Description
Ingredients
Scale
- For the Crust:
- 1.5 cups graham cracker crumbs – These provide a crisp, sweet base that complements the creamy filling.
- 0.5 cup chopped pistachios – These add both flavor and crunch to the crust.
- 0.25 cup sugar – This sweetens the crust and balances the overall flavor.
- 5 tbsp melted butter – This binds the crust ingredients together and enhances richness.
- For the Filling:
- 24 oz cream cheese – The foundation of any cheesecake, providing a creamy and rich texture.
- 1 cup sugar – Sweetens the filling and balances the tartness of the citrus.
- 3 eggs – These help to set the cheesecake and add to its creaminess.
- 0.25 cup sour cream – Adds tanginess and contributes to a smooth texture.
- 0.25 cup lemon juice – Brightens the flavor profile with zesty notes.
- 0.25 cup lime juice – Complements the lemon and enhances the tartness.
- zest from 1 lemon – Provides additional lemon flavor and fragrant aroma.
- zest from 1 lime – Adds an aromatic and zesty twist to the filling.
- 0.5 tsp vanilla – Rounds out the flavors with a subtle sweetness.
- 0.5 cup chopped maraschino cherries – These add sweetness and color, making the cheesecake visually appealing.
- For the Topping:
- 1 cup whipped cream – Lightens up the rich cheesecake and creates a fluffy texture on top.
- Extra pistachios – For garnish, adding a touch of elegance and crunch.
- Lemon & lime slices – Fresh citrus not only improves visual appeal but also adds a refreshing element.
- More cherries – For a pop of color and sweetness on top.
Instructions
- Prepare the Oven and Pan: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
- Make the Crust: In a mixing bowl, combine 1.5 cups graham cracker crumbs, 0.5 cup chopped pistachios, 0.25 cup sugar, and 5 tbsp melted butter. Mix until crumbly. Press this mixture firmly into the bottom of the springform pan, ensuring an even layer.
- Prepare the Filling: In a large mixing bowl, beat 24 oz cream cheese and 1 cup sugar together until smooth. Add the 3 eggs one at a time, mixing well after each addition.
- Incorporate Other Ingredients: Blend in 0.25 cup sour cream, 0.25 cup lemon juice, 0.25 cup lime juice, the zest of 1 lemon and 1 lime, and 0.5 tsp vanilla extract. Mix until just combined.
- Add Cherries: Gently fold in 0.5 cup chopped maraschino cherries to the cream cheese mixture. Pour the mixture over the prepared crust in the springform pan.
- Baking: Bake in the preheated oven for 55-65 minutes or until the center is set but slightly wobbly. Avoid overbaking as this can lead to cracks.
- Cooling: Allow the cheesecake to cool at room temperature before refrigerating. Chill for at least 4 hours or overnight for best results.
- Prepare for Serving: Before serving, top the cheesecake with 1 cup whipped cream, sprinkle extra chopped pistachios, and garnish with lemon & lime slices and additional cherries.