Description
A vibrant and refreshing cheesecake with creamy filling, tart citrus notes, and a delightful crunch from pistachios, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup pistachios, finely chopped
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 3 packages cream cheese (8 oz each), softened
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 cup pistachios, chopped
- 1 cup fresh or frozen cherries, pitted
- 1/4 cup sugar (for cherry topping)
- 1 tablespoon lemon juice (for cherry topping)
Instructions
- Preheat your oven to 325°F (163°C).
- Grease and line a 9-inch springform pan with parchment paper.
- Combine graham cracker crumbs, finely chopped pistachios, sugar, and melted butter in a mixing bowl.
- Press the mixture into the bottom of the springform pan and bake for 10 minutes.
- Beat together softened cream cheese and sour cream until smooth.
- Add sugar, eggs, vanilla extract, lemon zest, lime zest, lemon juice, and lime juice and mix until just combined.
- Fold in chopped pistachios.
- Pour the mixture over the cooled crust and level it.
- Bake for 50-60 minutes, until set but slightly jiggly in the center.
- Prepare the cherry topping by simmering cherries, sugar, and lemon juice until thickened.
- Cool the cheesecake and then top with the cherry mixture.
Notes
For a smoother texture, bring cream cheese and sour cream to room temperature. Be careful not to overmix the filling to avoid cracks during baking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg