YOU'RE SURE TO WOWO THE CROWD

RASPBERRY AND PISTACHIO CHEESECAKE

The Northern Star - - FRONT PAGE - Recipe by Katrina Wood­man Photo by Jeremy Si­mons

serves / 10

40g (1⁄4 cup) pis­ta­chios, plus ex­tra, chopped, to serve

270g (1 1⁄4 cups) caster sugar

150g (1 cup) plain flour

1⁄4 tsp sea salt

100g but­ter, chilled, chopped

1 egg yolk

750g cream cheese, chopped, at room tem­per­a­ture

250g ctn sour cream

1 vanilla bean, split, seeds scraped

2 tsp finely grated lemon rind

4 eggs

125g fresh rasp­ber­ries, plus ex­tra, to serve

300ml ctn dou­ble cream, whipped to soft peaks

1. Pre­heat the oven to 180C/160C fan-forced. Grease the base and side of a 22cm (base mea­sure­ment) spring­form pan and line with bak­ing pa­per.

2. For the base, process pis­ta­chios and 1⁄4 cup sugar un­til finely chopped. Add the flour and salt. Process un­til com­bined. Add the but­ter. Process un­til mix­ture re­sem­bles fine crumbs. Add the egg yolk. Process un­til mix­ture just comes to­gether.

3. Place in pre­pared pan. Press to cover the base of the pan and use the back of a spoon to smooth the sur­face. Place in freezer for 30 min­utes to rest.

4. Line pas­try base with bak­ing pa­per and fill with pas­try weights or rice. Bake for 15 min­utes. Re­move pas­try weights or rice and pa­per. Bake for a fur­ther 15–17 min­utes or un­til golden. Set aside to cool.

5. Re­duce the oven to 170C/150C fan-forced. Place a large sheet of ex­tra-wide foil on a clean work sur­face. Place the cake pan in the cen­tre of the foil. Fold edges around sides to en­close the pan. Re­peat with an­other sheet of ex­tra-wide foil to dou­ble line the pan.

6. Process the cream cheese, sour cream, vanilla bean seeds, lemon rind and re­main­ing 1 cup sugar un­til smooth. Add the eggs, one at a time, pro­cess­ing un­til smooth and com­bined.

7. Pour half the cream cheese mix­ture over the pre­pared base. Sprin­kle over the rasp­ber­ries. Pour over the re­main­ing cream cheese mix­ture. Place in a large roast­ing pan. Add enough boil­ing wa­ter to roast­ing pan to come 3cm up the side of cake pan. Bake for 1 hour 10–20 min­utes or un­til just set (mix­ture should wob­ble slightly in the cen­tre).

8. Turn oven off. Leave cheesecake in the oven, with the door slightly ajar, for 1 hour. Stand at room tem­per­a­ture for 1 hour or un­til cooled com­pletely. Place in the fridge for 4 hours to chill.

9. To serve, top the cheesecake with whipped cream and sprin­kle with the ex­tra rasp­ber­ries and pis­ta­chios.

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