Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing and lining it.
- Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl until it resembles wet sand.
- Press the mixture into the bottom of the prepared springform pan to form the crust.
- Pre-bake the crust for 10 minutes until set and lightly golden, then let it cool.
- Beat cream cheese and sugar in a bowl until smooth, then add eggs one at a time, mixing on low speed.
- Stir in sour cream, lemon juice, lime juice, and zests until just blended.
- Fold in cherries and pistachios gently to maintain the cherries' integrity.
- Pour the filling over the cooled crust and smooth the top before baking for 55-60 minutes.
- Turn off the oven and let the cheesecake cool inside for an hour, then transfer to a wire rack to cool completely.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Nutrition
Notes
Ensure all dairy ingredients are at room temperature for a smooth filling. Avoid overmixing after adding eggs to minimize cracks.