Pistachio White Chocolate Cheesecake2018-05-10
1-3/4 cups Graham cracker crumbs
6 tbsps. Unsalted butter, melted
1 tbsp. sugar
10 oz. white chocolate, broken up
½ cup whipping
16 oz. cream cheese
4 eggs, separated
4 tsps. vanilla extract
dash of salt
6 oz. white chocolate, broken up
¼ cup whipping cream
2 tbsps. light creme-de-cacao
¼ cup unsalted pistachio
nuts, finely chopped
Using a small bowl, mix together crumbs, melted butter and sugar until well-combined. Press the crumb mixture evenly into the bottom and 2/3 the way up the sides of a buttered 9" -springform pan. Melt chocolate in a double broiler. Stir in slowly the cream until smooth. Remove from heat and cool slightly.
Using an electric mixer, beat cream cheese until smooth. Add the eggyolks one at a time, beating until incorporated. Add white chocolate mixture, vanilla and salt. Beat at medium speed for about 2 minutes.
Beat the eggwhites in another bowl at low speed until frothy, then increase speed and whip until soft peaks form. Fold the whites into the cheese mixture. Stir in the chopped pistachios.
Bake at 350ºF for 15 minutes. Without opening the oven door, reduce the heat of 200ºF and bake for 70 minutes or until the center no longer looks wet and shiny. Remove the cake from the oven and run a thin knife blade around the inside edge of the pan.
Turn the oven off and put the cake back in for another 30 minutes. Allow to cool at room temperature and chill overnight. Melt the remaining chocolate in a double boiler.
Slowly stir in cream, stirring until mixture is smooth. Stir in creme-de-cacao. Pour topping over cooled cake. Cover with plastic wrap and chill overnight.