Ingredients
Equipment
Method
- Line an 8x8-inch baking pan with parchment paper.
- Mix graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom of the pan and chill.
- Whip the heavy cream until stiff peaks form. Set aside.
- Beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Gently fold the whipped cream into the cream cheese mixture, then fold in the chopped pistachios.
- Spread the filling over the prepared crust. Refrigerate for at least 4 hours, or until completely firm.
- In a saucepan, simmer cherries, sugar, and lemon juice until juices release (5 mins). Stir in cornstarch slurry and cook 1 minute until thickened. Cool completely.
- Pour the cooled cherry topping over the firm cheesecake layer. Garnish with extra pistachios and graham crumbs, slice into squares, and serve.
Notes
Ensure cream cheese is completely at room temperature to avoid a lumpy filling. Use a hot, dry knife for perfectly clean slices.