Servings:12

芝士蛋糕由奶油奶酪和意大利乳清干酪组合制成，是奶油和淡淡的。我的Nostrana餐厅的糕点厨师大卫·比尔（David Beer）在罐装菜单之后塑造了这一制作，添加了蜜饯的橙色和斑点巧克力。不用担心蛋糕是否有几个裂缝，它会被任何人注意到太快。

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对于地壳

3-3/4 oz. (3/4 cup) shelled salted pistachios
1-1/8 oz. (1/4 cup) unbleached all-purpose flour
3 Tbs. granulated sugar
1盎司。(2 Tbs.) unsalted butter, melted and cooled
1 large egg yolk
1/2茶匙。纯香草提取物

For the filling

8 oz. cream cheese, softened
3/4 cup granulated sugar
1/4 tsp. kosher salt
4 cups自制芝士，在冰箱中排出8个小时，然后将室温或高质量购买的意大利乳清干酪浸入室温，如果潮湿就排出了
1 Tbs。amaretto
1 Tbs。finely grated fresh orange zest (from 1 medium orange)
1 Tbs。cornstarch
1茶匙纯香草提取物
3个大鸡蛋，在室温下
1盎司。苦甜巧克力，切碎（1/4杯）
1 Tbs。切碎candied orange peel
Candied orange slices装饰用

Calories (kcal) : 360
Fat Calories (kcal): 200
Fat (g): 22
饱和脂肪（G）：11
Polyunsaturated Fat (g): 2
单不饱和脂肪（G）：7
Cholesterol (mg): 115
钠（MG）：460
Carbohydrates (g): 32
Fiber (g): 1
蛋白质（G）：10

准备

做面包皮

Pulse the pistachios in a food processor until finely chopped, about 20 one-second pulses. Add the flour and sugar, and pulse until the mixture is mealy. In a small bowl, whisk the melted butter, egg yolk, and vanilla. Add to the processor and pulse until the mixture holds together when pinched.
Press the mixture into the bottom and about 1/2 inch up the sides of a 9-inch spring-form pan. Refrigerate for at least 20 minutes.
同时，将架子放在烤箱的中心，然后将烤箱加热到325°F。烤面包皮，直到浅褐色，10至15分钟。在电线架上冷却。将烤箱温度降低至275°F。

做填充

在装有桨叶附件的立式搅拌机中，以中等速度搅拌奶油奶酪，糖和盐，直到柔软而奶油，1至2分钟。加入意大利乳清干酪，然后搅拌直至混合物光滑且轻1至2分钟。
Meanwhile, in a small bowl, mix the amaretto, orange zest, cornstarch, and vanilla. Add to the batter and beat until combined. Beat in the eggs, one at a time. Do not overbeat the mixture once the eggs have been added. By hand, fold in the chocolate and candied orange peel.
Pour the filling into the crust and smooth the top with a spatula. Bake at 275°F until the edges look set but the center 4 inches jiggle slightly when the pan is nudged, about 50 minutes. Turn the oven off, run a thin paring knife around the edge of the cheesecake, and let cool in the oven with the door slightly ajar for 1 hour. Transfer to a rack and cool to room temperature, about 3 hours.
Refrigerate until thoroughly chilled, at least 4 hours. Once cold, wrap the cake in plastic wrap if not serving right away.
要食用，请再次在芝士蛋糕的边缘上固定一把薄刀，然后再卸下锅的侧面。食用前，用蜜饯的橙色切片装饰。要切成薄片，请将刀在每个切割之间的热水下加热，然后擦干。

提前提示

Once baked and completely chilled, the cake can be wrapped in plastic wrap and refrigerated for up to 3 days. Remove the side of the pan and garnish just before serving.

（13个评分） Read Reviews

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评论(13 reviews)

MFL|11/15/2016

This cheesecake is absolutely delicious and refreshing but the cooking time is way off. After the requisite 50 or so minutes at 275, the cheesecake was still almost completely liquid. I cooked it for almost another 45 minutes and cranked up the heat to 300. It was still jiggly in the middle but after resting and refrigeration, it stiffened up and was perfect.
angelcso|2016年4月1日

我希望我已经阅读了以前的评论，但是出于某些奇怪的原因，当我下载此食谱时它们是无法访问的。首先，它很美味。其次，我不得不再煮约30分钟（仍然是奶油般的），我用优质商店买了意大利乳清干酪，但可能会沥干一点，然后再进行一次。也许一两个小时。接下来，我搭配巧克力甘纳果（非常简单的奶油奶油，将其倒在切碎的巧克力上并搅拌），这不仅是美味，但华丽。我加了茶。Amaretto到Ganache。购买了新鲜商店从当地水果商店购买了橙皮。下次将使用肚脐橙色，因为果汁橙皮太薄了。明确地将再次做到这一点。那时可能是5星。
user-2389603|12/04/2015

我已经做了两次。它优于常规的奶油奶酪奶酪蛋糕。烹饪时间比食谱中所述的15到20分钟。我使用了优质的商业意大利乳清干酪 - 不需要排干。我只能找到无盐的生皮。我用它们没有烘烤，并加入一点盐来品尝。外壳很好。使得在配方中要求的比起在侧面稍高的地壳。我使用了72％的可可巧克力，而不是苦乐参半。
Kaydarlin|09/09/2015

Lots of steps but worth it for the wow factor!! Made this for my garden club meeting and it was a big hit! Reading the previous reviews was very helpful, especially with the cooking time. I checked it at 55 minutes then every 5 minutes after. It was done at one hour 5 minutes. Depends on your oven. I made the ricotta ( i really enjoyed making this and was definitely worth it). I didn't go back to the instruction for ricotta and didn't bring it to room temp. It took a lot of mixing. Luckily it didn't affect the cheesecake!I agree with one of the reviews about adding more chocolates pieces. The orange slices did not dry out so maybe they should be more candied. I had to put the sanded sugar on at home then refrigerate it so the orange slices didn't look as pretty as the refrigeration affected the sugar. They tasted good though!I would definitely make this cheesecake again. It was delicious!