Pistachio Brittle Cheesecake

Name: Pistachio Brittle Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 59 milliliters (1/2 stick) chilled unsalted butter, diced; 680 grams packages cream cheese, room temperature; 4 larges eggs, room temperature; 1 teaspoon ground cardamom; 118 milliliters pear nectar; 12 servings Pistachio Brittle; 118 milliliters natural unsalted pistachios; 156 grams package shortbread cookies; 532 milliliters sour cream; 296 milliliters sugar; 2 teaspoons vanilla extract; 142 grams good-quality white chocolate (such as Lindt or Bakers), finely chopped

For $1.76 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 43g of fat, and a total of 589 calories. This recipe serves 12. If you have shortbread cookies, butter, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350°F. Blend shortbread, nuts and sugar in processor until nuts are finely ground.

Ingredients you will need

Shortbread Cookies

Sugar

Nuts

Equipment you will use

Oven

Add butter; process until moist clumps form. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil.

Ingredients you will need

Butter

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

Bake crust until golden, about 15 minutes. Cool crust.

Ingredients you will need

Crust

Equipment you will use

Oven

Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time.

Ingredients you will need

Cream Cheese

Cardamom

Sugar

Egg

Equipment you will use

Bowl

Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended.

Ingredients you will need

Pear Nectar

Sour Cream

Vanilla

All Purpose Flour

Pour filling over crust.

Ingredients you will need

Crust

Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes.

Equipment you will use

Oven

Transfer cheesecake to rack; let cool 10 minutes.

Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth (do not allow bottom of bowl to touch water). Cool chocolate to lukewarm; whisk in remaining 1 1/4 cups sour cream.

Ingredients you will need

White Chocolate