Description
This vibrant Lemon-Lime Cherry Pistachio Cheesecake combines a tangy citrus flavor with the crunch of pistachios and the sweetness of cherries. Perfectly creamy with a buttery graham cracker crust, this cheesecake is a delightful dessert for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 1/2 cup chopped pistachios
- 1/2 cup chopped cherries
Topping
- Whipped cream, for topping
- Whole cherries, for garnish
- Chopped pistachios, for garnish
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prepare for baking.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let it cool.
- Prepare the filling: In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Add vanilla extract, then incorporate eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.
- Add citrus flavors: Stir in fresh lemon juice, lime juice, lemon zest, and lime zest until fully combined, infusing the filling with bright citrus notes.
- Fold in pistachios and cherries: Gently fold the chopped pistachios and cherries into the cream cheese mixture to evenly distribute flavor and texture.
- Assemble the cheesecake: Pour the cream cheese mixture over the cooled crust in the springform pan, spreading it evenly.
- Bake the cheesecake: Bake for 50-60 minutes, or until the center is almost set and the edges turn slightly golden brown.
- Cool in the oven: Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually and prevent cracking.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours until it is completely chilled and set.
- Serve: Remove the cheesecake from the springform pan, top with whipped cream, whole cherries, and chopped pistachios before serving for an elegant presentation.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Gradual cooling helps prevent cracks in the cheesecake surface.
- You can substitute fresh cherries with frozen ones; just thaw and drain excess liquid before folding in.
- For a nut-free version, omit pistachios or substitute with extra cherries.
- This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
