SoNo Baking Company Cheesecake
- 2 pounds cream cheese, at room temperature for at least 6 hours
- 1/2 cup apricot jam
- 1 1/3 cup plus 1/4 cup granulated sugar
- 1/2 cup shelled, unsalted coarsely ground pistachios
- 3/4 teaspoon coarse salt, divided
- 3 1/2-pint containers raspberries
- 2 teaspoons pure vanilla extract
- 1/4 cup shelled, unsalted pistachios
- 1 tablespoon vanilla paste, or seeds from 1 whole vanilla bean
- 1 1/4 cup graham cracker crumbs
- 5 large eggs, at room temperature
- 5 tablespoons unsalted butter, melted and cooled
- 2/3 cup sour cream
- This recipe is vegetarian
- Produce
- Pistachios, unsalted coarsely ground (1/2 cup)
- Pistachios, unsalted (1/4 cup)
- Raspberries (1 3 1/2-pint containers)
- Condiments
- Apricot jam (1/2 cup)
- Vanilla paste (1 tablespoon)
- Cooking & Baking
- Granulated sugar (1 1/2 cup)
- Salt, coarse (3/4 teaspoon)
- Vanilla extract, pure (2 teaspoons)
- Snacks
- Graham cracker crumbs (1 1/4 cup)
- Dairy
- Butter, unsalted (5 tablespoons)
- Cream cheese (2 pounds)
- Sour cream (2/3 cup)
- Refrigerated
- Eggs, large (5)
Preparation
Read recipe preparation on ivillage.com
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Published February 24, 2011 (1 year ago).
5 people saved this recipe.
