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This can be done in a food processor. Beat egg whites in an electric mixer until they form soft peaks.
Beat in 1/2 cup sugar 1 tablespoon at a time; continue beating until peaks are stiff but not dry. Fold
cream cheese mixture into egg whites on low speed. Pour into pan. Bake for 50 to 60 minutes, until
cake is set but still soft in the middle and top is golden brown. Cake will puff up, then sink and crack.
Do not be alarmed. Cool on a rack for 30 to 40 minutes.
Topping
2 cups sour cream
1 teaspoon vanilla extract
2/3 cup granulated sugar
Mix ingredients together until smooth. Pour topping over cake; return to oven for 10 minutes to glaze.
Cool to room temperature and refrigerate, preferably overnight. Top with fresh or frozen strawberries
or peaches, sweetened to taste, or with cherry or blueberry pie filling.
Pirates' House Cheesecake 250
Pistachio Brittle Cheesecake
Crust
1 (5 1/2 ounce) package shortbread cookies
1/2 cup natural unsalted pistachios
1/4 cup granulated sugar
1/4 cup (1/2 stick) chilled unsalted butter, diced
Preheat oven to 350°F. Blend shortbread, nuts and sugar in processor until nuts are finely ground. Add
butter; process until moist clumps form. Press onto bottom of 9-inch-diameter springform pan with 2
3/4-inch-high sides. Wrap outside of pan with foil. Bake crust until golden, about 15 minutes. Cool
crust.
Filling and Topping
24 ounces cream cheese, room temperature
1 1/4 cups granulated sugar
1 teaspoon ground cardamom
4 large eggs (at room temperature)
2 1/4 cups sour cream
1/2 cup pear nectar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
5 ounces good-quality white chocolate (such as
Lindt or Baker's), finely chopped
Pistachio Brittle
Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time. Add 1
cup sour cream, pear nectar, flour and vanilla extract and beat until blended. Pour filling over crust.
Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes. Transfer
cheesecake to rack; let cool 10 minutes.
Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth
(do not allow bottom of bowl to touch water). Cool chocolate to lukewarm; whisk in remaining 1 1/4
cups sour cream.
Spread topping over warm filling. Refrigerate cake uncovered overnight. Cut around pan sides;
release pan sides. Place cake on platter. Stand brittle pieces on edge in topping on cheesecake.
Pistachio Brittle
Nonstick vegetable oil spray
1 cup granulated sugar
1/4 cup water
1/4 cup natural unsalted pistachios
Spray baking sheet with nonstick spray. Stir sugar and water in heavy small saucepan over
medium-low heat until sugar dissolves. Increase heat; boil until deep amber color, occasionally
brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes.
Stir nuts into caramel and immediately pour onto prepared sheet. Working quickly and carefully
Pistachio Brittle Cheesecake 251
Ultimate Cheesecakes
(caramel is very hot and hardens fast), press tip of small knife into edges of caramel and gently stretch
in all directions to form very thin sheet, approximately 12 by 10 inches. Cool brittle completely.
Break brittle into irregular pieces. (Can be prepared 3 days ahead. Store airtight at room temperature.)
Pistachio Brittle Cheesecake 252
Pomegranate Cheesecake
Serves 10
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/2 cup water
1 (1/4 ounce) package unflavored gelatine
24 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 pomegranates
1 cup heavy cream
Preheat oven to 375 degrees F.
Combine cracker crumbs thoroughly with melted butter, and press into the bottom and up 1 inch on
the sides of a 9-inch springform pan. Bake for 10 minutes. Cool completely.
Place the water in a small saucepan and sprinkle the gelatine over the water. Let set for 5 minutes, then
heat, stirring until gelatine has dissolved fully. Set aside to cool.
Mix the cream cheese, sugar and vanilla extract until fluffy. Mix in gelatine; set aside.
Remove seeds from pomegranates.
Whip the cream until stiff. Gently but completely mix cream cheese and 1/2 cup pomegranate seeds
into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top. Refrigerate for 2 hours
or until set.
Store remaining pomegranate seeds, covered, in the refrigerator.
To serve, remove cheesecake from pan. Top with remaining pomegranate seeds.
Pomegranate Cheesecake 253
Praline Cheesecake
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons melted butter
24 ounces cream cheese
1 1/4 cups dark brown sugar, firmly packed
3 eggs
2 tablespoons flour
1/2 cup chopped pecans
1 1/2 teaspoons vanilla extract
Maple syrup
Mix crumbs, sugar and butter, and press into a 9-inch springform pan. Bake at 350 degrees F for 10
minutes. Cool.
Beat cream cheese and brown sugar until fluffy. Beat in eggs, one at a time. Sift in flour. Add pecans
and vanilla extract. Pour mixture into pan. Bake at 350 degrees F for 55 minutes or until set.
Cool in pan. Remove to serving plate, and brush with maple syrup and garnish with chopped pecans.
Chill for at least 3 hours.
Praline Cheesecake 254
Praline Pumpkin Cheesecake
1 1/2 cups finely ground gingersnap cookies
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted, cooled
1 1/2 pounds cream cheese, room temperature
1 cup firmly packed brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup whipping cream
1/3 cup pure maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 large eggs
1 1/4 cups granulated sugar
6 tablespoons water
1 cup coarsely chopped toasted hazelnuts
Preheat oven to 325 degrees F.
Mix first 3 ingredients in a medium bowl. Add butter and stir until just combined. Press the crumb
mixture onto the bottom and 2 inches up the sides of a 9-inch springform pan. Bake for 8 minutes and
cool.
Beat the cream cheese and brown sugar in the bowl of an electric mixer until fluffy. Beat in the
pumpkin. Add the whipping cream, maple syrup, vanilla extract, ground cinnamon and ground
allspice, Beat on medium speed until smooth. Add eggs, 1 at a time, beating well just until combined.
Pour the batter into the prepared crust and bake about 90 minutes, until the cheesecake is puffed and
the center is set (cheesecake will rise a little above the sides of the pan). Transfer to a wire rack and
cool for 30 minutes. Run a small sharp knife around pan sides to loosen cheesecake. Cool completely,
cover and refrigerate overnight. (Can be prepared 2 days ahead. You can also freeze it for up to 3
months if you first wrap it in plastic wrap and then foil.)
For praline: Line a cookie sheet with foil and butter it well. Stir sugar and 6 tablespoons water in a
heavy medium saucepan over low heat until the sugar dissolves. Increase heat and boil without stirring
until syrup turns deep golden brown, bushing down sides of pan with wet pastry brush and swirling
pan occasionally. Stir in chopped toasted hazelnuts. Immediately pour praline onto prepared cookie
sheet, spreading with back of spoon to thickness of about 1/4 inch. Cool completely.
Break praline in 2-inch jagged pieces and either arrange them on top of cheesecake or set them into
mounds ( by spoon or with a decorator tip ) of whipped cream that s whipped with a little sugar and
nutmeg.
Praline Pumpkin Cheesecake 255
Prickly Pear Cheesecake
Crust
2 cups crushed graham cracker crumbs
2 1/2 tablespoons granulated sugar
1/2 cup melted butter
1/2 cup piñon nuts, finely chopped
Mix graham cracker crumbs, sugar, butter and nuts together. Press firmly on the bottom and sides of a
9-inch springform pan.
Filling
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
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