Filling and Topping

Filling and Topping

Ingredients:
24 ounces cream cheese, room temperature
1 1/4 cups granulated sugar
1 teaspoon ground cardamom
4 large eggs (at room temperature)
2 1/4 cups sour cream
1/2 cup pear nectar
2 tablespoons all−purpose flour
2 teaspoons vanilla extract
5 ounces good−quality white chocolate (such as

Directions:
Lindt or Baker's), finely chopped
Pistachio Brittle
Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time. Add 1
cup sour cream, pear nectar, flour and vanilla extract and beat until blended. Pour filling over crust.
Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes. Transfer
cheesecake to rack; let cool 10 minutes.
Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth
(do not allow bottom of bowl to touch water). Cool chocolate to lukewarm; whisk in remaining 1 1/4
cups sour cream.
Spread topping over warm filling. Refrigerate cake uncovered overnight. Cut around pan sides;
release pan sides. Place cake on platter. Stand brittle pieces on edge in topping on cheesecake.
Pistachio Brittle
Nonstick vegetable oil spray