Beer Girl Cooks

Cooking & Craft Beer

cherry

Pineapple Ale Cherry Mini Tarts Recipe

by 19 Comments

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

Hi y’all!  How was your weekend?  Did you have a big fun cookout?  Lay low with a cold beer by a pool or lake or ocean?  We spent 5 fantastic days in Hilton Head at the Weston Hilton Head Resort and Spa and I totally wish I was still there – although I did miss my fur babies even though they were so in good hands and no parties were thrown that we can tell.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

There isn’t any obvious evidence of shenanigans anyway.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

I figured we’d ease our way out of summer and into fall.  I know that Labor Day is kind of that unofficial transition with stupid rules about wearing white (I have zero idea who in tarnation came up with this ridiculousness because it’s still hot as all get out down here) and pools and amusement parks closing.  Those are some sad and heartbreaking days.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

I had to cheer some things up around here with some pastry cream in a tart topped with beer infused cherry compote and whipped cream, so I made you some Pineapple Ale Mini Cherry Tarts.  You’re welcome.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

I’m still fresh from the beach, so I can’t move on to fall yet.  #sorrynotsorry

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

I gotta tell ya, it’s been a couple of years since we’ve been able to take a beach vacation.  With four dogs that belong on Misfit Island, it’s hard to get away.  This summer we were able to secure a fantastic pet sitter and made two trips to the beach.  There is not much more relaxing to me as laying on the beach, reading chick lit or legal mystery, and listening to the waves crash while drinking a cold beer or banana daiquiri.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

So, we’ll talk about apples next week, ‘k?

Pineapple Ale Cherry Mini Tarts Recipe
Print

Pineapple Ale Cherry Mini Tarts Recipe

Ingredients

  • 2 prepared store bought pie crust

For the Pastry Cream

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/4 cup sugar
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 9 large egg yolks
  • 1 tablespoon vanilla bean paste

For the Cherries

  • 1 pound cherries cleaned, pitted stems removed
  • 1 cup pineapple ale beer I used Ballast Point Pineapple Sculpin - peach could be substituted
  • 1 tablespoon corn starch
  • For the Whipped Cream
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1-2 tablespoons vanilla bean paste

Instructions

For the Crust

  1. Preheat oven to 400
  2. Fit crust into mini tart pans, press to form, press edge of dough over top of each pan to cut dough from pan, and prick the bottom of the dough several times with a fork - do this for each of the tart pans
  3. Bake 15 - 20 minutes or until golden brown - you want to bake it all the way because this is the only time it will be in the oven
  4. Cool on a wire rack

For the Pastry Cream

  1. Whisk together sugar, flour, and sal in a large bowl, add eggs and whisk everything together - mixture will be thick
  2. Add milk and cream to a sauce pan and heat over medium heat until steamy, but do not boil
  3. Add 1/2 cup of the hot milk to the egg mixture and whisk to prevent the eggs from scrambling
  4. Gradually add milk 1/2 cup at a time to the egg mixture while constantly whisking until almost all the milk is added to the eggs
  5. Pour all the egg/milk mixture back into the pot
  6. Cook over medium heat, whisking constantly, until it starts to bubble, continue whisking another 1 -2 minutes until thick
  7. Remove from heat
  8. Set a fine mesh sieve over a bowl and pour the pastry cream into the sieve and strain - this will catch any of the eggs that may have scrambled
  9. Cover pastry cream with plastic wrap making sure to press the plastic to the surface of the pastry cream to prevent a skin from forming
  10. Chill completely in the refrigerator

For the Cherries

  1. Add cherries, beer, and corn starch to a sauce pan and stir to combine
  2. Bring to a boil, reduce heat and cook until thick, stirring often - careful not to let it boil over - this should take 15 minutes or so
  3. Remove from heat and cool

For the Whipped Cream

  1. Chill bowl and whisk attachment for stand mixer in freezer for 20 - 30 minutes
  2. Fit bowl and whisk to the mixer
  3. Add heavy cream, sugar, and vanilla bean paste to the bowl
  4. Turn mixer on low to avoid splashing and increase speed to medium high
  5. Beat until light peaks form - this should take 5 - 6 minutes or so - keep an eye on it so it doesn't turn to butter

For the Assembly

  1. Evenly distribute pastry cream into the prepared tart shells/pans
  2. Evenly distribute cherries to the top of the pastry cream
  3. Top each with whipped cream

Note:  All of these steps can be prepared ahead of time and assembled just before serving

Pineapple Ale Cherry Mini Tarts Recipe

Spumoni Cake

by 32 Comments

Spumoni Cake

Spumoni Cake

 

I’m baaaaaaack!

