Raspberry Pistachio Cheesecake

Baking something in water seems a bit counterproductive. And soggy. Which is why I’ve always avoided it. Until Easter a few weeks ago that is, when I decided to try out the old bake-boil method, for the first time, with a house full of guests. Bake-boil is a term I made up just now, but refers to the ancient(?) technique of placing a cheesecake pan into some sort of big roasting pan that you fill partially with water, which is supposed to do some sort of fancy baking thing and cook it evenly, or not crack it, or something. After the quick realization that my cheesecake pan wasn’t completely air (or water) tight, and flooded my crust a little, it turned out alright. I just wrapped the base of the pan in excessive amounts of tin foil, which sealed it, for the most part.

At the end of the day, the cheesecake was probably the best one I have ever made. Or at least that’s what people said. However I have made the same people eat some pretty questionable things.

 I stole the recipe from here, and modified it a little. I tend to make cheesecake crust with whatever I have on hand (special mention to the frozen raspberry cheesecake with a crushed lemon shortbread base), so this time I used pecans and digestive biscuits, which I blended till fine and added some melted butter to. I spread some melted raspberries on top, and crushed up pistachios and pressed them against the sides. And as you can see, essentially poured around the base as well, cause I had extra and it seemed like a good idea at the time.

No, this is not just one piece….


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