Easy No-Bake Cheesecake vs. Showstopping 10-Hour Pistachio Cheesecake | Melissa Clark | NYT Cooking
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- Опубликовано: 8 фев 2024
- Easy No-Bake Pistachio Cheesecake: nyti.ms/3UzOdeA
Pistachio Cheesecake: nyti.ms/3UCA3tu
It’s Melissa Clark! She’s back in the studio kitchen for another round of Shortcut vs. Showstopper, where she makes a recipe two ways: One is simple and one is a more challenging, best-ever take. In this edition, Melissa’s making cheesecake. First up: her Easy No-Bake Pistachio Cheesecake With Raspberries, which relies on cream cheese for structure and whipped cream for lightness. She also demonstrates how to make her Pistachio Cheesecake With Fresh Raspberries, an elegant cake that gets its complexity from purchased sweetened pistachio paste. Which will you make? The choice is yours!
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I just made the showstopper, and it came out AMAZING. My baking notes for anyone interested:
- I couldn't find jelly anywhere. I tossed my raspberries in a heated-up and slightly watered-down seedless jam instead.
- This filled up my 9" springform pan almost to the very top and it took additional 30min in the oven.
- I used Scyavuru CRUNCHY Pistachio Cream ($18 for me) and swapped the layers so that it was on the bottom. Still came out insanely delicious!
- Almond extract is VERY powerful; I would go to 1/2 tsp or leave it out altogether so you can focus on the pistachio flavor.
The pistachio paste is so good. When I lived in Italy I would buy it at my local grocery store. I would eat it out of the jar. Beautiful cheesecakes.
My husband adores pistachios. Just finished making the no-bake version. It is going to be a surprise for St.Valentine's Day.
This video was so well done with the option of simple and more special varieties! Melissa Clark never disappoints with her wit and charm! YUM for the pistachio flavor too! 🤗😋
Amazing presentation by Melissa and two super yummy looking cakes! 😍
Love Melissa Clark, LOVE cheesecake!
Oh, my! The cakes look amazing. I want to try them both.
I’ve seen lots of variations on the classic that I’ve never wanted to make. This one I’ll do, absolutely. I use a length of dental floss to slice the cake. It slices well and slips out the side easily, no mess.
They both look mouth-watering. Using melted ice cream sounds like a fantastic idea, might give it ago.
Wow! I can't wait to prepare these pistachio cheesecake options! Loved them!
I saw every moment, and all of them were part of a wonderful, beautifully told story! Thank you!
Recipes:
No Bake Cheesecake
INGREDIENTS Yield: 1 (9-inch) cheesecake
FOR THE CRUST
2 cups/200 grams graham cracker crumbs
2 tablespoons light or dark brown sugar
⅓ cup/55 grams finely chopped pistachios, more for garnish if you like
½ cup/113 grams unsalted butter, melted
¼ teaspoon fine sea salt
FOR THE FILLING
1 pound/454 grams cream cheese (2 8-ounce packages), at room temperature
3 tablespoons granulated sugar
1 teaspoon vanilla extract
¾ teaspoon almond extract
¼ teaspoon fine sea or table salt, to taste
½ pint pistachio ice cream, melted (1 cup/237 milliliters)
½ cup/118 milliliters heavy cream
Fresh raspberries, for garnish
PREPARATION
Step 1 - Make the crust: In a small bowl, stir together graham cracker crumbs, brown sugar, pistachios, melted butter and salt. Transfer mixture into a 7- or 8-inch springform pan. Press the crumbs into the bottom and all the way up the sides of the pan, using a measuring cup or flat-bottomed glass to create an even layer. Refrigerate until needed.
Step 2 - Make the filling: Using an electric mixer, beat together cream cheese, sugar, vanilla and almond extracts, and salt until smooth, 1 to 3 minutes (or longer if your cream cheese was still a bit cold). Scrape the sides of the bowl with a rubber spatula. Add the melted ice cream and beat on low speed until no lumps remain. Transfer the cream cheese mixture to a large clean bowl and switch stand mixer to whisk attachment.
Step 3 - Add heavy cream to the bowl you used for the cream cheese mixture and whip cream to stiff peaks. Fold the whipped cream gently into the cream cheese mixture until just combined. Transfer filling into the prepared crust and spread into an even layer. Cover with plastic and refrigerate until the filling is firm and cold, about 4 to 6 hours, or overnight.
