Pistachio Cheesecake

 Ingredients

For the crust:
½ cup/113 grams unsalted butter, melted, more for the pan
1 cup/125 grams all-purpose flour
⅓ cup/66 grams granulated sugar
¾ teaspoon fine sea or table salt
⅓ cup/55 grams finely chopped pistachios

For the filling:
2 pounds/907 grams cream cheese (4 8-ounce packages), at room temperature
3¾ cup/150 grams granulated sugar
½ teaspoon fine sea or table salt
4 large eggs, at room temperature
1 teaspoons pure vanilla extract
¾ teaspoon almond extract
1 cup/226 grams creme fraiche or sour cream
½ cup/140 grams sweetened pistachio cream, paste or spread

For the topping:
2 tablespoons raspberry, red currant or other clear jelly (not jam or preserves)
12 ounces/340 grams fresh raspberries (about 2 cups)

DIRECTIONS

1. Heat the oven to 325 degrees. Butter a 9-inch springform pan.

2. Make the crust: In a large bowl, whisk together the flour, sugar and salt. Add the melted butter and pistachios, and whisk until the dough holds together when squeezed in your hand. Press crumb mixture evenly into the bottom and at least an inch up the sides of the prepared pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible.

3. Bake until the crust is set and golden all over, 20 to 30 minutes. Transfer to a wire rack and reduce oven temperature to 275 degrees. Let crust cool for at least 10 minutes (or let cool completely).

4. Make the filling: Using an electric mixer, beat together softened cream cheese, sugar and salt until sugar has dissolved and the mixture is light and fluffy, about 3 to 5 minutes (or longer if your cream cheese was a bit cold). Add the eggs one at a time, beating until combined and scraping down the sides of the bowl with a rubber spatula before each addition. Mix in the vanilla and almond extracts until combined, then beat in the creme fraiche and mix until smooth.

5. Place crust onto a rimmed sheet pan and pour in about half of the cream cheese mixture.

6. To the remaining cream cheese mixture in the bowl, beat in the pistachio paste until well combined, about 1 minute. Using a large spoon, gently spread the pistachio batter on top of the cream cheese layer, being careful not to pour the pistachio batter right to the bottom of the pan; it should rest on top (for the most part, some sinking is OK and will be covered by berries).

7. Bake cheesecake until just set, about 70 to 90 minutes. The edges will be firm, but the center 3 inches will still jiggle and look a little damp; it will continue to set as it cools. Turn the oven off but open the oven door, leaving it ajar by an inch or two (you can use the handle of a wooden spoon to crack it open). Let cake cool in the oven for 30 minutes, then transfer to a wire rack to cool completely before refrigerating (this gradual cooling helps prevent cracks). Cover loosely with plastic wrap or foil and chill for at least 8 hours or up to 3 days.

8. When ready to serve, carefully remove the springform rim. Cover the top of the cake completely with raspberries. Melt the jelly in a small bowl either in the microwave or in a small pot on the stove. Using a pastry brush, coast the raspberries with the jelly to give them a nice shine. Cheesecake can be topped with berries up to 6 hours before serving and stored in the refrigerator.

Slow Cooker Honey-Soy Braised Pork With Lime and Ginger

 

• 3 to 4pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut in half
• 8large garlic cloves, finely chopped
• 3tablespoons minced fresh ginger (from one 3-inch piece)
• 1teaspoon red-pepper flakes, plus more to taste
• 2teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus more lime wedges for serving
• 1cup tamari or low-sodium soy sauce (see Tip)
• 1cup honey
• 1tablespoon toasted sesame oil
• Cooked rice, noodles or lettuce cups, for serving
• Toasted sesame seeds, sliced scallions and chopped cilantro, for topping

PREPARATION

1. Step 1

   Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)

2. Step 2

   Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks.

3. Step 3

   Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.