Make the crust: In a small bowl, mix together the graham cracker crumbs, sugar, melted butter, and chopped pistachios. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10-12 minutes, then remove from the oven and set aside to cool.
Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sour cream together until smooth. Add the sugar and continue beating until combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the lemon juice, lime juice, lemon zest, lime zest, and vanilla extract.
Gently swirl in the cherry puree, creating a marbled effect with a spoon or spatula.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.
Prepare the topping: In a small saucepan over low heat, combine the fresh cherries and cherry preserves. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let it cool.
Before serving, top the cheesecake with the cherry topping and sprinkle with chopped pistachios for an extra crunch.
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 5 hours 10 minutes (including cooling time)
Serving and Storage Tips:
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