Step 4 - When ready to serve, remove the springform collar or serve directly from the pan. Top with a pile of fresh raspberries in the center and chopped pistachios around the top edge, if you like.
Pistachio Cheesecake (baked)
INGREDIENTS Yield: 1 (9-inch) cheesecake
FOR THE CRUST
½ cup/113 grams unsalted butter, melted, more for the pan
1 cup/125 grams all-purpose flour
⅓ cup/66 grams granulated sugar
¾ teaspoon fine sea or table salt
⅓ cup/55 grams finely chopped pistachios
FOR THE FILLING
2 pounds/907 grams cream cheese (4 8-ounce packages), at room temperature
¾ cup/150 grams granulated sugar
½ teaspoon fine sea or table salt
4 large eggs, at room temperature
1 teaspoons pure vanilla extract
¾ teaspoon almond extract
1 cup/226 grams crème fraîche or sour cream
½ cup/140 grams sweetened pistachio cream, paste or spread
FOR THE TOPPING
2 tablespoons raspberry, red currant or other clear jelly (not jam or preserves)
12 ounce/340 grams fresh raspberries (about 2 cups)
PREPARATION
Step 1 - Heat the oven to 325 degrees. Butter a 9-inch springform pan.
Step 2 - Make the crust: In a large bowl, whisk together the flour, sugar and salt. Add the melted butter and pistachios, and whisk until the dough holds together when squeezed in your hand. Press crumb mixture evenly into the bottom and at least an inch up the sides of the prepared pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible.
Step 3 - Bake until the crust is set and golden all over, 20 to 30 minutes. Transfer to a wire rack and reduce oven temperature to 275 degrees. Let crust cool for at least 10 minutes (or let cool completely).
Step 4 - Make the filling: Using an electric mixer, beat together softened cream cheese, sugar and salt until sugar has dissolved and the mixture is light and fluffy, about 3 to 5 minutes (or longer if your cream cheese was a bit cold). Add the eggs one at a time, beating until combined and scraping down the sides of the bowl with a rubber spatula before each addition. Mix in the vanilla and almond extracts until combined, then beat in the crème fraîche and mix until smooth.
Step 5 - Place crust onto a rimmed sheet pan and pour in about half of the cream cheese mixture.
Step 6 - To the remaining cream cheese mixture in the bowl, beat in the pistachio paste until well combined, about 1 minute. Using a large spoon, gently spread the pistachio batter on top of the cream cheese layer, being careful not to pour the pistachio batter right to the bottom of the pan; it should rest on top (for the most part, some sinking is OK and will be covered by berries).
Step 7 - Bake cheesecake until just set, about 70 to 90 minutes. The edges will be firm, but the center 3 inches will still jiggle and look a little damp; it will continue to set as it cools. Turn the oven off but open the oven door, leaving it ajar by an inch or two (you can use the handle of a wooden spoon to crack it open). Let cake cool in the oven for 30 minutes, then transfer to a wire rack to cool completely before refrigerating (this gradual cooling helps prevent cracks). Cover loosely with plastic wrap or foil and chill for at least 8 hours or up to 3 days.
Step 8 - When ready to serve, carefully remove the springform rim. Cover the top of the cake completely with raspberries. Melt the jelly in a small bowl either in the microwave or in a small pot on the stove. Using a pastry brush, coast the raspberries with the jelly to give them a nice shine. Cheesecake can be topped with berries up to 6 hours before serving and stored in the refrigerator.
hero
Wow amazing❤
Good job Melissa
My mum always put some gelatine in her no bake lemon cheesecake. It was delicious and my favourite over baked
I would say a great hack is making the cheese cake in a removable base pie dish.
I love your t-shirt where dif you get it ?, do someone knows?
We are definitely team short cut with this one... but we see why you call the other one the show stopper🤤 We are HUGE Melissa fans and would love for her to come visit us at our Test Bakery and Mill and see the difference with our stone-milled bread and bagels
I was entertaining the idea of making the showstopper, but I looked for the pistachio cream in my country, and it's around 75 USD... so I think I'm gonna settle for the no bake version😅
Serious Eats has a recipe for making your own pistachio paste at home - it requires individually peeling them, which is a drag, and to purchase roasted pistachio oil - depending on where you are, that ingredient might be significantly less than the paste, if you did ever want to give it a go
Those towels are also showstopping ! Where can I get me some of them ?!
