Hello, dessert lovers! Get ready to fall head over heels for a cheesecake that’s as beautiful as it is delicious: our show-stopping Cherry Pistachio Cheesecake. This isn't just any cheesecake; it's a symphony of textures and flavors, combining a vibrant cherry topping, a lusciously creamy filling, and a delightfully crunchy pistachio crust. It's truly a celebration in every bite!
We all know the magic of a classic cheesecake – its smooth, rich texture is simply irresistible. But imagine elevating that experience with the bright tang of sweet cherries and the subtle, nutty crunch of pistachios. This recipe delivers exactly that, making it the perfect centerpiece for holiday gatherings, dinner parties, or simply a luxurious treat for yourself.
Why This Cherry Pistachio Cheesecake Will Be Your New Favorite
This recipe balances the sweetness of the cherries with the richness of the cream cheese, all grounded by the unique flavor of the pistachio crust. Here’s what makes it truly special:
- Stunning Presentation: The contrast of the deep red cherries against the creamy white filling and green pistachios is absolutely gorgeous.
- Unforgettable Flavor: The combination of sweet, tart cherries and earthy pistachios creates a complex and utterly delicious flavor profile.
- Perfect Texture: From the crunchy crust to the silky-smooth filling and juicy topping, every bite is a textural delight.
Ready to impress everyone (including yourself) with this magnificent dessert? Let’s dive into how to create this masterpiece!
Key Ingredients You'll Need
While the full list is in the recipe card below, here are a few stars of the show:
- Cream Cheese: Full-fat block cream cheese is essential for that signature rich, creamy texture. Make sure it's softened to room temperature for a smooth filling.
- Pistachios: Unsalted, shelled pistachios are key for the vibrant green color and distinct nutty flavor in the crust.
- Fresh or Frozen Cherries: Whether you pick fresh, ripe cherries in season or opt for convenient frozen ones, they will both yield a beautiful, flavorful topping.
- Graham Crackers: The classic base for a cheesecake crust, providing a subtly sweet and crunchy foundation.
Crafting the perfect cheesecake might seem daunting, but with a few simple tips, you'll achieve bakery-quality results every time. For more general tips on achieving that perfect creamy texture without cracks, you might find this guide on baking cheesecakes from Food Network very helpful. A well-executed water bath and slow cooling are your best friends!
Get Baking!
This Cherry Pistachio Cheesecake is more than just a dessert; it’s an experience. It's the kind of recipe that will have your guests asking for seconds and begging for the recipe. So, gather your ingredients, clear your schedule for some baking fun, and prepare to create something truly spectacular. You won’t regret it!
FAQs
Can I use frozen cherries for the topping?
Yes, absolutely! If using frozen cherries, thaw them first and drain any excess liquid before preparing the cherry topping. This prevents the topping from becoming too watery.
What's the best way to prevent cracks in my cheesecake?
To prevent cracks, bake your cheesecake in a water bath, avoid overbaking, and cool it slowly. After baking, turn off the oven and leave the cheesecake inside with the door ajar for an hour before removing it to cool completely on a wire rack.
Can I make this Cherry Pistachio Cheesecake ahead of time?
Yes, cheesecake is an excellent make-ahead dessert! You can bake the cheesecake up to 2-3 days in advance and store it, covered, in the refrigerator. Add the fresh cherry topping just before serving for the best presentation.
How should I store leftover cheesecake?
Store leftover Cherry Pistachio Cheesecake tightly covered in the refrigerator for up to 3-4 days. For longer storage, individual slices can be wrapped and frozen for up to one month; thaw in the refrigerator before serving.
Cherry Pistachio Cheesecake
- Total Time: 1 hour 40 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A luxurious and creamy cheesecake featuring a vibrant cherry topping and a delightful pistachio crust, perfect for special occasions and impressing guests.
Ingredients
For the Pistachio Crust:
1 1/2 cups graham cracker crumbs
1/2 cup shelled unsalted pistachios, finely ground
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
3 (8-ounce) packages full-fat cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
4 large eggs
1/2 cup sour cream
For the Cherry Topping:
2 cups fresh or frozen pitted cherries (if frozen, thawed and drained)
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1 tablespoon lemon juice
Instructions
Step 1: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath. Set aside.
Step 2: For the crust: In a medium bowl, combine graham cracker crumbs, ground pistachios, and 1/4 cup granulated sugar. Pour in melted butter and mix until well combined and moist. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
Step 3: Reduce oven temperature to 325°F (160°C).
Step 4: For the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth. Gradually add 1 1/4 cups granulated sugar and flour, beating until just combined and smooth, scraping down the sides of the bowl as needed.
Step 5: Beat in vanilla extract and almond extract (if using). Add eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix. Stir in the sour cream until just combined.
Step 6: Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, coming about halfway up the sides of the springform pan.
Step 7: Bake for 60-70 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and water bath, and cool completely on a wire rack. Once cooled, cover and refrigerate for at least 6 hours, or preferably overnight.
Step 8: For the cherry topping: In a medium saucepan, combine cherries, 1/4 cup granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil (about 5-7 minutes). Remove from heat and let cool completely.
Step 9: Once the cheesecake is chilled, carefully remove the sides of the springform pan. Pour the cooled cherry topping over the cheesecake. Garnish with additional chopped pistachios, if desired. Slice and serve cold.
Notes
Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature for a smooth, lump-free cheesecake batter. Do not overmix the batter once the eggs are added, as this can incorporate too much air and lead to cracks.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
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