Pistachio cheesecake with coconut macaroon crust

• Vegetarian

• Refrigerated

  • 2 Egg whites
  • 1 Lrg egg yolk
  • 2 Lrg whole eggs

• Condiments

  • 1 All the pistachio paste
  • 2 tbsp Corn syrup

• Baking & Spices

  • 2 drops Almond extract
  • 1 1/2 tsp Almond extract
  • 1/4 cup Almond flour
  • 3 tbsp Flour
  • 1 1/2 cup Sugar

• Nuts & Seeds

  • 1 1/2 cup Coconut, unsweetened
  • 1 cup Pistachios

• Dairy

  • 2 lbs Cream cheese

Found on ashleemarie.com

Description

Ingredients

• 1/2 C sugar
• 3 Tbsp flour
• 1 1/2 C shredded unsweetened coconut
• 2 egg whites
• 1 C shelled pistachios
• 1/4 C almond flour
• 2 drops almond extract
• 2-3 Tbsp corn syrup
• 2 lbs cream cheese softened
• 1 C sugar
• 1 1/2 tsp almond extract
• all the pistachio paste (makes 3/4 -1 C)
• 2 lrg whole eggs
• 1 lrg egg yolk

Directions

• preheat the overn to 375
• whisk the sugar, flour and coconut
• add the egg whites and whisk until blended
• pressinto the bottom of a 9 inch cheesecake pan
• bake for 18 mins until the top is golden
• pull out and let cool
• shell the pistachios and pull out any dark brown or golden ones, you want them fresh and green for the best flavor
• soak the pistachios to get off the skins, then lay out to dry
• toast for 5-10 mins if needed (and enhances the flavor)
• place in a food processor and grind until fine
• add the almond flour and grind some more, add the almond extract
• then, while grinding, add the corn syrup until it balls up into a paste, sometimes youll barely need any, some times youll need more.
• place a large pan of water in the oven and preheat to 300
• beat the cream cheese and sugar together
• add the almond extract and pistachio paste and beat until the pistachio paste is fully encoporated, scrapping the bottom where the chuncks will fall regularly
• once your happy with the distribution its time to add the eggs
• add the eggs and carefully, whisk in, JUST until incoporated
• pour over the crust
• bake for about 1 hour 5 mins, maybe more maybe less, test for the outer edges to be set but the inside 6 inches should still jiggle like a jello jiggler
• turn off the oven and prop open the door and let cool for 45 -60 mins
• refrigerate 8 hours to finish setting and serve!
• enjoy plain, with cherry topping or chocolate!