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Frozen Pistachio Cheesecake

Frozen Pistachio Cheesecake
This recipe serves 8. One serving contains 1069 calories, 14g of protein, and 89g of fat. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Position knife blade in food processor bowl; add 1 cup pistachio nuts. Process until chopped.
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Pistachio NutsPistachio Nuts
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Food ProcessorFood Processor
KnifeKnife
BowlBowl
2
Add wafer cookie crumbs, 3 tablespoons sugar, and melted butter. Pulse 4 or 5 times or until blended.
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Cookie CrumbsCookie Crumbs
ButterButter
SugarSugar
WaferWafer
3
Press crumb mixture onto bottom and 1 1/2" up sides of a lightly greased 9" springform pan.
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Springform PanSpringform Pan
4
Bake at 350 for 12 minutes or until lightly browned. Cool completely on a wire rack.
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Wire RackWire Rack
OvenOven
5
Bring whipping cream to a simmer in a heavy saucepan over medium heat.
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Whipping CreamWhipping Cream
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Sauce PanSauce Pan
6
Remove from heat, and add chopped white chocolate.
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White ChocolateWhite Chocolate
7
Let stand 2 to 3 minutes. Stir gently with a rubber spatula until smooth.
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SpatulaSpatula
8
Beat cream cheese and softened butter at medium speed of an electric mixer until creamy.
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Cream CheeseCream Cheese
ButterButter
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Hand MixerHand Mixer
9
Add powdered sugar, and beat until light and fluffy.
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Powdered SugarPowdered Sugar
10
Add melted white chocolate mixture and vanilla; beat 3 minutes or until very smooth.
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White ChocolateWhite Chocolate
VanillaVanilla
11
Pour batter into prepared crust. Cover and freeze until firm or up to 1 week.
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CrustCrust
12
Let stand at room temperature about 30 minutes before serving.
13
Remove sides of pan.
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Frying PanFrying Pan
14
Garnish cheesecake, if desired.
15
Cut frozen cheesecake with a sharp knife, dipping knife in hot water and wiping it dry between each slice.
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Frozen CheesecakeFrozen Cheesecake
WaterWater
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KnifeKnife
DifficultyHard
Ready In45 m.
Servings8
Health Score8
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