Ingredients
Method
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then allow it to cool.
Making the filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add sugar and continue mixing until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon juice, lime juice, lemon zest, and lime zest until fully incorporated.
Baking
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Once baked, turn off the oven and crack the oven door open.
- Let the cheesecake cool in the oven for about an hour to prevent cracking.
- After it cools, refrigerate the cheesecake for at least 4 hours or overnight.
Serving
- Before serving, top with halved cherries and sprinkle chopped pistachios on top.
- Garnish with additional lemon and lime zest if desired.
Notes
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Freeze for up to three months if wrapped tightly.
