Courtesy of Executive Chef Ron Ulczak, Fireside Restaurant at Omni Berkshire Place
If you love cheesecake, then this pistachio twist to the classic dessert is a perfect sweet treat to impress your guests with this St. Patrick’s Day!
Makes about 13 servings
Ingredients:
- 24oz. Cream cheese, softened
- 1 cup Sugar
- 4 ea eggs, at room temperature
- 2 tsp vanilla extract
- 1 1/2 tsp lemon peel, grated
- 1 cup Sour cream
- 1/2 cup Pistachio paste
- 4oz finely ground pretzels
- 50 ea 2 oz aluminum molds
Instructions:
Beat cream cheese, sour cream and 1 cup sugar until light and fluffy. Add eggs, one at a time. Add 1 1/2 teaspoons vanilla and lemon peel. Pour cream cheese mixture into aluminum molds sprayed with non-stick spray. Bake at 350° F in a water bath for 30 – 45 minutes or until firm. Remove from water bath and refrigerate at least 4 hours. Remove from the aluminum molds by dipping them in hot water until they become loose about 5 seconds. Sprinkle the finely ground pretzels on top.
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