If you don’t know by now, travel inspires a great deal of my recipes. I recently returned to and from Puerto Vallarta, Mexico for some much needed rest and relaxation. This was second time visiting PV, but I was still full of much excitement throughout my trip. Puerto Vallarta is a gorgeous seaside town that just delivers so much beauty, culture and amazing food.
I got back from Puerto Vallarta just in time for Christmas season. The last time I was in PV I returned after the new year equipped with new recipe inspiration. After my previous PV excursion I came back loaded with fresh and authentic cocoa powder that I just had to do something with. This time around, I was inspired by the essence of Mexico for my new, original recipe.
This Christmas Cheesecake is full of flavor and richness just like the vibes and culture of Puerto Vallarta. I infused classic Mexican galletas (Spanish for cookies) for the cheesecake crust. I came up with the idea to use Mexican flavors and colors in this recipe by infusing in chocolate, cinnamon and pistachios. This rich and delectable Christmas Cheesecake is then covered in a cranberry and citrus glaze for even more holiday flavor.
This Christmas Cheesecake does require several steps and patience, but I promise the taste is worth it. It will become a classic holiday flavor and recipe from now on.
See the complete recipe and video below
White Chocolate Pistachio Cheesecake with Cranberry Glaze
Ingredients
For the crust:
5oz of butter cookies
8oz (1 cup) of pistachios
6oz melted butter
For the cheesecake filling:
4-8oz. cream cheese, softened
½ cup of greek yogurt or sour cream
1 cup granulated sugar
3 large eggs, room temperature
8 oz melted white chocolate (not morsels)
2 tbsp. white chocolate liqueur (optional)
4 tbsp. pistachio butter
green food coloring, optional
For the cranberry glaze:
10oz fresh cranberries
1 cup of granulated sugar
Zest and juice of tangelo or tangerine
2-4 tbsp. water
cinnamon stick (optional)
Directions
Preheat oven to 350F.
Make the crust by using food processor to grind cookies and pistachios to sand like texture. Slowly add melted better while food processor is in motion to evenly distribute butter. Crust should easily press together when ready.
Add crust to springform pan and press gently to the bottom and sides of pan using back of measure cup.
In a separate large bowl whisk together cream cheese, granulated sugar, egg and melted white chocolate. Add liqueur. Whisk until filling is creamy and fully combined.
In another medium sized bowl add third of cheesecake filling and pistachio butter. Whisk to until completely combined. Add food coloring if you choose. Mix until combined.
Smooth cream cheese mixture evenly over the crust. Add pistachio cheesecake filling on top. Use spatula to swirl two fillings together.
Bake cheesecake at 350F for 60 minutes. Turn off oven and continue to allow cheesecake to remain in oven until completely cool.
Remove from oven and cheesecake to cool to room temperature, then place in the refrigerator for a minimum of 8 hours.
While cheesecake is baking or cooling in the refrigerator make your cranberry glaze. In a medium sized saucepan cook cranberries, sugar, cinnamon, zest and juice at low-medium heat until cranberries soften and burst. Remove cinnamon stick and allow cranberries to cool. Sieve sauce to make smooth. Add water in needed to thin out sauce to right consistency.
Remove cheesecake from the fridge. Smooth glaze on top.
Devour and enjoy!
Confections, Crafts, Couture 