Mascarpone Cheesecake With Honeyed Pistachios

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 25mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PREPARE THE HONEY-ROASTED PISTACHIOS:
  • Preheat oven to 350ºF.
  • Warm the honey in a medium bowl to microwave for 10 seconds; warm it slightly.
  • Add nuts, sugar and salt to the honey bowl and toss to coat well; toss again.
  • Spread the nuts onto a parchment-lined baking sheet, separating them, and bake for 10 minutes.
  • Stir the nuts after 5 minutes.
  • Cool completely, and then separate again.
  • Place the nuts in food processor and make sure not to overprocess. They can be prepared up to one week ahead of time & stored in air tight containers.
  • PREPARE THE CRUST:
  • Preheat oven to 350ºF.
  • To make crust mix the ground biscotti, sugar, & unsalted butter in large bowl.
  • Wrap bottom of 9" springform pan tightly with foil(to prevent water from seeping into the pan while baking in a bain marie.).
  • Butter pan with butter or use cooking spray.
  • Pour crumb into the prepared pan and press evenly to form a crust.
  • Bake the crust until crisp and golden, about 10-12 minutes.
  • Cool completely before filling.
  • PREPARE THE FILLING:
  • Preheat oven to 350ºF.
  • Place cream cheese and sugar in the bowl of an electric mixer, & beat on low speed until batter is smooth.
  • Scrape the sides of bowl often to acertain even mixing.
  • Add the mascarpone cheese until well combined, then beat in the eggs, one at a time.
  • Add lemon or orange zest, juice, vanilla and salt and mix to combine.
  • Pour the filling into prepared crust.
  • Place the crust pan in a larger pan or deep baking dish.
  • Once in oven, add boiling water to come halfway up the sides of the crust pan.
  • Bake cheesecake until it's puffed around the edges and the center jiggles a bit when the pan is tapped lightly, about 45-60 minutes.
  • Turn off oven and leave the cake in the oven with door slightly open for another 30 minutes to cool gradually, so the top won't crack.
  • Remove cake from oven and allow to cool;.
  • then chill in the refrigerator overnight. (You can serve after cooling 4 hrs.) However it is preferable to chill a minimum fo 12 hours.
  • Carefully remove the sides from springform pan to release cheesecake. Place on a large serving platter or cake stand.
  • ASSEMBLY:
  • Sprinkle the pistachios over the entire top of the cheesecake, to garnish. The pistachios will stay put if you apply a little pressure.
  • Warm the honey in the microwave for 10 seconds or on stove-top.
  • Drizzle honey over the whole cheesecake or over each slice and drizzle the honey on cheesecake as well as on the dessert plate. Also, use a sprinkling of the pistachios and a sprig of mint.
  • Now sit back and enjoy this wonderfully delectable dessert with a great cup of freshly brewed coffee.
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