Description
Imagine a dessert that combines the bright zest of lemon and lime, the sweetness of cherries, and the nutty crunch of pistachios.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup pistachios, finely chopped
- 1/3 cup unsalted butter, melted
- 1/4 cup sugar
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
- 1/4 cup sour cream
- Zest of 1 lemon
- Zest of 1 lime
- 2 tbsp fresh lemon juice
- 2 tbsp fresh lime juice
Cherry Topping
- 1 cup fresh or frozen cherries, pitted and halved
- 2 tbsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- Mix graham cracker crumbs, pistachios, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a parchment-lined 9×9-inch baking pan.
- Bake for 8–10 minutes, then let it cool.
- Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, lemon and lime zests, and juices until just combined.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- Bake for 25–30 minutes, or until the center is set but slightly jiggly.
- Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Prepare the Cherry Topping:
- In a small saucepan, combine cherries and sugar. Cook over medium heat until the cherries release their juices.
- Add the cornstarch slurry and cook until the mixture thickens. Let cool completely.
- Assemble the Bars:
- Spread the cherry topping over the chilled cheesecake layer.
- Cut into squares and garnish with additional chopped pistachios if desired.