Mascarpone Cheesecake With Honeyed Pistachios Recipes

Steps:

• PREPARE THE HONEY-ROASTED PISTACHIOS:.
• Preheat oven to 350ºF.
• Warm the honey in a medium bowl to microwave for 10 seconds; warm it slightly.
• Add nuts, sugar and salt to the honey bowl and toss to coat well; toss again.
• Spread the nuts onto a parchment-lined baking sheet, separating them, and bake for 10 minutes.
• Stir the nuts after 5 minutes.
• Cool completely, and then separate again.
• Place the nuts in food processor and make sure not to overprocess. They can be prepared up to one week ahead of time & stored in air tight containers.
• PREPARE THE CRUST:.
• Preheat oven to 350ºF.
• To make crust mix the ground biscotti, sugar, & unsalted butter in large bowl.
• Wrap bottom of 9" springform pan tightly with foil(to prevent water from seeping into the pan while baking in a bain marie.).
• Butter pan with butter or use cooking spray.
• Pour crumb into the prepared pan and press evenly to form a crust.
• Bake the crust until crisp and golden, about 10-12 minutes.
• Cool completely before filling.
• PREPARE THE FILLING:.
• Preheat oven to 350ºF.
• Place cream cheese and sugar in the bowl of an electric mixer, & beat on low speed until batter is smooth.
• Scrape the sides of bowl often to acertain even mixing.
• Add the mascarpone cheese until well combined, then beat in the eggs, one at a time.
• Add lemon or orange zest, juice, vanilla and salt and mix to combine.
• Pour the filling into prepared crust.
• Place the crust pan in a larger pan or deep baking dish.
• Once in oven, add boiling water to come halfway up the sides of the crust pan.
• Bake cheesecake until it's puffed around the edges and the center jiggles a bit when the pan is tapped lightly, about 45-60 minutes.
• Turn off oven and leave the cake in the oven with door slightly open for another 30 minutes to cool gradually, so the top won't crack.
• Remove cake from oven and allow to cool;.
• then chill in the refrigerator overnight. (You can serve after cooling 4 hrs.) However it is preferable to chill a minimum fo 12 hours.
• Carefully remove the sides from springform pan to release cheesecake. Place on a large serving platter or cake stand.
• ASSEMBLY:.
• Sprinkle the pistachios over the entire top of the cheesecake, to garnish. The pistachios will stay put if you apply a little pressure.
• Warm the honey in the microwave for 10 seconds or on stove-top.
• Drizzle honey over the whole cheesecake or over each slice and drizzle the honey on cheesecake as well as on the dessert plate. Also, use a sprinkling of the pistachios and a sprig of mint.
• Now sit back and enjoy this wonderfully delectable dessert with a great cup of freshly brewed coffee.