I love that people actually read this. (Or at least tell me they do.) And I really love it when people read and give me ideas of things to blog about. I swear to you - coming up with topics is hard. Cry me a river. I know.

Anyway, my new friend Leah sent me a note on Twitter with a link to this amazing Pistachio Brittle Cheesecake she came across on Bon Appetit. It looks like a piece of art albeit edible. But I am not above eating my art.

Recipe by Debby Maugans Nakos
Photograph by Richard Eskite
December 1999

I have actually never made a cheesecake. But I have been to a cheesecake making class. (Who knew?) I think I could do this. Seriously. This may actually become my project this weekend. We'll see :)


1 5 1/2-ounce package shortbread cookies
1/2 cup natural unsalted pistachios
1/4 cup sugar
1/4 cup (1/2 stick) chilled unsalted butter, diced

3 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1 teaspoon ground cardamom
4 large eggs, room temperature
2 1/4 cups sour cream
1/2 cup pear nectar
2 tablespoons all purpose flour
2 teaspoons vanilla extract
5 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
Pistachio Brittle


Preheat oven to 350°F. Blend shortbread, nuts and sugar in processor until nuts are finely ground. Add butter; process until moist clumps form. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake crust until golden, about 15 minutes. Cool crust.

Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time. Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended. Pour filling over crust.
Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes. Transfer cheesecake to rack; let cool 10 minutes.
Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth (do not allow bottom of bowl to touch water). Cool chocolate to lukewarm; whisk in remaining 1 1/4 cups sour cream.
Spread topping over warm filling. Refrigerate cake uncovered overnight. Cut around pan sides; release pan sides. Place cake on platter. Stand brittle pieces on edge in topping on cheesecake.


  1. Here's another topic for you this weekend if you do not feel the urge to make cheesecake! Since I am not familiar with Etsy (and frequently get "overwhelmed" when I try to surf it!) but see the cutest things on your blog from sites on Etsy, AND since you are the "hostess/planner EXTRAORDINAIRE" - help me plan Addison's 2nd birthday party!!! It's scheduled for April 24th at our local Gymboree Play & Music, where we regularly do our little friday class of Gymboree (super-fun, let me tell you!) so the "activities" are taken care of...but, I am a bit stymied on a theme. I used the whole "monkey girl" thing last year since we call the little thing "MONKEY" (due to her amazing climbing ability and grasping us like a monkey when she "holds u") so I've done that. Didn't know what I wanted to do this year....cupcakes, polka dots, circus, princess - so many options - so little time, so many distractions right now. SO.....any input you have is appreciated!!! All I really have to have are invites, some minimal decor/theme for cake and stuff (let's face it - 2 years olds are a non-discriminating's mostly for the moms, right???). Thanks for any input from you - you KNOW I will give you the credit!!! love, Jennifer (and maybe even a planning fee!!!)

  2. awe, glad you liked this katie! don't get hung up on the ingredients. for instance, in the crust you could the usual graham crackers instead of shortbread cookies. and the filling would be just as delish without cardamom (i cook a lot and don't keep it around.) also not sure what the pear nectar does but it's at least fairly easy to find (usually in a can like soda in the ethnic aisels or near fruit pie filling.) i hope to try this soon, too! :) -Leah


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