What’s For Dinner?
Frozen Pistachio Cheesecake
(First star is lowest, fourth star is highest)
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
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
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.