Pistachio Orange Cheesecake - Powerful Handmade site

Pistachio Orange Cheesecake

Sharing is caring!

Pistachio Orange Cheesecake

C
Pistachio Orange Cheesecake Recipe
Pistachio Orange Cheesecake Recipe

Pistachio and orange complement each other beautifully in this unusual cake, with its nutty, orange-infused crust and creamy pistachio-flavored cheesecake filling.

At a glance

Prep
37 mins.
Bake
1 hrs 5 mins. to 1 hrs 10 mins.
Total
2 hrs 52 mins.
Yield
one 9″ cheesecake

Nutrition information

Measuring Standards

Ingredients

Crust

  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 1/2 cup shelled pistachios
  • 1/4 teaspoon salt
  • 8 tablespoons (1/2 cup) unsalted butter, softened
  • grated rind (zest) of 1 orange
  • 1 large egg

Filling

  • 24 ounces (1 1/2 pounds) cream cheese, at room temperature
  • 1 1/4 cups sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • grated rind (zest) of 1 orange
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup sour cream
  • 2 tablespoons fresh orange juice
  • 1/4 cup pistachio paste
  • 1 tablespoon water

Garnish

  • chopped pistachio nuts
  • orange slices or candied orange peel

Crust

  • 5 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 2 3/8 ounces sugar
  • 2 1/8 ounces shelled pistachios
  • 1/4 teaspoon salt
  • 4 ounces unsalted butter, softened
  • grated rind (zest) of 1 orange
  • 1 large egg

Filling

  • 24 ounces cream cheese, at room temperature
  • 8 3/4 ounces sugar
  • 1/2 ounce King Arthur Unbleached All-Purpose Flour
  • grated rind (zest) of 1 orange
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 ounces sour cream
  • 1 ounce fresh orange juice
  • 2 3/4 ounces pistachio paste
  • 1/2 ounce water

Garnish

  • chopped pistachio nuts
  • orange slices or candied orange peel

Crust

  • 149g King Arthur Unbleached All-Purpose Flour
  • 67g sugar
  • 60g shelled pistachios
  • 1/4 teaspoon salt
  • 113g unsalted butter, softened
  • grated rind (zest) of 1 orange
  • 1 large egg

Filling

  • 680g cream cheese, at room temperature
  • 248g sugar
  • 14g King Arthur Unbleached All-Purpose Flour
  • grated rind (zest) of 1 orange
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 57g sour cream
  • 28g fresh orange juice
  • 78g pistachio paste
  • 14g water

Garnish

  • chopped pistachio nuts
  • orange slices or candied orange peel

Instructions

  1. Preheat the oven to 375°F. Lightly grease a 9″ or 10″ springform pan.
  2. To make the crust: Place 1/2 cup of the flour, all the sugar, and the pistachios in the bowl of your food processor. Grind until the nuts are very fine. Transfer the mixture to a large mixing bowl and add the salt, the rest of the flour, and the softened butter. Mix with a paddle until the mixture looks crumbly, then beat in the orange zest and egg.
  3. Press the dough evenly across the bottom and 1″ up the sides of the prepared pan. Chill the dough for 10 minutes, then prick it all over with a fork and bake for 20 minutes, until golden brown. Remove from the oven and cool to room temperature. Reduce the oven temperature to 325°F.
  4. To make the filling: Place the cream cheese, sugar, and flour in the bowl of a stand mixer fitted with a paddle. Run the mixer at low speed until no lumps remain, about 4 minutes. Scrape the bowl and mix in the orange zest, salt, vanilla, and 1 egg. Scrape the bowl and add the rest of the eggs, one at a time, waiting until each egg is fully incorporated before adding the next. Mix in the sour cream and orange juice.
  5. Measure out 1 1/4 cups of the batter and set aside. Pour the rest into the pan over the cooled crust. In a medium heatproof bowl, heat the pistachio paste with the water for 1 minute at half power in the microwave; stir to soften it and remove as many lumps as you can. Add half of the reserved filling and mix until smooth. Add the remaining reserved filling and mix completely.
  6. Add the pistachio batter to the orange batter and mix until smooth for a uniform effect. Alternately, you can drop the pistachio batter by the tablespoonful in a ring around the cheesecake about 1″ in from the edge, and swirl with a table knife for a decorative touch.
  7. Bake the cheesecake for 45 to 50 minutes, until the edge of the cake is set 1″ in from the edge. The middle should still jiggle when you nudge the pan; the center will look underbaked.
  8. Turn off the oven and prop open the door. Set a timer for 1 hour. The cheesecake will slowly finish cooking during this time.
  9. After 1 hour, take the cake out of the oven, cool to room temperature, and refrigerate until ready to serve. Before serving, decorate the top with chopped pistachio nuts and orange slices or candied orange peel.
  10. Store any leftovers in the refrigerator for several days.

Nutrition Information

  • Serving Size1 slice,88g
  • Servings Per Batch20
Amount Per Serving:
  • Calories308
  • Calories from Fat189
  • Total Fat21g
  • Saturated Fat11g
  • Trans Fat1g
  • Cholesterol95mg
  • Sodium197g
  • Total Carbohydrate26g
  • Dietary Fiber1g
  • Sugars18g
  • Protein6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares