Molly Yeh’s Whipped Cheesecakes with Pistachio Crust | Girl Meets Farm | Food Network

Molly’s light and fluffy cheesecakes are everything you love in one bite: creamy, nutty and sweet!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Whipped Cheesecakes with Pistachio Crust
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 20 min (includes chilling time)
Active: 25 min
Yield: 6 to 8 servings

Ingredients

Pistachio Crust:

1 cup roasted pistachios
1/4 cup granulated sugar
Pinch kosher salt
3 tablespoons unsalted butter

Cheesecake:

1/2 cup cream cheese, at room temperature
1/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon kosher salt
1/2 cup plain full-fat Greek yogurt
1/2 cup heavy cream

Raspberries:

2 cups fresh raspberries
1/4 cup granulated sugar
Juice from 1 lemon

Directions

For the pistachio crust: Blend the pistachios, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture clumps together. Distribute the mixture among 6 to 8 serving glasses, then use a muddler or the back of a spoon to pack it down firmly. Set aside while you make the filling.

For the cheesecake: Beat together the cream cheese and powdered sugar with an electric mixer fitted with a whisk attachment on high speed until smooth. Beat in the vanilla, almond extract and salt, then add the yogurt. Beat on high until combined and smooth, a few seconds. Add the heavy cream and beat on high until the mixture holds stiff peaks, about another minute. Distribute the mixture among the serving glasses, then chill for 1 hour or up to overnight.

For the raspberries: Add 1 cup raspberries to a medium bowl along with the granulated sugar and lemon juice. Muddle slightly with the back of a wooden spoon or muddler, then add the remaining raspberries and mix to combine. Allow to sit for 30 minutes for a juicy sauce or serve immediately. Spoon 2 tablespoons over each cheesecake and serve.

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Molly Yeh’s Whipped Cheesecakes with Pistachio Crust | Girl Meets Farm | Food Network

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