For our professional users, cheesecake is one of the more popular uses for Pistachio or Hazelnut Paste.
Here’s a great creamy cheesecake with delectable pools of pistachio paste. Serve it with fresh strawberries for a lovely spring dessert. Or garnish it with a dusting of shaved chocolate or gobs of fudge sauce for something more decadent.
Here’s the recipe for Pistachio Cheesecake.
Almond Swirl Cheesecake Muffins
Sometimes a whole cheesecake is just too much. The long, slow time in the oven then the cooling and refrigerating means making cheesecake can take 2 days before you get one bite. These mini cheesecake muffins are for anyone in a hurry. Made easily in a muffin pan, they can be ready to serve in a couple of hours.
We flavored the batter with a swirl of Love’n Bake Almond Schmear. The burst of almond contrasts with the tart creaminess of the cream cheese. And for springtime, we’re serving them with a chunky strawberry rhubarb sauce, which pairs well with almonds and cream. (A blueberry topping would be just as delicious.)
Here is the recipe for Almond Swirl Cheesecake Muffins.
With the resetting of our clocks, there’s a lightness to our step as the longer days promise summer sunshine to come. We have two desserts this month that celebrate spring, a brightly-flavored almond bar with a crunchy meringue topping and a creamy cheesecake with a hint of almond.
FROM OUR RECIPE BOX – Coconut Almond Meringue Bars
Coconut Almond Meringue Bar
Shortbread bars are a family favorite especially with a delectable topping. We start with a crust made with our almond paste to give it richness and a subtle almond flavor. Then a layer of flavorful apricot jam mounded with a fluffy, crunchy and chewy meringue topping.
High quality jam or preserves that are not too sweet make the best complement to the meringue topping. There is a tartness to apricot or raspberry jam that works perfectly in these bars although we suspect that fresh blueberries tossed in some sugar might work well too. If you can find it, use large flake coconut for more crunch in the topping and scatter some sliced almonds on top for decorative effect.
For the Coconut Almond Meringue Bar recipe, click HERE
FROM OUR RECIPE BOX – Amaretto Cheesecake
A version of this cheesecake in a back issue of Gourmet Magazine inspired us to make one of our own. Here we have a delicate but pronounced almond-flavored cheesecake with a crunchy chocolate nut crust. This creamy cheesecake is not too sweet and lends itself to dressing up with a garnish of grated chocolate or a drizzle of chocolate sauce.
When making any cheesecake, resist the temptation to beat the cream cheese on high speed. On medium speed, the cream cheese softens and becomes lump- free without breaking down.
For the Amaretto Cheesecake recipe, click HERE