 

Spumoni Cake

 

And I’m back with a bang!  I totally missed you guys, but I enjoyed my vacation, and now I’m all rested up and refreshed from a very much needed break.  I decided that my return should be impressive, so here we are with a Spumoni Cake.

This cake, y’all – I can’t even!

 

Spumoni Cake

 

It’s no secret that I love all things spumoni.  I’ve made No-Churn Spumoni Ice Cream and Spumoni Cheesecake, but I’ve never made anything like this Spumoni Cake before.

 

Spumoni Cake

 

This all started because of my recent St. Patrick’s Day birthday and the party we had to celebrate all things me!  A couple of years ago, we went to a local restaurant for my birthday (that’s now closed, so sorry to see you go Villa Antonio) and they gave me the most delicious spumoni cake for dessert.

 

Spumoni Cake

 

Actually, I went to powder my nose and while I was gone Chris told our server that it was my birthday, which he is never allowed to do because I do not want the entire restaurant singing to me. #soembarrassing

 

Spumoni Cake

 

Given that this was St. Patrick’s Day and the rest of Charlotte was doing the pub crawl, there wasn’t much risk of being humiliated because we pretty much had this Italian restaurant to ourselves.

 

Spumoni Cake

 

The server asked Chris what kind of birthday dessert I would like and he just said that I like spumoni.   Then like magic a slice of spumoni cake appeared with a simple happy birthday from our kind server.

 

Spumoni Cake

 

Chris, of course, got the stink eye, but I couldn’t stay mad after he brought spumoni cake into my life.

 

Spumoni Cake

 

So when we started planning my birthday party this year I tried to find that dang cake on the interwebs. Google couldn’t find that specific cake from the now defunct Villa Antonio, but it brought magic back into my life when it led me here and showed my the most beautiful cake I’ve ever seen in my life.

 

Spumoni Cake

 

I totally had to have it for my birthday cake!  I actually made the cake 3 times because I’m not much of a cake baker or decorator, so I needed a trial run to see if I could pull it off.  The first time I made it exactly the way the recipe was written, but then Chris pointed out his surprise that I didn’t put any Southern Tier Creme Brulee Stout in it since I was putting it in everything else these days.

 

Spumoni Cake

 

Zoink!  Head smack! DO OVER!

 

Spumoni Cake

 

The second time I swapped out the coffee from the original recipe with my favorite beer of the cold season and I made cream cheese frosting instead of the original buttercream.

 

Spumoni Cake

 

I also swapped out the pudding mix for homemade pistachio pudding in the pistachio cake layer and the frosting.  That is the reason for the different colors in the photos.  The pudding mix makes a much brighter green color in the cake and the frosting.

 

Spumoni Cake

 

I ended up serving two spumoni cakes at my party because why not?

 

Spumoni Cake

 

One had all three colors of frosting and the other I just covered in chocolate buttercream flowers. Sadly, I was running behind on party day and I forgot to take a picture of that one.  Just imagine this cake, but all chocolate. They were both a hit with my friends and family!

 

Spumoni Cake

 

I knew I needed this Spumoni Cake in my life the minute Google uncovered this wonder to me.  And I can tell you that it was just magical to see all my party guests’ faces light up when we walked in with these gorgeous cakes for dessert!

 

Spumoni Cake

 

I’ll be the first to admit that my cake decorating skills are pretty much non-existent, but I do have to say I’m pretty proud of this cake and it’s not bad for a beginner!

