Difficulty

Medium

Pistachio cherry cheesecake

Name: Pistachio cherry cheesecake
Yield: 16 servings

Exquisite combination of pistachio and cherry textures in a cheesecake with a crunchy granola base

Candied pistachio

Cherry jam

Cherry syrup

Chantilly

Pistachio creamcheese

Pistachio crunch

Pistachio praline

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Ingredients

Yields

16 servings

Featured ingredients:

White Chocolate

Callebaut 28%

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Pistachio praline

235 g raw shelled pistachios
80 g vanilla or white sugar
20 g sunflower or neutral oil

White chocolate ganache

375 g heavy cream (35% fat)
125 g white chocolate

Pistachio crunch

80 g butter wafers
60 g butter
40 g crushed pistachios
40 g crushed almonds
40 g buckwheat
40 g white chocolate

Pistachio cream cheese

750 g cream cheese
500 g white chocolate ganache
250 g mascarpone or cream cheese
250 g pistachio ganache
150 g sour cream or crème fraîche
100 g powdered sugar

Assembly

150 g heavy cream (35% fat)
85 g pistachio praline
85 g cherry jam
30 g ground candied pistachio
20 g powdered sugar
Cherries in syrup

Directions

Prep. time

Featured tools:

Stand mixer

Mix, knead, whisk

Round cake pan

24 cm Springform

Decorating nozzle tips

For pipping bag

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Pistachio praline
- 235 g raw shelled pistachios
- 80 g vanilla or white sugar
- 20 g sunflower or neutral oil
- Place the pistachios evenly on a baking tray and bake them at 150º C for 15 minutes.
- Once toasted, take them out of the oven and leave them to cool to room temperature.
- Meanwhile, in a saucepan, heat the sugar over medium heat until it turns a deep amber caramel.
- Then turn off the heat and pour the caramel onto a baking tray lined with baking paper and leave to crystallise completely.
- When the two previous preparations have cooled, chop the caramel and place it in a food processor together with the toasted pistachios.
- Process lightly until you obtain a sort of pistachio sand and ground caramel and set aside 30 g to decorate the cake later.
- Continue processing the rest of the mixture for a few minutes until a dense and uniform paste is obtained and then add the sunflower oil. Process until the mixture becomes liquid, smooth and shiny.
- Set aside at room temperature until use.
White chocolate ganache
- 375 g heavy cream (35% fat)
- 125 g white chocolate
- Heat 125 g of cream in a saucepan over medium heat until it starts to boil.
- Then, turn off the heat and pour it over the white chocolate in a container suitable for the refrigerator.
- Wait a few seconds for the hot cream to melt the chocolate and, using a rubber spatula, mix it all together.
- Then add the rest of the cold cream and emulsify the mixture with a whisk.
- Cover the cream with cling film and keep in the fridge for at least 4 hours, ideally overnight.
Pistachio crunch
- 80 g butter wafers
- 60 g butter
- 40 g crushed pistachios
- 40 g crushed almonds
- 40 g buckwheat
- 40 g white chocolate
- In a bowl, mix the chopped wafer, pistachios, chopped almonds and buckwheat.
- Then melt the butter and the white chocolate and pour it over the previous mixture.
- Mix everything well with the help of a spatula and transfer it to a 24 cm baking tin lined with baking paper.
- Spread the mixture evenly over the entire surface and smooth it out with a spatula or the bottom of a smooth glass.
- Bake with heat from top to bottom at 180º C for 15 minutes.
- Then leave to cool and set aside at room temperature until ready to use.
Pistachio cream cheese
- 750 g cream cheese
- 500 g white chocolate ganache
- 250 g mascarpone or cream cheese
- 250 g pistachio ganache
- 150 g sour cream or crème fraîche
- 100 g powdered sugar
- In the bowl of the mixer, pour the white chocolate ganache and beat it until you have firm peaks, like a Chantilly.
- Set aside in the refrigerator until ready to use.
- Next, in the bowl of the mixer, mix the cream cheese and mascarpone together with the icing sugar and beat with the mixing paddle until creamy and the sugar is fully integrated.
- Add the pistachio praline and mix well.
- Then add the fresh cream and the whipped white chocolate ganache and mix until well blended.
- Then, transfer the mixture into a 24 cm diameter mould lined with acetate, smooth the top with a spatula and freeze overnight.
Assembly
- 150 g heavy cream (35% fat)
- 85 g pistachio praline
- 85 g cherry jam
- 30 g ground candied pistachio
- 20 g powdered sugar
- Cherries in syrup
- Place the pistachio crunch on a plate.
- Remove the pistachio cream cheese from the freezer, unmould it and place it on top of the pistachio crunch.
- Leave to defrost at room temperature for 2 hours.
- Then sprinkle the ground candied pistachio on top.
- Next whip the cream with the icing sugar until stiff peaks form and pipe into a piping bag with a 2 cm thick curly nozzle.
- Pipe a few rosettes around the edge of the top of the cake and place a cherry in syrup in the centre of each one.
- Finally, decorate with the pistachio praline and cherry jam to taste. We put each preparation into a piping bag without a nozzle and cut the tip to leave an opening of 2 mm in diameter.
- Keep in the fridge until ready to eat and leave at room temperature 15 minutes before serving.

