Chocolate Cheesecake with Pistachio Crust
Servings Per Recipe: 16
Calories from Fat
For the crust: Combine pistachios, brown sugar, and cinnamon in a food processor. Pulse until pistachios are finely chopped. Add melted butter and mix together until moistened.
Remove the bottom of a 9 inch springform pan. Wrap the bottom with plastic wrap and attach the ring. Press the pistachio mixture onto the pan, covering the base completely. Refrigerate at least 1 hour or overnight.
For the cake: Place oven rack in the middle of the oven. Preheat oven to 325°F degrees. Place chocolate in a stainless steel bowl. Place bowl over a saucepan of simmering water (do not allow bottom of bowl to touch water). Stir chocolate frequently with a whisk until completely melted. Remove from heat. You can also melt chocolate in the microwave in a microwave-safe bowl at 10-second intervals, stirring occasionally, until chocolate is melted. Set aside to cool slightly. Reserve.
Using an electric mixer, blend the cream cheese, sugar, and salt on low speed until smooth – approximately 3 minutes, scraping down the sides of the bowl several times. Add eggs one at a time, incorporating well after each addition. Add the cream and vanilla extract and mix until well combined.
With the mixer still running on low speed, gradually add the melted chocolate and mix until completely incorporated – approximately 2 minutes.
Pour the batter into the 9-inch springform pan and smooth the top. Bake in a water bath in center of oven until set – approximately 60-70 minutes. Remove from oven and cool on a rack to room temperature, then place overnight in the refrigerator.
For the ganache: Place the chocolate in a stainless steel bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally, until very hot but not boiling. Remove from heat and slowly pour the hot cream into the chocolate, whisking until smooth. Reserve.
Loosen the cheesecake by running a knife around the inside edge of the springform pan. Remove the ring. With the bottom still under the cheesecake, invert the cake onto a flat, round plate. Undo the plastic wrap, remove the springform base and carefully peel off the wrap while gently pressing the crust into the cake.
Place a serving plate on top of the crust, then invert the cake again so that the cake is now sitting on the crust. Pour the ganache over the cheesecake and chill to set. Serve.
Chef’s Technique for Water Bath: To create a water bath, use a large baking pan such as an 11 x 15 roasting pan. Place springform pan into the larger pan and place in oven. Very carefully pour boiling water into the larger pan until it reaches halfway up the side of the springform pan.