Ingredients
Equipment
Method
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with unsalted butter, dusting with flour.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until resembling wet sand.
- Press the crumb mixture into the bottom of the prepared springform pan and bake for 10 minutes.
- Beat cream cheese until smooth, about 2 minutes.
- Gradually add powdered sugar, mixing until combined.
- Incorporate vanilla extract, sour cream, and lemon juice into the mixture.
- Add eggs one at a time, mixing just until combined after each addition.
- Fold in cherries and pistachios gently with a spatula.
- Pour the filling into the cooled crust and smooth the top.
- Bake for 50-60 minutes until the edges are set with a jiggle in the center.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Remove the sides of the springform pan and serve chilled, optionally garnished with cherries and pistachios.
Nutrition
Notes
Ensure cream cheese is at room temperature for a smooth texture. Avoid overmixing the eggs to prevent cracks.