Pistachio Cherry Cheesecake Cake Recipe

Start by lining an 18 cm (7 inch) cake pan with foil. Preheat your oven to 180°C (356°F).

In a clean bowl, whisk the egg whites with half of the sugar until soft peaks form. In another bowl, beat the egg yolks with the remaining sugar until light and fluffy.

Mix the pistachio paste with vegetable oil and sour cream, then add this mixture to the beaten egg yolks. In a separate bowl, combine the dry ingredients: flour, baking powder, and salt.

Gradually fold the dry ingredients and beaten egg whites into the yolk mixture. Carefully pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean. Once done, let it cool upside down in the pan.

While the biscuit cools, prepare the cheesecake layer. In a bowl, beat the egg whites with 50 grams of sugar until stiff peaks form while in another bowl, beat the egg yolks with another 50 grams of sugar until fluffy.

In a saucepan, gently heat the cream cheese, butter, sour cream, and cherry puree until smooth. Combine the heated mixture with the dry ingredients mixed with the egg yolks and gently fold in the beaten egg whites.

Pour this mixture into the same lined tin and bake in a preheated oven at 160°C (320°F) for 1 to 1.2 hours, placing a bowl of water on the bottom rack. Once baked, leave the oven door slightly ajar to cool, then refrigerate for 5 hours to stabilize.

For the cherry sauce, combine the cherries and sugar in a saucepan. Bring to a boil.

Mix the starch with cold water in a separate bowl, then stir it into the boiling cherry mixture. Cook until thickened, then cover with plastic wrap to cool down thoroughly.

In a small bowl, combine the condensed milk and water. Set aside for use in assembly.

To prepare the cream, beat the cream cheese, heavy cream, and powdered sugar together until smooth and creamy. This will be used for the layers and decoration.

Slice the biscuit in half to create two layers. Assemble the cake in a ring: place the first biscuit layer, soak it with the syrup, and spread cream on top.

Add a border of cream, followed by the cherry sauce, then the cheesecake layer. Repeat with another layer of cream, sauce, the second biscuit soaking it again.

Cover with plastic wrap, refrigerate for 6-8 hours to set completely before serving. Enjoy your delicious Pistachio Cherry Cheesecake Cake with family and friends!