Pistachio Cheesecake

 

This week’s bake is a Pistachio Cheesecake from Recipes of Holly

It’s a creamy cheesecake with pistachio pudding and a ground almond and butter crust.

The pistachio comes from a small tree of the cashew family and is grown in dry lands in warm or temperate climates. The pistachio tree is believed to be indigenous to Iran.  

Archaeology shows that pistachio seeds were a common food as early as 6750 BC.   The earliest evidence of pistachio consumption goes back to the Bronze Age Central Asia and comes from Djarkutan, modern Uzbekistan.   Pistachio trees were introduced from Asia to Europe in the 1st century AD by the Romans. They are cultivated across southern Europe and north Africa.  

It is widely cultivated from Afghanistan to the Mediterranean region and in California. The seed kernels can be eaten fresh or roasted and are commonly used in a variety of desserts, including baklava, halvah, and ice cream. They are also used for yellowish green colouring in confections. The seeds are high in protein, fat, dietary fibre, and vitamin B6.

Here is the recipe for this week’s bake:

Ingredients

For the Crust:

1 cup all-purpose flour

1/2 cup ground almonds

1/4 cup granulated sugar

1/2 cup cold unsalted butter

1/4 tsp almond extract

For the Filling:

6 (8 ounces) packages of cream cheese, softened (Yes, 6 packages of cream cheese are correct. You will get a tall creamy cheesecake, or reduce it( optional))

1 (14 ounces) can sweeten condensed milk

2 (3.4 ounces) boxes of instant pistachio pudding mix

5 large eggs

garnish with whip cream and almond slivers (optional)

Instructions

For the Crust:

In a food processor, combine the flour, almonds, and sugar; pulse a few times to combine.

Process until the butter and almond extract are combined and crumbly.

Pour into a 9 OR 10-inch springform pan (I used a 9-inch pan), press up the sides (about 1-inch) and in the bottom, and place in the refrigerator for 30 min.

For The Filling:

Preheat the oven to 350°

In a large mixing bowl, combine the cream cheese, milk, and pudding mix until smooth.

Add eggs and mix on low speed until combined.

Pour over crust.

Place the pan on a baking sheet.

Bake for 55-60 minutes, or until the center is almost set.

Cool for 10 minutes on a wire rack.

Run a knife around the edge of the pan to loosen; cool for another hour.

Refrigerate overnight.

Loosen and remove the ring; garnish and serve.

Here are some pictures from the bake:

Have a great day !