Cheesecake with Cherries and Pistachio
Cheesecake lovers, rejoice! This decadent recipe for Cheesecake with Cherries and Pistachio is about to become your new favorite indulgence. With a rich, creamy filling, a vibrant cherry topping, and a crunchy pistachio crust, this dessert is a symphony of flavors and textures that will have your taste buds singing.
Whether you’re hosting a dinner party or simply treating yourself to a special dessert, this Cheesecake with Cherries and Pistachio is sure to delight. The combination of the velvety smooth cheesecake, the sweet and tangy cherry compote, and the salty-nutty pistachio crust creates a truly irresistible experience.
❤️ Why You’ll Love This Recipe ❓
This Cheesecake with Cherries and Pistachio is more than just a delicious dessert – it’s a showstopper that will leave your guests in awe. The contrasting textures, from the creamy cheesecake to the crunchy pistachio crust, create a truly memorable mouthfeel. Plus, the cherry topping adds a pop of color and a delightful burst of sweetness that perfectly complements the rich, dense cheesecake.
What’s more, this recipe is surprisingly easy to make, with minimal active preparation time. The make-ahead possibilities make it an excellent choice for special occasions or when you want to impress with a decadent dessert without spending hours in the kitchen.
🛒 What You Need to Prepare Cheesecake with Cherries and Pistachio ❓
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) sour cream
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 1/2 cups (180g) crushed pistachio nuts
• 2 tablespoons (30g) unsalted butter, melted
• 2 cups (340g) fresh or frozen cherries, pitted and halved
• 1/4 cup (50g) granulated sugar
• 2 tablespoons (30ml) water
• 1 tablespoon (15ml) lemon juice
• 1 tablespoon (8g) cornstarch
The beauty of this Cheesecake with Cherries and Pistachio is that most ingredients are pantry or freezer staples. The combination of rich cream cheese, tangy sour cream, and crunchy pistachios creates the classic New York-style flavor profile that has made cheesecake recipes perennially popular.
📝 How to Make Cheesecake with Cherries and Pistachio Step-by-Step ❓
• Step 2: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the sugar and continue beating until well combined.
• Step 3: Add the sour cream and vanilla extract, and beat until fully incorporated. Crack the eggs in one at a time, beating well after each addition.
• Step 4: In a separate bowl, mix the crushed pistachio nuts and melted butter until well combined. Press the pistachio mixture into the bottom of the prepared springform pan, creating an even crust.
• Step 5: Pour the cheesecake batter over the pistachio crust and smooth the top with a spatula.
• Step 6: Bake the cheesecake for 55-65 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
• Step 7: Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
• Step 8: In a saucepan, combine the cherries, sugar, water, and lemon juice. Bring the mixture to a simmer over medium heat, stirring occasionally, until the cherries are softened, about 10 minutes.
• Step 9: In a small bowl, whisk the cornstarch with 1 tablespoon of water to create a slurry. Slowly pour the slurry into the cherry mixture, stirring constantly, until the sauce has thickened, about 2-3 minutes. Remove from heat and let the cherry topping cool completely.
• Step 10: Spread the cherry topping over the chilled cheesecake. Serve and enjoy!
⏱️ Timing Overview
• Cooking time: 55-65 minutes
• Total time: 5 hours 20 minutes (including cooling and chilling)
Compared to traditional New York-style cheesecake which can take up to 2 hours to prepare, this Cheesecake with Cherries and Pistachio saves you 25% of your cooking time while delivering similar flavors and a show-stopping presentation.
👩🏻⚕️ Nutritional Information
Per serving (based on 12 servings):
• Protein: 9g
• Carbohydrates: 37g
• Fat: 31g
• Fiber: 2g
• Sodium: 290mg
These Cheesecake with Cherries and Pistachio provide approximately 18% of your daily protein requirements and 12% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Substitute the granulated sugar with a low-calorie sweetener, and use almond flour or ground pecans instead of the pistachio crust.
