Monday, March 15, 2010

SoNo Cheesecake...

I had a very nice email from Jill Browning, Senior Publicist/The Crown Publishing Group, Random House, Inc. in regards to my request for sharing with you all a sampling of John Barricelli's, The SoNo Baking Company Cookbook.  The recipe, they chose to share, is for SoNo Cheesecake, which I haven't made yet, but believe me, it's at the top of my list.  The fact it has a pistachio coating fits perfectly with my "green" theme and don't those raspberries look so fresh you can smell them? John includes photo steps to complete the cheesecake and there is a sidebar for Technique Tip that will help you achieve a masterpiece.

Here is the recipe...thank you again John and Random House.

Pistachio Graham Cracker Crust
1/4 cup shelled, unsalted pistachios
1/4 cup granulated sugar
1/4 tsp. coarse salt
5 tablespoons unsalted butter, melted and cooled

1.  Preheat the oven to 300F-degrees.  Bring water to a boil for a water bath.  Butter the bottom and sides of a 9 x 2 inch cake pan, set aside.
2. To make the crust:  In a food processor, pulse the pistachios with the sugar and the salt until coarsely ground.  Transfer to a large bowl, add the graham cracker crums and butter, and mix to combine.  Press the graham cracker mixture over the bottom of the buttered pan.  Set aside.

Filling
2 pounds cream cheese, at room temperature for at least 6 hours
1 1/3 cups granulated sugar
1/2 tsp. coarse salt
2 teaspoons pure vanilla extract
1 tablespoon vanilla paste, or seeds from 1 whole vanilla bean
5 large eggs, at room temperature
2/3 cup sour cream

3. To make the filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, sugar, salt, vanilla extract, and vanilla paste or seeds on medium-high speed, scraping down the bowl several times, until the mixture is completely smooth, about 5 minutes.
4. Turn the mixer to low and beat in the eggs, one at a time, until blended, scraping down the sides of the bowl after each addition.  Beat in the sour cream until blended.
5. Place the cake pan in a roasting pan.  Pour the cream cheese mixture into the cake pan--it will come all of the way to the top of the pan.  Place the roasting pan in the oven and pour in the boiling water to come about 1/2 inch up the sides of the cake pan.  Bake until the filling is set, but still jiggles slightly in the center, 1 hour 15 minutes to 1 hour 20 minutes.  Chill for 4 to 6 hours, or overnight, in the pan.

1/2 cup apricot jam
1/2 cup shelled, unsalted pistachios, pulsed in a food processor until coarsely ground
3 (1/2-pint) containers raspberries
Confectioners' sugar for dusting (optional)

6. To finish, heat the bottom of the pan over a flame or an electric element to loosen the crust.  Invert the pan onto a 9-inch cake round or large plate.  Remove the pan from the cake and invert once more onto a 9-inch round or large plate so the crust is on the bottom.  In a small saucepan, warm the strained jam over low heat until liquid.  Strain through a fine strainer.  Brush the top and sides of the cheesecake with the strained jam.  cover the top of the cake with a single layer of raspberries.  Holding the cake with one hand under the bottom, and working over a sheet pan to catch the excess, gently press the ground pistachios all around the sides of the cake.  Dust with confectioners' sugar, if desired.

I love cheesecake and my mother made one of the best Lemon Cheesecakes I've ever had.  I usually like to make hers for Easter, but I think I'm going to make the SoNo Cheesecake this year.  I certainly will share the results with all of you; in fact, I wish you could really share the results so I don't end up eating it all!  Enjoy!

41 comments:

  1. Do you have stock in pistachios? I've never seen so many yummy recipes with them!! This cake looks like Christmas. I love the bright red and green together.

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  2. Such a beautiful cheesecake! I love all those pistachios :)

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  3. This looks fabulous...just one quesiton...the recipe says the bottom crust is made from pistachios and graham cracker crumbs--it gives the amount of pistachios, but not the amount of the graham cracker crumbs to make it...please provide.

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  4. Looks GREAT! As with the above post, can you edit the recipe & insert the amount of graham crackers to use?

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  5. yeah you forgot the measure for graham cracker crumbs??

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    Replies
    1. The recipe calls for 1-1/4 cups graham cracker crumbs. (I have the cookbook at home and thought I'd share since no reply given yet). I can't wait to make this!

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    2. What is the title of the book?

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    3. Buonaaa !!! Complimenti e'anche bellissima!! Un abbraccio Cake's Sister

      Delete
  6. What a gorgeous cheesecake. May have to make for the holidays.

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  7. This is such a beautiful cake! It is almost too beautiful to eat!

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  8. I made this cheesecake for Father's Day and it was a huge success! I make at least a cheesecake a month and this was the creamiest,most delicious one yet! I will use this recipe again and again. My aunt asked for the recipe and my pregnant cousin (who doesn't like raspberries) asked to take half of it home. It turned out just like the picture, too. Thanks for the recipe, it will definitely be my go-to cheesecake!

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  9. il est tout simplement magnifique!!!

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  10. where can i order one for next week? r u in Australia?

    ReplyDelete
  11. Making this again for Thanksgiving. Great taste with textures and colors that are eye catching.

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