Goat Cheese Cheesecake with Pistachio Crust and Cherry Sauce
Adapted from The Kitchn
  • Crust
  • 1 heaping cup shelled, roasted, and salted pistachios (See Recipe Notes)
  • 3 whole graham crackers
  • ¼ cup granulated sugar
  • 3 tablespoons unsalted butter, melted
  • Filling
  • 12 oz mild goat cheese, room temperature
  • ¼ cup granulated sugar
  • ½ cup sour cream, room temperature
  • 2 tablespoons mild honey
  • ¼ teaspoon pure vanilla extract
  • Pinch of salt
  • 3 large eggs
  • Cherry Sauce
  • 1 lbs Rainier cherries, pitted
  • ½ cups sugar
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Candied Pistachios
  • ¼ cup pistachios
  • 2 tablespoons brown sugar
  • 1 tablespoon hot water
  1. Heat oven to 400 degrees. Generously grease a 10 in dia. spring form pan.
  2. Crust
  3. In the food processor combine graham crackers and pistachios, process to a course grain. Add, melted butter continue to process until it resembles a crumbly cornmeal. Pour pistachio mixture into prepared pan and press evenly along the bottom. Bake in the oven for 10 - 12 minutes until set. Set aside to cool completely
  4. Filling
  5. Lower oven to 300 degrees.
  6. In the bowl of a stand mixer our using a hand mixer cream goat cheese and sugar. Scrape down sides and add sour cream, honey, vanilla, and salt. With the mixer running add eggs one at a time until well combined.
  7. Pour filling over cooled crust. Bake in the oven for 35-40 minutes or until set. Let cool completely on counter.
  8. Cherry Sauce
  9. In a small sauce pan combine cherries, sugar and 2 tablespoons of water. Cook on the stove top at medium heat until bubbling, about 6 - 7 minutes. In a small bowl combine cornstarch with 2 tablespoons water pour into cherries. Bring cherries to a boil, lower to a simmer and cook for 5 minutes. Let cool completely.
  10. Candies Pistachios
  11. Heat oven to 350 degrees. Line sheet pan with parchment paper or silt mat.
  12. Mix brown sugar and hot water together. Toss pistachios in sugar mixture. Pour pistachios on sheet pan. Bake in the oven for 8 to 10 minutes. Let completely cool.
  13. Remove cheesecake from spring form pan, top with cherries and sprinkle with candies pistachios.
I shelled 1 lb of dry roasted salted pistachios. After shelling pistachios pour them into a kitchen towel gently rub them in the towel to remove any remaining skin.
Recipe by The Noshery at https://thenoshery.com/goat-cheese-cheesecake-with-pistachio-crust-and-cherry-sauce/