Pistachio Cheesecake with Louisiana Strawberry Compote

steps

Make the crust

1. Combine all ingredients in a food processor. Pulse until the crumbs come together.
2. Press the crumbs into an 8 inch springform pan till you cover the bottom. Push the remaining crumbs up the sides of the pan.
3. Bake the crust at 350 for 10-12 minutes. Cool the crust while making the filling.

Make the pistachio butter

1. In a food processor grind the pistachios until smooth, for approximately 12 minutes, scraping down the sides. This will make a nut ‘butter’.

Make the pistachio filling

1. In a stand mixer combine the cream cheese, and sugar and blend together until smooth. Add the salt, lemon zest and vanilla extract.
2. Add the pistachio butter and crème fraîche, and mix until combined. Add the eggs one at a time until incorporated.
3. Pour the filling into the prepared crust. Bake at 325 for 70 minutes. The center will be slightly jiggly. Cool at room temp for an hour, then transfer to the refrigerator overnight.

Make the strawberry compote

1. Combine all ingredients in a sauce pot. Once it comes to a simmer over medium heat, strain the berries off, remove the vanilla bean pod, and reduce the liquid by half. Once reduced, combine with the strawberries and simmer for 2 minutes and cool the compote.

Assemble and serve

1. Cut the cheesecake into 10 pieces. Serve each slice with 2 tablespoons of strawberry compote and a dollop of unsweetened whipped cream.