PISTACHIO CHEESECAKE

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The original recipe comes from Lady Behind the Curtain. Not only is Sheryl a fantastic cook, but I absolutely love her blog for ideas for themed parties. She is a talented lady and I wish l lived close to her so I could get invited to one of her parties!
I wouldn’t recommend making any substitutions for low-fat products here as it may not work. Non-fat products definitely will not work–I’ve tried it in other cheesecakes I make and each time I ended up with a gloppy, clotted mess. That was for baked cheesecakes, but non-fat probably would work in a no-bake cake.
This was the first time I tried the stabilized whipped cream that uses cream cheese. So many swear by this recipe, so I knew it must’ve been my error instead of the recipe when it wouldn’t set up.
My friend Deb S. makes this all the time to pipe on cakes and she set me straight–she said to use regular sugar and whip everything at the same time and together. No whipping the cream to soft peaks, then separately whipping the cheese. Nope–all together.

INGREDIENTS

• Crust:
• 1 cup flour
• ½ cup ground pistachios or almonds
• ¼ cup sugar
• ½ cup (1 stick) cold unsalted butter
• ¼ tsp almond extract
• Cheesecake:
• 6 bars (8 oz each) softened cream cheese
• 2 pkgs instant pistachio pudding mix
• 5 eggs
• 1 can (14 oz) sweetened condensed milk

INSTRUCTIONS

1. Lightly spray a 9- or 10-inch springform pan.
2. For the crust, place the flour, ground nuts and sugar in a food processor. Pulse a few times to combine.
3. Cut up the butter and add it to the flour mixture already in the food processor along with the almond extract. Pulse until the mixture resembles small crumbs. Press into the bottom of the prepared pan and about 1 inch up the sides. Chill for 30 minutes.
4. Preheat oven to 350 degrees F.
5. ..........................

for full recipes please see : bakeatmidnite.com

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