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Frozen White Chocolate Pistachio Cheesecake (a tribute to Penny McHenry)

By AJC staff | Friday, March 3, 2006, 11:17 AM

The Atlanta Journal-Constitution

Makes 12 servings

Preparation time: 30 minutes

Cooking time: 12 minutes

Thawing time: 30 minutes

Penny McHenry was one of Atlanta’s best known and best loved gardeners, having founded the American Hydrangea Society and whose infectious enthusiasm for the plant drew admirers nationwide to her Northlake area garden. She was also part of a group of five avid gardeners called The Queens who kept their friendships growing by gathering for monthly luncheons. In February 2004, the Food & Drink section ran a story about the group and ran some of their favorite recipes — including Frozen Pistachio Cheesecake prepared the day we visited by one of the group’ s members, Gloria Ward. The recipe was chosen as one of the staff’s ten favorites of the year. As a tribute to McHenry, who passed away at age 80 on March 2, 2006, we thought it fitting to induct her dear friend’s recipe — from an old Southern Living magazine — into our permanent Southern recipe collection.

Ingredients:

1 cup shelled pistachio nuts

1 cup cookie crumbs (made from wafers, such as vanilla wafers or a brown-edge wafer)

3 tablespoons granulated sugar

1/3 cup butter or margarine, melted, plus 1/2 cup butter or margarine, softened

2/3 cup heavy cream

12 ounces white chocolate, finely chopped

4 (8-ounce) packages cream cheese, softened

2/3 cup sifted powdered sugar

2 teaspoons vanilla extract

Additional pistachio nuts and/or fresh sliced strawberries for garnish

Instructions:

Preheat oven to 350 degrees. In the bowl of a food processor, add 1 cup pistachio nuts. Process until chopped. Add the wafer cookie crumbs, granulated sugar and melted butter. Pulse 4 or 5 times until blended.

Lightly grease a 9- or 10-inch springform pan. Press the crumb mixture onto the bottom and 1-1 1/2 inches up the sides of the pan. Bake for 12 minutes or until lightly browned. Cool completely on a wire rack.

In a heavy saucepan, bring the cream to a simmer. Remove from heat and add the white chocolate. Let stand 2 to 3 minutes. Stir gently with rubber spatula until smooth.

In a large mixing bowl, beat the cream cheese and softened butter at medium speed of an electric mixer until creamy. Add the powdered sugar and beat until light and fluffy. Add melted white chocolate mixture and vanilla; beat 3 minutes or until very smooth. Pour batter into prepared crust. Cover and freeze until firm (at least 6 hours) or up to 1 week.

Let stand at room temperature 30 minutes (or more if it’s been frozen for more than a day). Remove the sides of the pan. Garnish the cheesecake if desired and then cut with a sharp knife, dipping the knife in hot water and wiping it dry between each slice.

Per serving: 572 calories (percent of calories from fat, 73), 7 grams protein, 32 grams carbohydrates, 2 grams fiber, 48 grams fat, 121 milligrams cholesterol, 331 milligrams sodium.

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