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Cherry Blossom Cheesecake with a Pistachio Graham Cracker Crust



  • 150 grams graham cracker crumbs
  • 50 grams Amoretti pistachio flour
  • 6 tablespoons unsalted butter melted
  • 67 grams granulated sugar


  • 32 ounces cream cheese softened
  • 250 grams granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon Amoretti cherry blossom extract
  • 5 eggs


  • 1/2 cup heavy cream
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 dried strawberries (optional garnish)


  • Preheat the oven to 475 degrees F.
  • For the crust, combine the graham cracker crumbs, pistachio flour, sugar, and melted butter. Press into a 9-inch springform pan lined with parchment paper. Wrap foil around the bottom of the pan and chill while you prepare the filling.
  • For the filling, with an electric mixer, mix the cream cheese, sugar, sour cream, vanilla extract, and cherry blossom extract. Mix in the eggs until incorporated.
  • Take the crust out of the fridge and pour in the filling. Place the pan in a large pan filled with 1/2 inch of water.
  • Bake at 475 degrees F for 12 minutes. Turn the oven down to 350 degrees F and bake for 55 minutes, until the top turns golden brown. Cool the cake on a wire rack for one hour, then cover and refrigerate for 4 hours.
  • For the topping, with an electric mixer, whip the heavy cream, sugar, and vanilla extract. Spread over the chilled cheesecake. Garnish with the dried strawberries, and serve.