Pistachio & Sour Cherry Cheesecake

Team Shambles

This cake is a combination of a pistachio cheesecake, sour cherries, and mousse. You wouldn’t necessarily think the pistachio would mix well with the sour cherries, but it’s a very complementary pairing!

On an unrelated note, hand mixing of meringues and whipped cream have really made us appreciate technology.


Roopa’s favourite!




  • sweet paste
  • 450 g cream cheese
  • 50 g pistachios, chopped
  • 40 g pistachio paste
  • 30 mL cream
  • 125 g granulated sugar
  • 1 egg yolk
  • 2 eggs
  • 20 g cake flour


  1. Roll and cut 2 bases of sweet paste for the crusts, place parchment paper around the cake rings, and pre – bake the crusts. (Directions for sweet paste are here).
  2. Set oven to 320 F.
  3. Combine the cream cheese, pistachios, pistachio paste, sugar, and cream until smooth.
  4. Mix in the eggs one at a time.
  5. Sift in the cake flour and mix together.
  6. Pour the batter in the cake rings (should fill ~ half) and place sour cherries on top.
  7. Bake for ~30 minutes, until there is an even, coagulated jiggle.
  8. Allow to cool completely.



  • 8 g gelatin sheets
  • 60 g sugar
  • 20 mL water
  • 2 egg yolks
  • 160 cream cheese
  • 50 g sugar
  • 200 mL cream, whipped


  1. Bloom the gelatin in cold water.
  2. Combine the first amount of sugar (60g) and the water in a pot, and bring to a boil.
  3. Whip the egg yolks with a mixer at a high speed. When the sugar syrup is boiling, slowly drip it down the sides of the bowl to combine with the eggs. Whip this mixture (also known as a zabaione; it’s Italian, okay?) for ~10 minutes, until is is light, stable, and almost white. You should be able to see the lines from the whisk.
  4. In a double boiler, mix together the cream cheese, sugar, and gelatin. Stir until the gelatin has dissolved and the mixture is smooth.
  5. When both the cream cheese mixture and zabaione are at room temperature, combine them together.
  6. Fold in the whipped cream. Spread this mousse on top of the cooled cheesecakes. Use an offset spatula to level out the tops.
  7. Allow to chill for at least 4 hours.

The mousse has set!

Pastry chefs are obviously very talented at baking, but they are also very talented at hiding anything that is less than beautiful. Chef Marco taught us some fun tricks for covering up cake imperfections.


  • white chocolate
  • pistachios
  • green tea powder
  • acetate strips
  1. Lay out acetate strips long enough that they can wrap around the cake.
  2. Dust the strips with green tea powder, pour some of the melted white chocolate on top, and smooth using a small offset spatula.
  3. When the chocolate has set (but is still soft), wrap around the circumference of the cake. Let the chocolate set in the fridge for several hours before peeling the acetate off.
  4. Using a food processor, combine white chocolate and pistachios.
  5. Sprinkle the mixture on top of the cake.

Green tea powder sprinkled on the acetate strips.


Painting on the white chocolate (with a small offset spatula).


Sticking our fancy decorations onto the cake.

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