 

 

[amd-zlrecipe-recipe:158]


Spumoni Cake inspired by and adapted from I am Baker

Chocolate layer adapted slightly from I am Baker

Pistachio and Cherry layers process adapted from I am Baker and cake base adapted from Martha

Homemade Pistachio Pudding Recipe here

NOTES:

  • The original recipe uses packaged pudding mix which is how I made it the first time and has the brighter green color in the photos of both the frosting and the cake.  The second and third times I used homemade pudding in the cake and the frosting.  The photos of the steps (including the photo of the inside) are with the pudding mix and the finished cake with the lighter colored pistachio frosting are with the homemade pudding.
  • This cake is kind of a project, so I made the cakes, wrapped them tightly in layers of plastic wrap and heavy duty foil and froze them until the day before I was going to serve the cake.  The day before I just removed them from the freezer and left them on the counter overnight.  Then made the frosting and assembled and finished it.
  • You will have an extra layer of the chocolate cake that you can either double the chocolate frosting and add a fourth layer or keep it in the freezer for another day.
  • You can watch a video here for instructions of how to make cake roses.

Spumoni Cake

Mini Cherry Goat Cheesecakes

by 48 Comments

Have I ever told you about the time I went to Girl Scout Camp and stole a canoe?

 

DSC_0001_02

 

True story.

 

DSC_0096_01

 

Don’t judge me.  I did not act alone.

 

DSC_0106_02

 

I met the best friend I had all through elementary, junior high, and high school on the first day of first grade.  I was a terrified, extremely shy, awkward, and skinny kid when I showed up to the first day of school.  This day remains one of my most vivid memories.  Kim approached me and asked who my kindergarten teacher was.

 

DSC_0133_02

 

Back in the day we only went to kindergarten half days.  You either had school in the morning or the afternoon.  So, I said I had Mrs. Wright, Kim slapped me five and said she did too.  She was morning and I was afternoon.  We were thick as thieves from that moment on.

 

DSC_0191_02

 

Flash forward about 10 years and somehow we ended up as non-Girl Scouts at Girl Scout Camp.  There were girls of all ages there, but the older girls (us) got our own weird 3 sided cabin away from all the little girls and I’m here to tell you that just invited shenanigans. Trust me.  I speak the truth.

 

DSC_0030_01

 

This camp was obviously in the woods, but it was near a body of water that wasn’t really a river, but it was bigger than a stream. There were residential homes in the area too.  Kim and I were out looking for trouble exploring one afternoon and came across a canoe by the water.  We looked at each other, shrugged our shoulders, and thanked our lucky stars for this opportunity.  We rowed up and down that body of water all day long – venturing a bit further each time.

 

DSC_0184_04

 

Then we started taking on passengers and that led to our demise as captains of the purloined canoe.

 

DSC_0003

 

We got busted.

 

DSC_0145_01

 

I realize that trip down my memory lane had absolutely nothing to do with these mini cherry goat cheesecakes, but I sure had a good time thinking about my old friend and remembering that dang canoe appropriation.  We did give it back after all!

 

Print

Mini Cherry Goat Cheesecakes

Ingredients

For the Cherries

  • 1 pound fresh cherries
  • zest and juice of 1 lemon
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon corn starch
  • For the Cheesecakes
  • 1 cup graham cracker crumbs
  • 4 tablespoons butter melted
  • 8 ounces goat cheese softened
  • 8 ounces cream cheese softened
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 2 eggs at room temperature
  • 2 teaspoons vanilla bean paste
  • mint leaves for garnish if desired

Instructions

For the Cherries

  1. Combine cherries, lemon zest and juice, sugar, and water in a large pot and bring to a boil
  2. Reduce heat to a simmer, add corn starch, and continue cooking until cherries are soft and liquid thickens
  3. Remove from heat and chill in the refrigerator

For the Cheesecakes

  1. Preheat oven to 350
  2. Combine melted butter and graham cracker crumbs
  3. Add 12 cupcake liners to a standard size muffin pan
  4. Press about 2 tablespoons into the bottom of each liner
  5. Add goat cheese and cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on low until smooth
  6. Add the 2/3 cup of sugar and the salt and beat on low until combined
  7. Add eggs one at a time, making sure to incorporate the first completely before adding the second one
  8. Add vanilla and beat on high until smooth, about 2 minutes
  9. Pour evenly into the cupcake liners
  10. Bake at 350 for 15 minutes or until set
  11. Cool to room temperature then refrigerate until cold
  12. To serve, peel off liners, top with cherries, and garnish with mint leaves if desired

Adapted from Food & Wine July 2015 issue

Note:  I refrigerated the cherries and the cheesecakes overnight

Champagne Peach Berry Cherry Cobbler Cake Thing

by 27 Comments

Is it a cake or is it a cobbler?  Beats me, but it sure is delicious!

