👩🍳 Instructions
1. Prepare the Crust:
Preheat your oven to 180°C (350°F). In a medium bowl, combine crushed graham crackers or biscuits with melted butter and optional sugar. Mix until well coated. Press firmly into the bottom of a 9-inch springform pan, forming an even base.
Bake for 8–10 minutes, then let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, citrus zests, and juices. Mix until fully combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract and scrape down the bowl as needed.
3. Fold in Cherries and Pistachios:
Using a spatula, gently fold in the chopped cherries and pistachios. Make sure they’re evenly distributed throughout the batter.
4. Bake the Cheesecake:
Pour the mixture over the cooled crust. Smooth the top and bake for 45–50 minutes, or until the edges are set and the center slightly jiggles when shaken. To reduce cracking, you can place a pan of hot water on the lower oven rack.
5. Cool and Chill:
Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. Then, cool completely at room temperature. Cover and refrigerate for at least 4 hours—preferably overnight.
6. Garnish and Serve:
Release the cheesecake from the springform pan and place on a serving dish. Garnish with fresh cherries, chopped pistachios, and lemon or lime zest for a festive, elegant finish. Slice and enjoy!
💡 Tip:
For extra flair, drizzle a bit of cherry syrup or citrus glaze over the top before serving.
