Cheesecake was always my father Joseph’s favorite dessert. I’m sure he would have loved my version of the classic New York–style favorite that sits atop a nutty pistachio-flavored crust and is topped with seasonal fresh fruit. It is one of our all-time best-selling desserts. Here, we use raspberries, but feel free to try strawberries, blueberries, or kiwi. The combination of vanilla paste (vanilla seeds suspended in glycerin, sold at culinary specialty stores) and vanilla extract makes for a strong infusion of flavor.
Ingredients:
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
Read More http://www.ivillage.com/sono-baking-company-cheesecake/3-r-326419#ixzz1cfuD7Enf
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