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Frozen Pistachio Cheesecake
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Cuisine: Dessert
Top recipe: 
2004 Golden Whisk Awards
(Our top 10 recipes of the year)
Last February, Reagan Walker wrote about five grandes dames in Atlanta's gardening community who call themselves "the Queens" and gather monthly for a special luncheon. "Queen" Gloria Ward shared this decadent cheesecake from an old Southern Living, and now it's one of our favorites.
Hands on time: 30 minutes Total time: 8 hours Serves: 12
Ingredients:
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1 cup shelled pistachio nuts
1 cup cookie crumbs (made from wafers, such as Vanilla Wafers)
3 tablespoons granulated sugar
1/3 cup butter or margarine, melted, plus 1/2 cup butter or margarine, softened
2/3 cup heavy cream
12 ounces white chocolate, finely chopped
4 (8-ounce) packages cream cheese, softened
2/3 cup sifted confectioners' sugar
2 teaspoons vanilla extract
Additional pistachio nuts and/or fresh sliced strawberries for garnish
Instructions:
Preheat oven to 350 degrees. In a food processor, process nuts until finely chopped. Add cookie crumbs, granulated sugar and melted butter. Pulse 4 or 5 times until blended.
Lightly grease a 9- or 10-inch springform pan. Press crumb mixture onto bottom and 1 to 1 1/2 inches up the sides. Bake for 12 minutes or until lightly browned. Cool completely on a wire rack.
In a heavy saucepan, bring the cream to a simmer. Remove from heat; add white chocolate. Let stand 2 to 3 minutes. Stir gently with rubber spatula until smooth.
In a large mixing bowl, beat cream cheese and softened butter at medium speed of an electric mixer until creamy. Add confectioners' sugar; beat until fluffy. Add melted chocolate mixture and vanilla; beat 3 minutes or until very smooth. Pour batter into prepared crust. Cover and freeze until firm (at least 6 hours) or up to 1 week.
Let stand at room temperature 30 minutes (or more if it's been frozen for more than a day). Remove sides of pan. Garnish, then cut with a sharp knife, dipping the knife in hot water and wiping it dry between each slice.
Lightly grease a 9- or 10-inch springform pan. Press crumb mixture onto bottom and 1 to 1 1/2 inches up the sides. Bake for 12 minutes or until lightly browned. Cool completely on a wire rack.
In a heavy saucepan, bring the cream to a simmer. Remove from heat; add white chocolate. Let stand 2 to 3 minutes. Stir gently with rubber spatula until smooth.
In a large mixing bowl, beat cream cheese and softened butter at medium speed of an electric mixer until creamy. Add confectioners' sugar; beat until fluffy. Add melted chocolate mixture and vanilla; beat 3 minutes or until very smooth. Pour batter into prepared crust. Cover and freeze until firm (at least 6 hours) or up to 1 week.
Let stand at room temperature 30 minutes (or more if it's been frozen for more than a day). Remove sides of pan. Garnish, then cut with a sharp knife, dipping the knife in hot water and wiping it dry between each slice.
Nutrition:
Per serving: 572 calories (percent of calories from fat, 73), 7 grams protein, 32 grams carbohydrates, 2 grams fiber, 48 grams fat, 121 milligrams cholesterol, 331 milligrams sodium.d
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