Description
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup chopped pistachios
- ¼ cup sugar
- ½ cup melted butter
- For the Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- ¼ cup sour cream
- ¼ cup lemon juice
- ¼ cup lime juice
- Zest of 1 lemon
- Zest of 1 lime
- ½ cup chopped pistachios
- For the Cherry Topping:
- 1 ½ cups fresh or frozen cherries, pitted
- ¼ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the Crust:Preheat your oven to 325°F (163°C). In a large mixing bowl, combine 1 ½ cups of graham cracker crumbs, ¼ cup chopped pistachios, ¼ cup sugar, and ½ cup melted butter. Mix until the ingredients are well combined and resemble wet sand.Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool.
- Make the Filling:In a large mixing bowl, beat 24 oz of softened cream cheese with 1 cup of sugar using an electric mixer on medium speed until smooth and creamy. Add 3 large eggs, one at a time, mixing well after each addition.Next, blend in ¼ cup sour cream, ¼ cup lemon juice, ¼ cup lime juice, zest of 1 lemon, and zest of 1 lime. Mix until everything is well combined.
Lastly, fold in ½ cup chopped pistachios using a spatula. Pour the cream cheese mixture over the cooled crust in the springform pan, spreading it evenly.
- Bake the Cheesecake:Bake the cheesecake in the oven at 325°F (163°C) for 60-70 minutes, or until the edges are set, and the center is slightly jiggly. Keep an eye on it to ensure it doesn’t overcook. Once done, turn off the oven and leave the cheesecake inside for an additional 15 minutes.
- Cool and Chill:Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes. Then, refrigerate it for a minimum of 4 hours to set fully, or overnight for the best results.
- Prepare the Cherry Topping:In a saucepan over medium heat, combine 1 ½ cups of cherries with ¼ cup sugar. Cook until the cherries release their juices and the mixture begins to bubble, about 5 minutes.In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Gradually add this mixture to the cherries, stirring continuously until the sauce thickens, about 2-3 minutes. Remove from heat and let it cool.
- Assemble the Cheesecake:Once the cheesecake has chilled sufficiently, remove it from the springform pan. Spread the cherry topping evenly over the cheesecake, and garnish with additional chopped pistachios, if desired.