 

DSC_0649_01

 

I can tell you that my cherry obsession is on fire.  And we’re back to cooking with booze.

 

DSC_0707_01

 

I just can’t help myself.  I’m totally and ridiculously out of control over here.

 

DSC_0721_01

 

They’re just so dang gorgeous and delicious!  I’ve been stocking up on all this summer fruit and putting it in everything.  I’m still doing the crazy lady thing with the cherries at the grocery and I’m a lunatic at the farmer’s market.  Maybe I need an intervention.

 

DSC_0746_01

 

Or I just need more booze.  You just can’t go wrong with champagne and strawberries, right?  And cake?

 

DSC_0736_01

 

I totally didn’t plan this red, white, and blue theme because umm….I’m not that organized.  There you have it.  The ugly truth.

 

DSC_0476_02

 

So here we are with a red, white, and blue dessert of undetermined origin and name just before Independence Day. That’s interesting.  I wanted to make a cobbler, but with a vanilla cake topping rather than biscuit or oatmeal crisp.

 

DSC_0711_01

 

What happened is kind of a boozy fruity upside down vanilla cake business.

 

DSC_0615_01

 

Just in time for the holiday. I love it when a no plan comes together.

 

DSC_0476_02

 

Do you have big plans for the holiday weekend?  I’m not sure yet what we’re going to do.  Every year our neighbors spend a college fund on fireworks and we can see a fantastic show without ever leaving our yard.  How fun and convenient is that?

 

Print

Champagne Peach Berry Cherry Cobbler Cake Thing

Ingredients

For the Fruit

  • 1 pound of cherries I used Ranier, rinsed, pitted, and stems removed
  • 3 peaches pitted, pealed, and cut into 1 inch pieces
  • 1 pint blueberries rinsed
  • 2 pints strawberries stems removed, larger ones cut in half
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cup champagne prosecco, or sparkling wine

For the Cake

  • 2 sticks butter room temperature
  • 1 1/2 cups sugar
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 3 large egg yolks room temperature
  • 2 tablespoons vanilla bean paste
  • 1 cup buttermilk

Instructions

  1. Reserve a combination of a few berries and/or cherries for garnish if desired
  2. Combine cherries, peaches, blueberries, strawberries, sugar, cornstarch, and champagne (or other sparkling wine) in a Dutch oven, bring to a boil, reduce heat to medium-low and simmer until thick and syrupy - about 25 minutes.
  3. Preheat oven to 350
  4. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth
  5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Add vanilla to butter/sugar mixture, beat until combined
  7. Add eggs to butter/sugar mixture one at a time, incorporating each before adding the next
  8. Alternately add the flour mixture and buttermilk, starting and finishing with flour
  9. Transfer fruit mixture to a large baking dish coated with cooking spray
  10. Using a spoon, drop large blobs of cake batter on top of the fruit
  11. Bake at 350 for about 30 minutes, or until cake is golden brown and a toothpick stuck in the center comes out clean.
  12. Cool on a wire rack
  13. Top with whipped cream and garnish with some reserved berries if desired
  14. Serve warm or at room temperature

Cake part of recipe adapted from Martha

 

P.S. If you plan to make this unnamed dessert and take some pics – make sure you take your pics quickly or this will happen.  Happy Independence Day, y’all!

 

image

Skillet Pineapple Upside Down Cake

by 30 Comments

Let’s take a walk back in time ’cause I’m going all retro on you.

 

DSC_0611_01

 

With a Skillet Pineapple Upside Down Cake.  What?  Rachelle, how positively 1920’s and 30’s of you!

 

DSC_0562

 

With Mother’s Day this weekend I obviously thought of my mom and my daughter.  I also got to thinking about my grandmother.  She used to make a Skillet Pineapple Upside Down Cake to beat the band.