Ben and Jerry's pistachio ice cream in cheese cake form
❤❤❤❤❤❤❤
Also--since the pistachio mixture is heavier and tends to sink to the bottom anyway, why not just put it on the bottom to begin with? It'll be just as pretty with the green layer on the bottom.
When you add the 3 eggs individually, do it at LOW SPEED. You aren't making a soufflé or a Basque Cheesecake! Don't beat in air at high speed. Always let cheesecake settle to its own climate in the oven and do not suddenly jar it by pulling it out into a draft! You will have less cracks on top! Bon appetit.
No gelatine used in either?
That's Scyavuru Sicilian Pistachio cream. It's definitely not that expensive here in Europe. I paid about $8-9 for it.
I cannot make cheesecake in advance because then I need to make a second cheesecake.
With the showstopper, why not put the pistachio layer down first, since it's heavier than the regular layer?
I swapped the layers when I baked this and it worked out great for me!
A dozen tester cakes during development is like $300 in pistachio paste. 🤑
I‘m always suprised, that food is so expensiv in the USA. In Germany this pistachio past costs 5 Euros (5,4 Dollars) and this is also expensive for something you eat on bread like peanut butter or nutella.
I laughed cause you said it would last 4 or 5 days I think not it might last 4 or 5 minutes with me lol
That pistachio paste is $25?😅
Is there are reason not to have the pistachio as the bottom layer? I'd think it would be easier and better looking.
I think it's for visual reasons. You want people to know straight away it's not a plain cheesecake. Plus the pale green looks good as a backdrop for the berries.
still here, still asking for proper CCs. the auto generated ones consistently have errors and omissions - which compromises the accessibility needed by D/deaf, hard of hearing, and other disabled viewers.
y'all are the *New York Times*. are you seriously too stingy (read: ableist and uncaring) to hire someone to write proper closed captions?
they wouldn't even have to do it from scratch! they'd just need to go through and correct the auto generated ones. but no, apparently even THAT is too much money spent on accessibility for disabled viewers! your priorities are clear as day.
I'm getting really tired of having to say this over and over and over again, but I won't shut up. this won't stop being a problem, so I'll still be here until something changes.
Why on earth doesn't she just mix up the graham cracker crust entirely in the processor? Do the graham crackers, then add the pistachios and blend/grind them up, then add the sugar, whiz briefly. Pour in the melted butter through the tube as machine is running. Ta-da! You're done.
😳
I tried the no-bake and it was really disappointing. The texture was not great, the flavor was overpowered by the almond extract, the crust is way too salty and required far more butter to hold up. I don't recommend making it.
✌️ Promo>SM
Why not just use pistachio spread in the shortcut version cheesecake and then you don’t have to ruin a pint of good pistachio ice cream?! 🤷🏻♀️
Otherwise the recipes look delicious. 😋
she literally explains why in the video
The video explains her reasoning. Also don't see how it "ruins" the ice cream any more than the spread.
@@charl1ehendr1x Yeah thanks, I did see the video. Ice cream is ruined because you have to thaw the whole thing and then use only a cup of it. Do you usually eat thawed ice cream? Because I don’t (and certainly do not know anybody that does). The spread you can still use for various different applications. That’s all. I do like the recipes, I just wouldn’t use the good pistachio ice cream like that.
Edited: Not to even mention that I cannot get a good commercial pistachio ice cream like that in my country anyway.
you could just scoop out the portion you need and thaw that so it should not be that big of an issue
@@whyshouldi4417 Thank you for your pearls of wisdom.😉
Please stop using cups as a measurement. It's not the 1960s.
She's based in the USA where imperial measurements are still the standard.
@@_SurferGeek_I live in the United States and have a kitchen scale so I can measure ingredients in grams.
@@soher529 I have a scale as well... guess what? It does ounces as well as grams. Point was that imperial is still the standard in the US and is what most folks use. Doesn't mean we can't use metric and most bakers do, even in the US. At some point, metric will win over even in the US, just not today and not likely in the the next decade.