Lemon-Lime Cherry Pistachio Cheesecake
A vibrant and indulgent cheesecake combining zesty citrus flavors with fresh cherries and crunchy pistachios.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups finely chopped pistachios
- 0.25 cups melted butter
- 2 tbsp sugar
For the filling
- 3 cups cream cheese, softened
- 1 cup sour cream
- 0.75 cups granulated sugar
- 4 large eggs Add eggs one at a time
- 1 tbsp lemon zest
- 1 tbsp lime zest
- 0.25 cups fresh lemon juice
- 0.25 cups fresh lime juice
- 1 tsp vanilla extract
For the topping
- 1 cup fresh cherries, pitted and halved
- 0.25 cups sugar
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 0.25 cups chopped pistachios for topping
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, finely chopped pistachios, melted butter, and 2 tablespoons of sugar. Mix thoroughly and press into the bottom of a springform pan.
- Bake the crust for 10-12 minutes until golden and set, then let cool.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until fully incorporated.
- Add eggs one at a time, mixing well in between.
Baking
- Pour the filling over the cooled crust, smooth the top, and bake for 50-60 minutes, or until the edges are lightly golden and the center jiggles slightly.
- Let cool in the oven with the door slightly ajar for about an hour, then refrigerate for at least 4 hours or overnight.
Topping and Serving
- For the topping, combine cherries, 1/4 cup of sugar, lemon juice, and lime juice in a saucepan. Cook over medium heat for 5-7 minutes, stirring until cherries soften.
- Allow the mixture to cool and then spread over the cheesecake.
- Sprinkle with chopped pistachios, slice, and serve.
Notes
Ensure cream cheese is at room temperature for a creamier texture. Consider using a ready-made crust to save time. Experiment with various toppings like toasted coconut or chocolate.