For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 tablespoon lemon zest
1 tablespoon lime zest
1/2 cup chopped pistachios
1/2 cup chopped cherries
For the Topping:
Whipped cream
Whole cherries
Chopped pistachios
INSTRUCTIONS
Prepare the Crust:
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
Bake for 10 minutes, then remove from the oven and set aside to cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
Add the vanilla extract and mix well. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Add Citrus and Nuts:
Pour in the fresh lemon juice, lime juice, lemon zest, and lime zest, and beat until the mixture is smooth.
Gently fold in the chopped pistachios and cherries.
Bake the Cheesecake:
Pour the batter over the cooled crust and smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
Refrigerate for at least 4 hours or overnight.
Decorate and Serve:
Before serving, top the cheesecake with whipped cream, whole cherries, and chopped pistachios. Slice, serve, and enjoy the burst of flavors!
