Cherry Pistachio Cheesecake (Printable Version)
Creamy cheesecake with pistachio crust and cherry topping, ideal for special occasions and elegant desserts.
# Ingredients Required:
→ Crust
01 -
180 g graham cracker crumbs
02 -
30 g ground pistachios
03 -
38 g granulated sugar
04 -
70 g melted unsalted butter
→ Filling
05 -
450 g cream cheese, softened
06 -
100 g granulated sugar
07 -
2 large eggs
08 -
120 g sour cream
09 -
30 g pistachio pudding mix, dry powder
10 -
5 ml vanilla extract
→ Topping
11 -
600 g cherry pie filling
12 -
Optional: chopped pistachios for garnish
# Guide to Cooking:
01 -
Preheat the oven to 160°C. Grease a 23 cm springform pan or line the bottom with parchment paper.
02 -
Combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Press the mixture evenly into the bottom of the pan. Bake for 8 minutes, then remove and allow to cool.
03 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Incorporate sour cream, pistachio pudding mix, and vanilla extract, mixing just until smooth.
04 -
Pour the filling over the cooled crust and smooth the surface. Bake for 45 to 50 minutes until the center is just set. Turn off the oven and allow the cheesecake to cool inside with the door slightly open.
05 -
Refrigerate the cheesecake for a minimum of 4 hours or preferably overnight to fully set and develop flavor.
06 -
Spread cherry pie filling evenly over the chilled cheesecake. Optionally, garnish with chopped pistachios before serving.
# Extra Suggestions:
01 -
Use high-quality cream cheese for optimal texture and flavor.
02 -
Gradual cooling in the oven helps prevent surface cracks.
03 -
Overnight refrigeration improves taste and firmness.