you do: Click on the " Help! I Have A Fire In My Kitchen " icon below which will open your email program to send an email to "Help! I Have A Fire In My Kitchen" . Please make sure that your recipe meets the following conditions: It is Kosher - Meat & Milk are not together (Veggie recipes are great) No ham, pork etc. You do not have to be kosher or Jewish to submit any story or recipe. (Indeed most of the contributors to Help! I Have A Fire In My Kitchen are not Jewish nor do they keep Kosher homes!) If your recipe cannot be made due to Kosher dietary rules we will inform you as to why and ask you to fix it up with possible suggestions. Sometimes I substitute a kosher product for a non-kosher one if the recipe allows. You would be surprised how easy this is to do! Stories can come f
Read more