HOW TO MAKE PISTACHIO CHEESECAKE
CRUST: Add the flour, almonds and sugar to a food processor, pulse to combine. Add the butter and almond extract, combine until crumbly. Pour into a 9-10 inch springform pan.
FILLING: Beat cream cheese, milk and pudding until smooth. Add eggs, beat on low speed just until combined. Pour over crust.
BAKE: 55-60 minutes or until the center is almost set.
How to Freeze Pistachio Cheesecake
Freezing for more than 3 months is not recommended.
To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slice it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.
HOW TO SLICE A CHEESECAKE
