Pistachio Brittle Cheesecake
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.
Preheat oven to 350°F. Blend shortbread, nuts and sugar in processor until nuts are finely ground.
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.
Bake crust until golden, about 15 minutes. Cool crust.
Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time.
Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended.
Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes.
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.
Spread topping over warm filling. Refrigerate cake uncovered overnight.
Cut around pan sides; release pan sides.
Place cake on platter. Stand brittle pieces on edge in topping on cheesecake.