Description
This luscious Lemon-Lime Cherry Pistachio Cheesecake combines a tangy citrus flavor with sweet cherries and crunchy pistachios, baked on a buttery graham cracker crust. Perfectly creamy and topped with whipped cream, it’s an elegant dessert that highlights fresh lemon and lime zest alongside vibrant pistachios and cherries, creating a delightful balance of textures and flavors.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 packages (8 oz 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 and chopped pistachios, for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to ensure easy removal of the cheesecake after baking.
- Make the Crust: In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool completely.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add vanilla extract and then incorporate the eggs one at a time, beating well after each addition to maintain a smooth texture.
- Add Citrus and Mix-ins: Stir in the fresh lemon juice, lime juice, lemon zest, and lime zest, beating until the mixture is smooth. Gently fold in the chopped pistachios and cherries evenly throughout the batter.
- Bake the Cheesecake: Pour the prepared batter onto the cooled crust and smooth the top evenly. Bake in the oven for 50 to 60 minutes, until the center is almost set but still slightly jiggly.
- Cool and Chill: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then refrigerate the cheesecake for at least 4 hours or overnight to firm up completely.
- Garnish and Serve: Before serving, top the cheesecake with whipped cream, and garnish with whole cherries and chopped pistachios for a beautiful presentation and added texture.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Allow the crust to cool completely before adding the filling to prevent it from becoming soggy.
- Do not overbake the cheesecake; a slight jiggle in the center means it’s perfectly baked and will set as it cools.
- Refrigeration is essential for the cheesecake to set properly and develop its flavors.
- Use fresh lemon and lime juice and zest for the best vibrant citrus flavor.
- Chopping pistachios and cherries uniformly helps distribute flavor and texture evenly throughout the cheesecake.