 

DSC_0722_01

 

I’ve told some of you before how I inherited her recipe box.  Her dad made it by hand for her when she married my Pap.

 

DSC_0739

 

Can you see the date?  December 23, 1932.  Holy cannoli that was a long time ago.  I searched all through the box for the recipe and sadly it wasn’t there.  So I put my dear friend Google to work and hijacked this recipe because this cake had to happen.

 

DSC_0573

 

Pretty much all Pineapple Upside Down Cakes start the same.  Melt butter in a cast iron skillet, stir in some brown sugar, arrange pineapple slices and pop in some cherries.  You can totally do it this way.

 

DSC_0580_01

 

Or you could be ridiculous like me and put cherries in every possible available space.

 

DSC_0656_01

 

I’m just sayin’

 

DSC_0657_01

 

Happy Mommy’s Day Y’all!

 

Print

Skillet Pineapple Upside Down Cake

Ingredients

  • 1 stick butter
  • 1 1/4 cup brown sugar
  • 1 can of sliced pineapple drained and 2/3 cup juice reserved
  • 9 - 25 maraschino cherries
  • 4 eggs separated
  • 1 1/2 cup sugar
  • 1 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

Instructions

  1. Preheat oven to 325
  2. In a cast iron skillet, melt butter over medium-low heat, stir in brown sugar, and spread in an even layer over the bottom of the skillet
  3. Arrange pineapple slices around outside of the skillet in a circle and set one in the middle
  4. Add a cherry to the center of each pineapple - you can stop here or toss more cherries in every available space - set aside
  5. In a saucepan, heat pineapple juice on low until warm
  6. Beat egg yolks on medium until thick and bright yellow, slowly add sugar while beating
  7. Slowly add warm pineapple juice, mixing until combined
  8. Combine flour, salt, and baking powder
  9. Reduce mixer speed to low and slowly add dry ingredients until incorporated, transfer to a large mixing bowl
  10. Clean mixing bowl and whisk thoroughly and dry completely
  11. Beat egg whites on medium until stiff peaks form - about 10 minutes
  12. Fold egg whites into the batter until fully incorporated
  13. Pout batter in the skillet over pineapples and spread evenly
  14. Bake at 325 for 45 - 50 minutes
  15. Cool 30 minutes then invert onto a platter
  16. Serve with whipped cream or ice cream

Adapted slightly from My Mother’s Southern Desserts by James and Martha Pearl Villas (William Morrow Cookbooks, 1998) republished in Southern Living and myrecipies.com.

 

Spumoni Cheesecake

by 34 Comments

Happy Monday!  I baked you a cake.  I hope you like cheesecake.  And Spumoni!

I have been a huge Spumoni lover ever since I was a little kid.  It was usually a delicious mixture of cherry, chocolate, and pistachio ice cream.

 

DSC_0590_01

 

And let me tell you, it is hard to find in this here southern state.  So, for the last few weeks I have been contemplating making my own.

 

DSC_0538_01

 

But, Jiminy Cricket it has been cold?  Who wants ice cream during an ice storm?  Or when it is 12 degrees outside?

 

DSC_0539_01

 

Well, except on Friday when I was having a bad day and Jennifer and I thought it was a good idea to go to Chick-fil-A for Ice Dreams?  Yeah, that happened.  The Chick-fil-A lady totally laughed and made fun of us.

But I felt better.

 

DSC_0554_01

 

So then I had an epiphany!  Spumoni Cheesecake!  I started thinking about this Spumoni cake I had in a restaurant last year on my birthday.  It was some kind of white cake with Spumoni like features in it.  That’s all I can really remember except that I loved it.  So my crazy brain thought process went along the lines of Spumoni – ice cream – Spumoni – cake – what the heck was in that?  It was kind of like that scene in Working Girl when Tess (Melanie Griffith) has to explain how she came up with the merger idea and she’s all “Trask-Radio-Trask-Radio” – if you haven’t seen the movie, you should.  It’s an oldie but goodie.  Anyway, that’s when I had an epiphany to make a Spumoni Cheesecake.

 

DSC_0561_01

 

I’m so glad I did!