Pistachio praline

235 g raw shelled pistachios
80 g vanilla or white sugar
20 g sunflower or neutral oil

White chocolate ganache

375 g heavy cream (35% fat)
125 g white chocolate

Pistachio crunch

80 g butter wafers
60 g butter
40 g crushed pistachios
40 g crushed almonds
40 g buckwheat
40 g white chocolate

Pistachio cream cheese

750 g cream cheese
500 g white chocolate ganache
250 g mascarpone or cream cheese
250 g pistachio ganache
150 g sour cream or crème fraîche
100 g powdered sugar

Assembly

150 g heavy cream (35% fat)
85 g pistachio praline
85 g cherry jam
30 g ground candied pistachio
20 g powdered sugar
Cherries in syrup

Pistachio cherry cheesecake

Featured ingredients:

White Chocolate

Pistachio praline

White chocolate ganache

Pistachio crunch

Pistachio cream cheese

Assembly

Featured tools:

Stand mixer

Round cake pan

Decorating nozzle tips

Pistachio praline

235 g raw shelled pistachios
80 g vanilla or white sugar
20 g sunflower or neutral oil

White chocolate ganache

375 g heavy cream (35% fat)
125 g white chocolate

Pistachio crunch

80 g butter wafers
60 g butter
40 g crushed pistachios
40 g crushed almonds
40 g buckwheat
40 g white chocolate

Pistachio cream cheese

750 g cream cheese
500 g white chocolate ganache
250 g mascarpone or cream cheese
250 g pistachio ganache
150 g sour cream or crème fraîche
100 g powdered sugar

Assembly

150 g heavy cream (35% fat)
85 g pistachio praline
85 g cherry jam
30 g ground candied pistachio
20 g powdered sugar
Cherries in syrup

Raspberry pistachio tart

Cherry clafoutis

Passion fruit Mango Cheesecake

Candied pistachio

Chantilly

Pistachio creamcheese

Pistachio cherry cheesecake

Featured ingredients:

White Chocolate

Pistachio praline

White chocolate ganache

Pistachio crunch

Pistachio cream cheese

Assembly

Featured tools:

Stand mixer

Round cake pan

Decorating nozzle tips

Pistachio praline 235 g raw shelled pistachios 80 g vanilla or white sugar 20 g sunflower or neutral oil

White chocolate ganache 375 g heavy cream (35% fat) 125 g white chocolate

Pistachio crunch 80 g butter wafers 60 g butter 40 g crushed pistachios 40 g crushed almonds 40 g buckwheat 40 g white chocolate

Pistachio cream cheese 750 g cream cheese 500 g white chocolate ganache 250 g mascarpone or cream cheese 250 g pistachio ganache 150 g sour cream or crème fraîche 100 g powdered sugar

Assembly 150 g heavy cream (35% fat) 85 g pistachio praline 85 g cherry jam 30 g ground candied pistachio 20 g powdered sugar Cherries in syrup

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Raspberry pistachio tart

Cherry clafoutis

Passion fruit Mango Cheesecake

Pistachio praline

235 g raw shelled pistachios
80 g vanilla or white sugar
20 g sunflower or neutral oil

White chocolate ganache

375 g heavy cream (35% fat)
125 g white chocolate

Pistachio crunch

80 g butter wafers
60 g butter
40 g crushed pistachios
40 g crushed almonds
40 g buckwheat
40 g white chocolate

Pistachio cream cheese

750 g cream cheese
500 g white chocolate ganache
250 g mascarpone or cream cheese
250 g pistachio ganache
150 g sour cream or crème fraîche
100 g powdered sugar

Assembly

150 g heavy cream (35% fat)
85 g pistachio praline
85 g cherry jam
30 g ground candied pistachio
20 g powdered sugar
Cherries in syrup