CHEESECAKE - Abbey's Infamous Cheesecake

By Aemelia

Ingredients

• Chocolate Cookie Crust:
• 2 cups / 180 g chocolate short dough crumbs
• 1 stick / 4 oz butter, melted
• 2 tbsp. / 24 g sugar
• Cheesecake Base:
• 3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
• 1 cup / 210 g sugar
• 3 large eggs
• 1 cup / 8 oz heavy cream
• 1 tbsp. lemon juice
• 1 tbsp. vanilla extract (or the innards of a vanilla bean)
• 1/4 cup pistachio paste

Details

Adapted from cannellevanille.com

Preparation

Step 1

Preheat oven to 320F. Begin to boil a large pot of water for the water bath.

Place ring molds on a deep baking dish lined with parchment paper. Then we will place this baking dish inside a larger deep baking dish that will hold the water bath.

Mix together the crust ingredients and press a couple of tsp into individual ring molds. Set aside.

Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice to the cream cheese base and cream until smooth.

Divide the cheesecake base into two bowls. Add the pistachio paste to one and mix well.

Pour pistachio base half way up into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the pan that holds the ring molds.

Bake 15 minutes, until it is semi set but not completely baked. Remove from oven and pour the remaining vanilla cheesecake batter on top of the pistachio. Tap gently and return to oven and finish baking for another 20 minutes or so.

Let the cheesecake cool in the ring molds and refrigerate overnight before unmolding.