 

Print

Spumoni Cheesecake

Ingredients

For the Crust

  • 2 1/4 cups graham cracker crumbs
  • 1/4 cup dark chocolate cocoa I used Hersey's Special Dark
  • 10 tablespoon butter melted

For the Cheesecake

  • 5 8 oz blocks of cream cheese room temperature
  • 1 2/3 cups sugar
  • 1/2 cup flour
  • 2 teaspoons pure vanilla extract
  • 5 eggs
  • 2/3 cup milk chocolate chips
  • 1/4 cup plus 2 splashes of heavy cream
  • 1 cup maraschino cherries halved
  • 1/4 cup maraschino cherry juice
  • 1 cup pistachio pudding adapted slightly from Joy The Baker, recipe included

For the Pistachio Pudding

Pistachio Paste

  • 1/2 cup salted pistachio nuts
  • 1/3 cup granulated sugar
  • 2 Tbs water

Pudding

  • 2 cups whole milk
  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons butter
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract

Instructions

  1. Put the pistachios and sugar to the bowl of a food processor and pulse to combine. Add water and blend until it resembles a chunky paste
  2. Move the pistachio paste to a small saucepan on medium heat, add milk and whisk over medium heat until hot
  3. Whisk together sugar, egg yolks, and cornstarch until combined - it will be thick
  4. Pour 1/4 cup of the hot milk mixture into the egg mixture and whisk, continue adding 1/4 cup of milk to eggs at a time 3 more times
  5. Return the milk with egg mixture to the saucepan on medium heat
  6. Heat until thick and bubbly, constantly whisking for about 1 minute or until thick
  7. Remove from heat, stir in butter, vanilla and almond extracts
  8. Push pudding through a fine mesh strainer into a bowl or container to make sure any cooked eggs are left behind, toss any nuts from the strainer into the bowl with the pudding
  9. Cover pudding with plastic wrap so that the plastic is on top of and touching the pudding (this will prevent the weird pudding skin from forming)
  10. Put the pudding into the freezer for about 15-20 minutes to get it to room temperature quickly
  11. While the pudding is chilling make the cheesecake and the crust
  12. Combine graham crumbs, chocolate, sugar, and melted butter
  13. Press into the bottom of and up the sides of a spring form pan
  14. Add all 5 blocks of cream cheese to the bowl of a stand mixer with the paddle attachment
  15. Whip the cream cheese on low for 2-3 minutes, until fluffy
  16. Sift flour and sugar together and add to cream cheese a little at a time until combined
  17. Add vanilla
  18. Crack eggs into a measuring cup and add to cream cheese one at a time, until combined -- CAREFUL not to over mix them or your cheese cake will have cracks, rise and sink
  19. Remove the bowl from mixer, tap on counter a few times so the air bubbles will rise, let sit for 20-30 minutes
  20. Melt chocolate chips and 1/4 cup of heavy cream in a small saucepan, stir to combine
  21. When melted and combined, add a couple of splashes of cream and combine, let cool to room temperature
  22. Divide cheesecake batter between 3 bowls evenly
  23. Fold in cherries and juice to the first bowl
  24. Fold in 1 cup of pistachio pudding to the second bowl
  25. Fold in melted chocolate to the third bowl
  26. Pour the cherry batter into the prepared crust and set on a flat surface in the freezer for 20 minutes, remove from freezer
  27. Using a soup ladle or large spoon and a spatula with wide holes, hold the spatula about 1 inch above the cherry batter and pour the pistachio batter over the spatula moving slowly around the pan until all pistachio batter is covering the cherry batter - this keeps them in layers
  28. Preheat oven to 350
  29. Put the pan back into the freezer for another 20 minutes
  30. Add the chocolate batter using the same process as with the pistachio
  31. Lay out 2 pieces of heavy duty foil in a deep roasting pan
  32. Carefully set the spring form pan on top of the foil and secure around the sides to keep the water bath separated
  33. Pour hot water into the roasting pan about halfway up the sides of the spring form pan
  34. Bake at 350 for 45 minutes
  35. Lower the heat to 325 for another 60 minutes or until set, checking after each 20 minute period
  36. Remove from heat, cool completely and refrigerate uncovered overnight

Pistachio Pudding adapted from Joy The Baker

A lot of the technical information I learned from this video