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Tuesday, March 27, 2007

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)
  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)
  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!

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