Frozen Pistachio Cheesecake |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
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A recipe I found .....photo found online. Prep time does not include chill time. So bad but oh so good!! Ingredients:
1 cup shelled pistachios |
1 cup cookie crumbs( nilla wafers ) |
3 tablespoons granulated sugar |
1/3 cup butter or margarine, melted, plus 1/2 cup butter or margarine, softened |
2/3 cup heavy cream |
12 ounces white chocolate, finely chopped |
4 (8-ounce) packages cream cheese, softened |
2/3 cup cup sifted confectioners sugar |
2 teaspoons vanilla |
additional pistachio nuts and/or fresh sliced strawberries for garnish |
Directions:
1. Preheat oven to 350 degrees F
2. In a food processor, process nuts until finely chopped.
3. Add cookie crumbs, granulated sugar and melted butter.
4. Pulse 4 or 5 times until blended
5. Lightly grease a 9-or 10-inch springform pan. Press crumb mixture onto bottom and 1 to 1 1/2 inches up the sides.
6. Bake for 12 minutes or until lightly browned.
7. Cool completely on a wire rack
8. In a heavy saucepan, bring the cream to a simmer. Remove from heat, add white chocolate. Stir gently with a rubber spatula until smooth.
9. In a large mixing bowl, beat cream cheese and softened butter at medium speed or an electric mixer until creamy.
10. Add confectioners sugar. Beat until fluffy. Add melted chocolate mixture and vanilla; beat 3 minutes or until very smooth.
11. Pour batter into prepared crust.
12. Cover and freeze until firm (at least 6 hours) or up to 1 week.
13. Let stand at room temperature 30 minutes (or more if it's been frozen for more than a day)
14. Remove sides of pan.
15. Garnish, then cut with a sharp knife, dipping the knife in hot water and wiping it dry between each slice
16. NUTRITION:
17. Per serving: 572 calories(% of calories from fat. 73), 7 grams protein, 32 grams carbohydrates, 2 grams fiber, 48 grams fat, 121 milligrams cholesterol, 331 milligrams sodium
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19. *Don't put a question mark where God put a period*
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