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- Preheat the oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, chopped pistachios, sugar, and melted butter.
- Press the mixture into the bottom of a springform pan (about 9 inches in diameter), making sure it’s even.
- Bake the crust for about 10-12 minutes, then set aside to cool while you prepare the filling.
2. Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sour cream, sugar, and honey, and mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, orange zest, lemon juice, orange juice, and salt. Beat until the mixture is smooth and fully incorporated.
3. Bake the cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake the cheesecake for 55-65 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another 1 hour to set further.
- Once done, remove from the oven and allow it to cool to room temperature before transferring it to the fridge. Refrigerate for at least 4 hours or preferably overnight.
4. Prepare the topping:
- Once the cheesecake has fully chilled, top it with the cherry pie filling (or fresh cherries).
- Sprinkle with chopped pistachios and additional zest from the lemon and orange for a bright, zesty flavor.
5. Serve:
- Once garnished, slice and serve the cheesecake chilled. The combination of the citrus, cherries, and pistachios creates a refreshing and rich flavor profile that is truly a “dream”!
Tips:
- You can toast the pistachios slightly for extra flavor before adding them to the crust or as a garnish.
- If you want to make this recipe even more zesty, you can add a few drops of lemon or orange extract to the cheesecake filling.
Enjoy this luscious, zesty cheesecake that combines refreshing citrus, sweet cherries, and nutty pistachios!
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