By NEVAEHA CRISP
Staff Writer
You have to make and try this delicious, sweet, nutty flavor of the pistachio with a hint of chocolate that blends so well together!
Prep Time: 1 hour
Cook Time: 40 minutes
Stand Time: 6 hours
Ingredients:
- 13 ounces chocolate wafer cookies
- 2 tablespoons butter (melted)
- 2 tablespoons granulated sugar
- ¾ cup raw unsalted pistachios, and some more for garnish
- 2 (8 ounces) cream cheese (softened)
- 1 avocado, mashed smoothly (½ cup)
- 2 cups Greek yogurt
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- 2 tablespoons powdered sugar
- 1 (16-ounce) frozen whipped topping (thawed for garnish)
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup whipping cream
- ⅛ teaspoon salt
Directions
- Preheat oven to 325 degrees, with a 9-inch springform pan, sprayed with cooking spray or parchment paper.
- Food processor, add the cookies (pulse), ¼ cup pistachios, and 2 tablespoon sugar until finely ground. Add melted butter, spread mixture evenly in prepared pan firmly press to pan
- For the Pistachio butter, blend ½ cup pistachios in a small food processor until very smooth and loose consistency. Transfer the butter to a large bowl add the cream cheese, avocado, cornstarch, 1 cup of yogurt, and white sugar (¾ cup). Beat with an electric mixer add egg whites, almond extract, and a pinch of salt, and beat until combined. Pour into the pan
- Bake until the surface and edges are wiggled, for 40 minutes, then turn off the oven and let it sit in the oven for 30 minutes. Cool pan on a wire rack for 15 minutes. Take a metal spatula, and loosen the cheesecake from the sides.
- For the mousse, beat whipping cream, powdered sugar, 1 cup yogurt, a pinch of salt, and vanilla, beat until very fluffy and has peaked. Spread over cheesecake
- Spread the whipping topping over mousse, and let it chill for 4 hours, it can last for about 5 days, and enjoy!