Ingredients
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 lemon, juiced
- 1 cup heavy cream
- 1 1/2 cups pistachios, crushed (or graham crackers)
- 1/2 cup melted butter
- 2 cups fresh cherries, pitted
- 1/2 cup granulated sugar (for cherry topping)
- 1/2 lemon, juiced (for cherry topping)
Instructions
- Preheat your oven to 325°F (160°C).
- Mix crushed pistachios with melted butter and press into the bottom of a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a mixing bowl, blend cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and lemon juice.
- Fold in heavy cream until smooth.
- Pour the batter over the cooled crust and bake in a water bath for 50-60 minutes until edges are set.
- Cool gradually in the oven with the door cracked for 30 minutes, then refrigerate for at least 4 hours.
- In a saucepan, combine cherries, sugar, and lemon juice. Cook until softened and syrupy, then cool.
- Spread the cherry topping over the cheesecake and sprinkle with chopped pistachios before serving.
- Slice, serve and enjoy!
Notes
Ensure all ingredients are at room temperature for the best results. Be gentle with mixing and utilize a water bath to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian