Pistachio Praline Cheesecake (& Pistachio crust)

The Secret Ingredients

This recipe calls for some classic cheesecake ingredients like graham crackers, cream cheese and eggs. To transform the cake into a pistachio extravaganza I used these three key ingredients:

• Roasted shelled pistachios. Added them to the crust along with the graham crackers crumbs. The texture might be lost a bit, but when we use roasted pistachio we get a deep pistachio notes to the crust with minimum efforts.
• Pistachio Praline. Basically it is a pate made when we process caramelized sugar with pistachios (only 2 ingredients) and can be made up to five days in advance. Just like for the crust, I used roasted pistachios for another layer of flavor.
• Heavy Cream. The sugar in the praline loses some of its sweetness during the caramelization process. The heavy cream in addition to a smooth creamy texture it adds a slight sweetness to help balance the cream cheese tartness.

All My Tips For Cheesecake Success

I have had my share of failures when it comes to cheesecake, including some epic fails while testing this recipe. So I learned my lessons and now sharing everything I learned so you can succeeded:

• Room temperature ingredients. Not just the cream cheese and eggs, also the crust and the praline. So make sure to prepare everything in advance so when it is time to incorporate the items they are all at room temperature.
• Mix the sugar with the cornstarch. This is the best way to make sure the cornstarch won’t clump and be distribute evenly.
• Add the eggs one at a time. And make sure each is incorporated before adding the next, otherwise, the batter my break and get lumpy.
• Use a rubber spatula. And scrape the sides and bottom of the bowl as you go, and as many times as possible (I do this between each step). Rubber spatula is the best way to scrape any unmixed ingredients that other wise be added to the batter as clumps.

Bake; with or without a water bath

Many find a water bath to be intimidating, but it is my preferred method and the best way to get a smooth, creamy texture.

Water are a very bad heat conductor so the cake baked a a very low temperature and very slowly low. That means you can skip the water bath and bake the cake at a lower temperature for a longer time. (200F) for three hours.

Pay attention to the cake and not the timer. The cake is ready when the sides (about 1.5 inches from the edges of the pan) are set and the center jiggles. It may take less or more time depending on your oven and your environment.

The Chilling Process

The chilling process is just as important as the baking process. For best results and no cracks on top, let the cake cool in the oven for at least 3 hours (I leave it there for 5 hours). Door closed. The refrigerate for another 6 hours, or until chill.

Yields

This recipe yields one 8-inch cake 8–12 servings, depending on how large you slice it. You can also use a 9-inch pan, but you’ll need a bigger pan than 9×13 for the water bath, maybe a 12-inch cake pan.

Storing, Making Ahead & Freezing

Refrigerate covered in the fridge for up to 5 days, so it is great to make a head of time. To freeze: wrap the cake, or the cake an with plastic wrap then aluminum foil and freeze for up to two months. When ready, remove from the freezer the night before and refrigerate.