PISTACHIO-COCONUT-AMARETTO CHEESECAKE
You really taste the nuts and coconut in every bite of this creamy cheesecake. I'd suggest adding the mascarpone topping. It's delicious!
Provided by Gale LuQuette
Categories Cakes
Time 1h55m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 325 degrees. Wrap the outside of a 9 inch springform pan with aluminum foil. Spray pan with nonstick coating (I like Baker's Joy).
- 2. Process pistachios, almonds and coconut until ground fine. I run the nuts and coconut through a colander to remove any bits of pistachio or almond that are not finely processed. Mix graham cracker crumbs, coconut, pistachios and almonds together and then add melted butter. Put the mixture into well-greased springform pan and work mixture about 1 inch up the side of the pan. Set aside.
- 3. Process pistachios, almonds and coconut until fine. Again, I use a colander to remove any bits not finely processed as I think this ruins the creamy texture of the cheesecake. Set aside. Beat the cream cheese and sugar in a large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add the cream of coconut, whipping cream, coconut, pistachios, almonds, vanilla and amaretto (or almond extract) and beat until well blended. Pour filling into crust. I always use a water bath when cooking cheesecake for even cooking and to avoid cracking. Because it's hard to find a pan large enough to water bathe a 9 inch springform that will still fit in a standard oven, I use a large aluminum disposable roasting pan which works great. Bake until puffed and set in center, about 1 hour and 25 minutes NOTE: This is an estimate, you will need to constantly check after the hour and 25 minutes. If you are concerned about burning or overcooking the top of the cheesecake, light place a sheet of aluminum foil over the pan BUT be prepared to extend the cooking time by 20-30 minutes (it's worth it!) Transfer to a wire rack and cool completely, then cover and refrigerate overnight. After refrigerating run a paring knife along the edge of the cheesecake then carefully remove the sides.
- 4. Remove the cheesecake from the refrigerator. Pat dry to make sure there is no condensation on the surface of the cheesecake. In a large bowl, beat the cream cheese well then add mascarpone and mix well. Gradually add sugar and heavy cream. Whip until creamy. If too runny, add more cream cheese; if not creamy enough, add more heavy cream. When you have achieved the desired consistency, frost or pipe mixture onto the top of the cheesecake.
AMARETTO CHEESECAKE
Sometimes the best-loved recipes are the most basic. Just ask my family who raves over this classic amaretto cheesecake. It's rich, creamy and versatile to boot! -Barbara Caine, Sussex, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 632 calories, Fat 43g fat (27g saturated fat), Cholesterol 199mg cholesterol, Sodium 423mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 0 fiber), Protein 10g protein.
PISTACHIO CHEESECAKE
This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I created it one Christmas Eve and my family raved about it. I've never seen cheesecake disappear so quickly! -Karen Ankerson, Manistee, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes. , Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust. , Place pan on a baking sheet. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.
Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.
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- Using a food processor, pulse the graham crackers and almonds together into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath or water bath alternative in step 4. Allow crust to slightly cool as you prepare the filling.
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