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Pistachio Cheesecake with Coconut Macaroon Crust
Pistachio Cheesecake with Coconut Macaroon Crust
- Recipe Submitted by maryjosh on 12/06/2016
Ingredients List
- Crust
- 1/2 C sugar
- 3 Tbsp flour
- 1 1/2 C shredded unsweetened coconut
- 2 egg whites
- Pistachio Paste
- 1 C shelled pistachios
- 1/4 C almond flour
- 2 drops almond extract
- 2-3 Tbsp corn syrup
- Cheesecake
- 2 lbs cream cheese softened
- 1 C sugar
- 1 1/2 tsp almond extract
- all the pistachio paste (makes 3/4 -1 C)
- 2 lrg whole eggs
- 1 lrg egg yolk
Directions
Crust
preheat the overn to 375
whisk the sugar, flour and coconut
add the egg whites and whisk until blended
pressinto the bottom of a 9 inch cheesecake pan
bake for 18 mins until the top is golden
pull out and let cool
Pistachio paste
shell the pistachios and pull out any dark brown or golden ones, you want them fresh and green for the best flavor
soak the pistachios to get off the skins, then lay out to dry
toast for 5-10 mins if needed (and enhances the flavor)
place in a food processor and grind until fine
add the almond flour and grind some more, add the almond extract
then, while grinding, add the corn syrup until it balls up into a paste, sometimes you'll barely need any, some times you'll need more.
Cheesecake
place a large pan of water in the oven and preheat to 300
beat the cream cheese and sugar together
add the almond extract and pistachio paste and beat until the pistachio paste is fully encoporated, scrapping the bottom where the chuncks will fall regularly
once your happy with the distribution it's time to add the eggs
add the eggs and carefully, whisk in, JUST until incoporated
pour over the crust
bake for about 1 hour 5 mins, maybe more maybe less, test for the outer edges to be set but the inside 6 inches should still jiggle like a jello jiggler
turn off the oven and prop open the door and let cool for 45 -60 mins
refrigerate 8 hours to finish setting and serve!
enjoy plain, with cherry topping or chocolate!
preheat the overn to 375
whisk the sugar, flour and coconut
add the egg whites and whisk until blended
pressinto the bottom of a 9 inch cheesecake pan
bake for 18 mins until the top is golden
pull out and let cool
Pistachio paste
shell the pistachios and pull out any dark brown or golden ones, you want them fresh and green for the best flavor
soak the pistachios to get off the skins, then lay out to dry
toast for 5-10 mins if needed (and enhances the flavor)
place in a food processor and grind until fine
add the almond flour and grind some more, add the almond extract
then, while grinding, add the corn syrup until it balls up into a paste, sometimes you'll barely need any, some times you'll need more.
Cheesecake
place a large pan of water in the oven and preheat to 300
beat the cream cheese and sugar together
add the almond extract and pistachio paste and beat until the pistachio paste is fully encoporated, scrapping the bottom where the chuncks will fall regularly
once your happy with the distribution it's time to add the eggs
add the eggs and carefully, whisk in, JUST until incoporated
pour over the crust
bake for about 1 hour 5 mins, maybe more maybe less, test for the outer edges to be set but the inside 6 inches should still jiggle like a jello jiggler
turn off the oven and prop open the door and let cool for 45 -60 mins
refrigerate 8 hours to finish setting and serve!
enjoy plain, with cherry topping or chocolate!
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