Ingredients
Scale
Crust:
- 200g (7 oz) graham crackers or digestive biscuits (crushed)
- 75g (1/3 cup) melted butter
- 2 tablespoons sugar (optional)
Cheesecake Filling:
- 450g (16 oz) cream cheese, softened
- 200g (1 cup) sour cream
- 100g (1/2 cup) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 200g (7 oz) fresh cherries, pitted and chopped (or use frozen, thawed)
- 50g (1/3 cup) shelled pistachios, roughly chopped
Topping (Optional):
- Fresh cherries, for garnish
- Chopped pistachios, for garnish
- Additional zest of lemon or lime
Instructions
- Prepare the crust:
Preheat your oven to 180°C (350°F). In a medium bowl, combine the crushed graham crackers or digestive biscuits with melted butter and sugar (if using). Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 8-10 minutes, then remove it from the oven and set it aside to cool. - Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the sour cream, sugar, lemon zest, lime zest, lemon juice, and lime juice. Continue mixing until well combined. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is mixed properly. Stir in the vanilla extract. - Fold in cherries and pistachios:
Gently fold in the chopped cherries and pistachios with a spatula, ensuring they are evenly distributed throughout the batter. - Bake the cheesecake:
Pour the cheesecake filling onto the cooled crust in the springform pan. Smooth the top with a spatula. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly when you gently shake the pan. If desired, you can place a pan of water on the lower rack of the oven to prevent cracking. - Cool and refrigerate:
Once baked, turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set. - Serve and garnish:
Before serving, remove the cheesecake from the springform pan and place it on a serving platter. Garnish with fresh cherries, chopped pistachios, and additional lemon or lime zest for a festive touch. Slice and enjoy!