Persian jewel cheesecake

16 Fév

For a 10″ Cake:

Toast 1 cup pistachios in 350 oven for 15-20 minutes. Cool, and coarsley grind. Crush cookies to make about 1 1/2 cups. Add 1 tsp. ground cardamom. Add a few TB melted butter to slightly moisten the dry mixture–not too much, you don’t want it greasy…just enough to hold together. Press in the bottom and a small way up the edge of a springform pan. Bake in a 350 oven for 5 minutes-take out-cool.


  • 20 oz. cream cheese
  • 24 oz. sour cream
  • 3 eggs

*All at room temperature.

Cream (do not use a mixer, blender, or any other electrical device) by hand with spatula (rubber-silicone) the cream cheese, and 1 cup sugar. After nicely incorporated, add the eggs one at a time (after each one is incorporated). Add 1 TB. of your flavoring – I used vanilla extract, and 1 TB of lime zest. Fold in your sour cream. Pour in your crust. Have your oven pre-heated to 300 F, and place a pan of hot water on the bottom shelf to keep moisture in the oven.

**Now I layered some sour cherry jam dolloped around, after pouring in a little batter first. I had also soaked some dried sour cherries in Pama pomegranate liquor over night, and added them to the top with some whole roasted pistachios. Bake around 1 hour, check after 50 minutes. The center of the cake should still be a bit wavy in the very center – it will be cooked safely, and firm up upon a 6, or more hour chill in the fridge. After taking it out of the oven, run a thin bladed knife around the edges to loosen the skin. Cool out of a draft until touchable-then refrigerate.

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