Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
1/2 cup finely ground pistachios
1/3 cup unsalted butter, melted
2 tbsp sugar
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/4 cup sour cream
1 tsp vanilla extract
Zest and juice of 1 lemon
Zest and juice of 1 lime
1/2 cup chopped maraschino cherries (blotted dry)
1/4 cup chopped pistachios
Optional Toppings:
Whipped cream
Extra cherries
Lime and lemon slices
Crushed pistachios
Instructions:
Preheat oven and prep pan:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in foil if using a water bath.
➤ Duration: 5 minutes
Make the crust:
Combine graham cracker crumbs, ground pistachios, melted butter, and sugar. Press into the bottom of the pan. Bake for 8 minutes, then let cool.
➤ Duration: 10 minutes
Prepare the cheesecake batter:
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, citrus zest, and juice. Fold in cherries and chopped pistachios.
➤ Duration: 10 minutes
Bake the cheesecake:
Pour filling over the crust. Bake in the preheated oven for 50–60 minutes, or until center is set but slightly jiggly. Turn off oven and crack the door, letting it cool for 1 hour.
➤ Duration: 60 minutes baking + 60 minutes resting
Chill:
Refrigerate the cheesecake for at least 4 hours or overnight before slicing.
➤ Duration: 4+ hours chilling
Garnish and serve:
Top with whipped cream, extra cherries, citrus slices, and pistachios for a bright and beautiful finish!
➤ Duration: 5 minutes
Prep Time: 20 minutes | Baking & Cooling Time: 2 hours | Chill Time: 4 hours
Total Time: 6 hours 20 minutes
Kcal: 480 kcal | Servings: 10 slices
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