Makes one 9-inch cheesecake, serves ~ 10
Pistachio Graham Cracker Crust
¼ cup shelled, unsalted pistachios
¼ cup granulated sugar
¼ tsp coarse salt
1 ¼ cups graham cracker crumbs (I used 1 sleeve of crackers)
5 Tbsp unsalted butter, melted and cooled
¼ cup granulated sugar
¼ tsp coarse salt
1 ¼ cups graham cracker crumbs (I used 1 sleeve of crackers)
5 Tbsp unsalted butter, melted and cooled
Filling
2 lb cream cheese, at room temperature for at least 6 hours
1 1/3 cups granulated sugar
½ tsp coarse salt
2 tsp pure vanilla extract
1 Tbsp vanilla paste OR seeds from 1 whole vanilla bean
5 large eggs, at room temperature
2/3 cup sour cream
½ cup apricot jam
½ cup shelled, unsalted pistachios, pulsed in a food processor until coarsely ground
2 lb cream cheese, at room temperature for at least 6 hours
1 1/3 cups granulated sugar
½ tsp coarse salt
2 tsp pure vanilla extract
1 Tbsp vanilla paste OR seeds from 1 whole vanilla bean
5 large eggs, at room temperature
2/3 cup sour cream
½ cup apricot jam
½ cup shelled, unsalted pistachios, pulsed in a food processor until coarsely ground
3 (½-pint) containers raspberries
Confectioners' sugar, for dusting (optional)
Confectioners' sugar, for dusting (optional)
Preheat the oven to 300°F. Bring water to a boil for a water bath.
Butter the bottom and sides of a 9 by 2-inch cake pan; set aside. [Note: If you want a really tall cheesecake you might want to bake it in an 8 by 3-inch cake pan. That's what I'm going to do next time.]
To make the crust: In a food processor, pulse the pistachios with the
sugar and the salt until coarsely ground. Transfer to a large bowl, add
the graham cracker crumbs and butter, and mix to combine. Press the
graham cracker mixture over the bottom of the buttered pan. Set aside.
To make the filling: In the bowl of a standing mixer fitted with the
paddle attachment, beat the cream cheese, sugar, salt, vanilla extract,
and vanilla paste or seeds on medium-high speed, scraping down the bowl
several times, until the mixture is completely smooth, about 5 minutes.
Turn the mixer to low and beat in the eggs one at a time, until blended,
scraping down the sides of the bowl after each addition. Beat in the
sour cream until blended.
Place the cake pan in a roasting pan. Pour the cream cheese mixture into
the cake pan-it will come all of the way to the top of the pan. [Note: I had leftover filling which I poured in small custard cups and baked in a water bath.] Place
the roasting pan in the oven and pour in the boiling water to come about
½ inch up the sides of the cake pan. Bake until the filling is set but
still jiggles slightly in the center, 1 hour 15 minutes to 1 hour 20
minutes. Remove from the water bath and let cool to room temperature.
Chill for 4 to 6 hours, or overnight, in the pan.
To finish, heat the bottom of the pan over a flame or an electric
element to loosen the crust. Invert the pan onto a 9-inch cake round or
large plate. Remove the pan from the cake and invert once more onto a
9-inch round or large plate so the crust is on the bottom. In a small
saucepan, warm the apricot jam over low heat until liquid. Strain
through a fine strainer. Brush the top and sides of the cheesecake with
the strained jam. Cover the top of the cake with a single layer of
raspberries. Holding the cake with one hand under the bottom, and
working over a sheet pan to catch the excess, gently press the ground
pistachios all around the side of the cake. Dust with confectioners'
sugar, if desired.