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1. Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy release.
2. For the crust, combine the graham cracker crumbs and 1/4 cup sugar in a mixing bowl. Add the melted unsalted butter and stir until the mixture is well combined and crumbly. Press this mixture firmly into the bottom of the prepared pan.
3. Bake the crust in the preheated oven for 10 minutes. Once it’s done, allow it to cool completely while you prepare the cheesecake filling.
4. In a large mixing bowl, beat 24 oz of softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar, mixing well until blended.
5. Incorporate 1 cup of sour cream, 1 teaspoon of vanilla extract, and the zests of 1 lemon and 1 lime. Mix until everything is well combined.
6. Add the 3 large eggs to the mixture one at a time, ensuring to beat well after each addition to maintain a smooth texture.
7. Gently fold in the chopped pistachios and cherries, adding bursts of flavor and crunch to your cheesecake batter.
8. Pour the smooth batter over the cooled crust, spreading it evenly.
9. Bake the cheesecake for 60-70 minutes or until the center is set and the edges are lightly golden. Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
10. After it has cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set and develop its flavors.
11. When ready to serve, top the cheesecake with slices of lemon and lime, fresh cherries, and a sprinkling of cho
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