Amarena Cherry Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the base with parchment paper.

Combine the finely ground shortbread cookies, almond flour, granulated sugar, and salt in a medium bowl. Stir until evenly mixed.

Pour in the melted butter and mix with a fork until the crumbs are evenly moistened and hold together when pressed. If mixture seems dry, add up to 1 additional tablespoon melted butter.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compress tightly.

Bake crust for 10 minutes until set and fragrant. Remove from oven and cool on a rack while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Place reserved amarena cherry syrup and 2 tablespoons granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves.

Mix cornstarch with a teaspoon of cold water to form a slurry. Whisk slurry into the simmering syrup along with the lemon juice and bring to a gentle simmer. Cook 1–2 minutes until slightly thickened. Remove from heat and let cool to room temperature.

Roughly chop 6 of the drained amarena cherries and fold them into the cooled syrup mixture. Reserve 4 whole cherries for garnish. Set aside to cool completely.

With the oven at 325°F (160°C), place a shallow pan of hot water on the lower rack to create steam (optional for a creamier texture) or bake without water for a firmer set.

In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl and beater frequently.

Add the granulated sugar and continue to beat on medium speed until incorporated and slightly fluffy, about 1–2 minutes.

Beat in sour cream, heavy cream, vanilla extract, and almond extract until smooth.

Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix; stop when the mixture is homogeneous.

Fold in the all-purpose flour and the chopped pistachios with a rubber spatula until evenly distributed.

Pour about two-thirds of the filling onto the cooled baked crust and smooth the top with an offset spatula.

Spoon small dollops (about 1 tablespoon each) of the cooled amarena cherry syrup mixture over the filling, concentrating toward the center. Using a thin knife or skewer, gently swirl the syrup into the batter to create marbled streaks. Pour the remaining filling over and repeat with a few more dollops of syrup and a light swirl, taking care not to overmix or deflate the batter.

Tap the pan gently on the counter to release any large air bubbles. If using, cover the springform pan loosely with foil to prevent excessive browning.

Place the pan on the middle rack (above the water pan if using) and bake at 325°F (160°C) for 50–65 minutes. The center should be slightly jiggly but not liquid; edges should be set and lightly puffed.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, remove the cheesecake from the oven and cool completely on a wire rack for another hour.

Refrigerate the cooled cheesecake, uncovered, for at least 6 hours or preferably overnight to fully set and develop flavor.

Before serving, spoon any remaining amarena cherry syrup over the top if desired. Arrange the reserved whole amarena cherries around the center of the cheesecake.

Sprinkle toasted chopped pistachios and toasted slivered almonds over the top for crunch and contrast. Dust very lightly with powdered sugar if you like.

Run a thin knife around the edge of the springform pan to loosen, then release the sides. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.