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!