Pistachio Cheesecake

This cake has become my family’s absolute favourite. The crust is divine! Easy to make (just order the pistachio spread online). No water bath needed. I used red apple jelly as the glaze. Tasty and beautiful. The raspberries are a tart counterpoint to the creamy cheesecake.

“Best cheesecake you’ve ever made” - my husband, the cheesecake fiend.

I followed the advice to reserve only a third for the pistachio layer and mine turned out nicely flavored. I also made this as 8 mini cheesecakes instead of one big one and it was a breathtaking result. I also found that the look and taste was amazing for what was a fairly easy recipe.

Ok. It was a labor of love. The ingredients cost about 50 bucks. But man, this is the best cheesecake I have ever eaten. The pistachio cream gave it a subtle, delicious flavor. I opted to top it with a few canned dark sweet cherries and would do so again. A good once-a-year party piece.

This one was a total show stopper. Don’t skip the glaze on the raspberries, fine to use jam if you can’t find a jelly. I mixed in a little water when heating up the jam to thin it out a little. Next time I make it, I’d pour out 2/3 of the cheese filling into the pan before adding in the pistachio cream to the leftover cheese filling. It would bring out the pistachio flavor more and the color of that layer would be more green.

This is a delicious cake and indeed a showstopper. Made it exactly according to the recipe. Wouldn’t change a thing. Not at all hard to make, just takes time with the cool down and chilling. I found it easiest to remove from the pan after it had been out of the refrigerator for at least 30 minutes. The crust didn’t want to come loose before then and the pieces looked sloppy but after 30 minutes it was clean, easy and beautiful.

I made this in a 10 inch springform, so I made 1.5 times the crust recipe, used about 6oz more berries for the top, and kept everything else the same as the recipe. I used Babbi pistachio cream and raw, unsalted pistachios for the crust. This was so delicious and even the family members who don’t always like cheesecake loved it. The layers were distinct, the crust was the perfect texture, and it baked well with no crack in 65 minutes.

I used Brontedolci Crema di Pistacchio and the result was excellent.

I made this with the pistachio cream (like nutella) from Costco. I liked the crust and the cheesescake had the perfect creamy texture. I spooned on the pistachio filling carefully and worked as described. Although the cheesecake tasted great I couldn’t discern the pistachio flavor.

For the crust I used raw pistachios and ground them in a Cuisinart (with a small spoon of sugar) to a coarse ground coffee texture. I reduced the melted butter, adding just enough to get the mixture to hold together for pressing into the pan (maybe 1 Tablespoon less). It came out out perfectly.

I am a competent gourmet cook with many years experience and a great fan of NY Times recipes. However, this particular recipe is a $40, two-day debacle. Not only does the filling lack taste, and, I haven't chewed on any cardboard lately, but it couldn't be any worse than the crust which is an absolute disaster. Yes, I followed the recipe to the letter. Yes, I even ordered the $17.75 Scyavuru Salty Sicilian Pistachio Cream. The finished product looks gorgeous. The taste is anything but.

The recipe doesn't mention using a bain-marie (pan of hot water in the oven with the cheesecake), but should I ? Whenever I bake cheesecakes I usually do

This was amazing. I made it for my daughter's birthday and she was thrilled with the taste and texture. I got unsalted pistacchio cream spread, 6.3 oz jar by Scyavuru from italianfoodonline.com. It is spelled the Italian way with two c's. There was a little bit left in the jar after measuring out the 140 grams. Yummy! The melted jelly on the brush only reached the berry tops. Next time I might roll the berries in the melted jelly and then place them. Smuckers makes a strawberry jelly.

I used Sicania pistachio cream and it turned out really well.

I am annoyed that exact amounts of the topping—12 oz raspberries, 2 tablespoons jelly—did not nearly cover the 9 inch round cake to the degree shown in the photo. Annoyed enough to write this note, because it isn’t nearly as impressive looking as the beautiful photo, and I am out of time to get more raspberries.