White Chocolate Pistachio Cheesecake

• Refrigerated

  • 1 Egg yolk, large
  • 4 Eggs, large

• Baking & Spices

  • 1 tbsp Flour
  • 1/2 tsp Kosher salt
  • 24 1/3 tbsp Sugar
  • 4 oz White chocolate

• Nuts & Seeds

  • 7 1/2 oz Pistachio

• Snacks

  • 12 oz Chocolate wafer cookies or chocolate graham crackers

• Dairy

  • 6 oz Butter, unsalted
  • 2 lb Cream cheese
  • 3 tbsp Heavy cream
  • 1/2 cup Sour cream

• Other

  • green food dye or gel (optional

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 2½ oz shelled pistachios (about ½ cup)
• 12 oz chocolate wafer cookies or chocolate graham crackers
• 3 tbsp sugar
• ½ tsp kosher salt
• 6 oz unsalted butter, melted
• 5 oz shelled pistachios (about 1 cup)
• 2 lb cream cheese, softened
• 1⅓ cups sugar
• 1 tbsp flour
• 4 large eggs
• 1 large egg yolk
• 3 tbsp heavy cream
• 4 oz white chocolate, melted and cooled
• green food dye or gel (optional)
• ½ cup sour cream

Directions

• Heat oven to 325F. Spray the bottom and the sides of a 9-inch springform pan with cooking spray. Wrap the outside of the pan with foil.
• In a food processor, pulse together the pistachios, cookies, sugar, and salt until finely ground. Drizzle the melted butter over the crumbs and pulse until it has the consistency of wet sand. Transfer the mixture to the prepared pan and press it into the bottom and up the sides of the pan in an even layer using a flat-bottomed measuring cup.
• Bake for 8-10 minutes, or until set. Transfer to a wire rack to cool while you prepare the filling.
• Increase the oven temperature to 500F.
• In a food processor, pulse the pistachios until very finely ground, about 30 seconds. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar and flour. Beat on medium-high speed until just combined, about 2-3 minutes. Add in the eggs and egg yolk, one at a time, combining well after each addition. Add the ground pistachios and cream, mixing until just incorporated.
• Pour half of the batter into a bowl and combine with the white chocolate, folding until combined. Pour over the chocolate crust in a smooth layer. Refrigerate for 10 minutes.
• Stir the green food coloring into the remaining batter, if using. Pour this batter over the refrigerated batter and smooth into an even layer.
• Bake for 10 minutes. Open the oven door for a few seconds to release some heat and lower the temperature to 350F. Bake for 45 minutes to 1 hour or until cheesecake is set around the edges, but still loose in the center, rotating the pan every 15 minutes. Remove from teh oven and spread the sour cream over the top. Return to the oven and cook until browned slightly, about 5 minutes. Turn off the heat and crack the oven door open with a wooden spoon. Let cool for 1 hour.
• Remove from the oven and place in the refrigerator. Chill for 8 hours or overnight before serving.

Nutrition