Ingredientes para Mascarpone Cheesecake With Honeyed Pistachios
- 1/2 cup shelled pistachios
- 2 tablespoons honey
- 1 3/4 cups sugar
- 3/4 teaspoon salt
- Biscotti
- 1/2 cup unsalted butter
- Cooking Spray
- 16 ounces cream cheese
- 1 cup mascarpone cheese
- 3 large eggs
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup pistachios
- Mint
- 1 1/2 cups graham cracker crumbs
- for flouring pan
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Cómo preparar Mascarpone Cheesecake With Honeyed Pistachios
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together graham cracker crumbs, melted butter, and sugar until evenly moistened. Press mixture into the bottom of the prepared pan, creating an even crust.
- In a large bowl, beat cream cheese and mascarpone cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
- Pour batter into the prepared crust.
- Bake for 60-75 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from the oven and let cool completely on a wire rack.
- While the cheesecake is cooling, prepare the honeyed pistachios: Preheat oven to 350°F (175°C). Toss pistachios with honey and salt on a baking sheet. Roast for 8-10 minutes, or until fragrant and slightly toasted.
- Once the cheesecake is completely cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, garnish with honeyed pistachios.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
126g
Fat
59g
Carbs
11g