• Dairy-free adaptation: Replace the cream cheese with a dairy-free cream cheese alternative, and the sour cream with a non-dairy yogurt.
• Added protein: Mix in 2-3 scoops of vanilla protein powder to the cheesecake batter for an extra protein boost.
• Boost vegetables: Fold in 1/2 cup of pureed pumpkin or sweet potato to the cheesecake batter for added nutrients and moisture.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Cheesecake with Cherries and Pistachio.
🍽️ Serving Suggestions
• Pair with a glass of sparkling wine or a port-style dessert wine for a truly indulgent experience.
• Complement the cheesecake with a fresh arugula salad dressed in a light vinaigrette for a refreshing contrast.
• For a special occasion, serve the Cheesecake with Cherries and Pistachio as the centerpiece of a dessert platter, accompanied by chocolate-dipped strawberries and candied nuts.
❌ Common Mistakes to Avoid
• Not properly cooling the cheesecake: Allowing the cheesecake to cool too quickly can cause it to crack or collapse. Be sure to follow the instructions for gradual cooling in the oven and on the counter.
• Overbaking the crust: The pistachio crust can easily burn if baked for too long. Keep a close eye on it and remove the cheesecake from the oven as soon as the center is almost set.
• Using room-temperature eggs: Adding cold eggs directly to the batter can cause the cheesecake to seize up or become lumpy. Make sure your eggs are at room temperature before incorporating them.
• Skipping the water bath: While not strictly necessary for this recipe, using a water bath (or bain-marie) can help prevent cracking and ensure a creamy, smooth texture.
🧊 Storing Tips for the Recipe
These Cheesecake with Cherries and Pistachio retain their quality remarkably well:
• Freezing unbaked: The cheesecake batter can be poured into the prepared pan, wrapped tightly, and frozen for up to 2 months. Thaw in the refrigerator overnight before baking.
• Freezing baked: The fully baked and cooled cheesecake can be wrapped tightly in plastic wrap and aluminum foil, then frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: For best texture, serve the cheesecake at room temperature. If chilled, let it sit at room temperature for 30 minutes before serving.
❓ FAQs
Can I make the cheesecake in advance?
Yes, the cheesecake can be made up to 5 days in advance. Simply bake, cool, and refrigerate the cheesecake until ready to serve. The cherry topping can also be made a day or two ahead and stored separately in the fridge.
Can I substitute the pistachios in the crust?
Absolutely! The pistachio crust can be replaced with graham cracker crumbs, crushed cookies, or even a nut-free option like ground oats or crushed pretzels. Just be sure to adjust the butter amount accordingly to bind the crust.
Is this recipe suitable for dietary restrictions?
With a few simple substitutions, this cheesecake can be adapted for various dietary needs. For a dairy-free version, use a non-dairy cream cheese alternative and plant-based yogurt. To make it gluten-free, swap the pistachio crust for a ground nut or gluten-free graham cracker crust.
Why did my cheesecake crack on top?
Cheesecakes can crack for a few reasons, such as overbaking, sudden temperature changes, or incorporating too much air into the batter. To prevent cracking, be sure not to overmix the batter, gradually cool the cheesecake in the oven, and consider using a water bath during baking.
Can I add other fruit toppings besides cherries?
Absolutely! The cherry topping can be replaced with a variety of other fruit compotes or sauces, such as blueberry, raspberry, or even a tropical mango salsa. Just adjust the sweetener and cornstarch amounts as needed to achieve the desired consistency.
Conclusion
These Cheesecake with Cherries and Pistachio represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a sophisticated dessert at a dinner party or enjoying a slice as a special treat, they’re sure to impress with their creamy texture, vibrant cherry topping, and crunchy pistachio crust. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these cheesecake creations demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the baking process. So go ahead, indulge in the decadence of this Cheesecake with Cherries and Pistachio and let your taste buds be transported to a world of pure culinary bliss.
