Molly's light and fluffy cheesecakes are everything you love in one bite: creamy, nutty and sweet!Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3jeECt9Subscribe to Food Network http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Whipped Cheesecakes with Pistachio CrustRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 1 hr 20 min (includes chilling time)Active: 25 minYield: 6 to 8 servingsIngredientsPistachio Crust:1 cup roasted pistachios1/4 cup granulated sugar Pinch kosher salt 3 tablespoons unsalted butter Cheesecake:1/2 cup cream cheese, at room temperature1/4 cup powdered sugar 2 teaspoons vanilla extract 1/2 teaspoon almond extract 1/8 teaspoon kosher salt 1/2 cup plain full-fat Greek yogurt 1/2 cup heavy cream Raspberries:2 cups fresh raspberries1/4 cup granulated sugar Juice from 1 lemon DirectionsFor the pistachio crust: Blend the pistachios, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture clumps together. Distribute the mixture among 6 to 8 serving glasses, then use a muddler or the back of a spoon to pack it down firmly. Set aside while you make the filling.For the cheesecake: Beat together the cream cheese and powdered sugar with an electric mixer fitted with a whisk attachment on high speed until smooth. Beat in the vanilla, almond extract and salt, then add the yogurt. Beat on high until combined and smooth, a few seconds. Add the heavy cream and beat on high until the mixture holds stiff peaks, about another minute. Distribute the mixture among the serving glasses, then chill for 1 hour or up to overnight. For the raspberries: Add 1 cup raspberries to a medium bowl along with the granulated sugar and lemon juice. Muddle slightly with the back of a wooden spoon or muddler, then add the remaining raspberries and mix to combine. Allow to sit for 30 minutes for a juicy sauce or serve immediately. Spoon 2 tablespoons over each cheesecake and serve.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #FoodNetwork #WhippedCheesecakesMolly Yeh's Whipped Cheesecakes with Pistachio Crust | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=DpWx4pO8XOg
