Cherry Pistachio Cheesecake
Cherry Pistachio Cheesecake is a delightful mix of creamy filling, crunchy nut crust, and vibrant cherry topping. The pistachio crust brings a lovely earthiness and contrasting crunch that pairs perfectly with the smooth cheesecake center.
Equipment
- Springform pan
- Mixing Bowl
- Whisk
- Oven
- Refrigerator
Ingredients
Ingredients
- 200 g Crushed pistachios for the crust
- 150 g Graham cracker crumbs for the crust
- 90 g Butter melted
- 500 g Cream cheese softened
- 200 g Granulated sugar
- 3 large Eggs
- 5 ml Vanilla extract
- 10 g Lemon zest
- 400 g Cherries pitted for topping
- 30 g Chopped pistachios for topping
Instructions
- Preheat the oven to 160°C.
- In a mixing bowl, combine crushed pistachios, graham cracker crumbs, and melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the softened cream cheese, granulated sugar, eggs, vanilla extract, and lemon zest until smooth and creamy.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake in the preheated oven for 60 minutes, or until the center is set but slightly jiggly.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, top with fresh cherries and chopped pistachios.
Notes
Tip: Use a water bath while baking to prevent cracks in the cheesecake. If you prefer a no-bake version, chill the filling in the crust for a firmer, lighter bite.