Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 tablespoon lemon zest
1 tablespoon lime zest
1 teaspoon vanilla extract
Topping:
1 cup fresh cherries, pitted and halved
1/4 cup chopped pistachios
2 tablespoons honey or maple syrup (optional, for drizzling)
Directions:
I. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
II. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lime juice, lemon zest, lime zest, and vanilla extract until fully combined.
III. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, or overnight.
IV. Add the Toppings:
Before serving, top the cheesecake with fresh cherries and chopped pistachios. Drizzle with honey or maple syrup if desired.
V. Serve and Enjoy:
Carefully remove the cheesecake from the springform pan, slice, and serve chilled.
Summary:
Prep Time: 25 minutes
Cooking Time: 1 hour 5 minutes
Cooling & Chill Time: 5 hours
Total Time: 6 hours 30 minutes
Kcal: 480 kcal per serving
Servings: 12
