Description
This zesty Lemon-Lime Cherry Pistachio Cheesecake combines a crisp graham cracker crust with a creamy citrus-infused filling studded with chopped pistachios and cherries. Topped with whipped cream and garnished with fresh cherries and pistachios, it’s a refreshing and elegant dessert perfect 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 & Garnish
- Whipped cream, for topping
- Whole cherries, for garnish
- Chopped pistachios, for garnish
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking and ensure easy removal of the cheesecake.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well then press the mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then allow it to cool completely.
- Prepare the Filling Base: In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Add vanilla extract and continue beating to incorporate.
- Add Eggs: Add the eggs one at a time, beating well after each addition to create a smooth and cohesive batter.
- Incorporate Citrus: Stir in fresh lemon juice, lime juice, lemon zest, and lime zest until fully combined to give the cheesecake a bright, tangy flavor.
- Mix in Nuts and Fruit: Gently fold in chopped pistachios and cherries to distribute evenly without overmixing.
- Assemble and Bake: Pour the cream cheese filling over the cooled crust in the pan. Bake for 50-60 minutes, until the center is almost set but slightly jiggly and the edges are lightly golden.
- Cool in 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: Refrigerate the cheesecake for at least 4 hours or overnight until completely chilled and firm.
- Unmold and Serve: Carefully remove the cheesecake from the springform pan.
- Garnish: Top with whipped cream, whole cherries, and chopped pistachios before slicing and serving for a visually appealing and delicious finish.
Notes
- Allow cream cheese to soften at room temperature for easier mixing and smoother texture.
- Do not overbake the cheesecake to maintain its creamy consistency; slight jiggle in the center is ideal.
- Chilling the cheesecake overnight enhances the flavors and makes slicing easier.
- You can substitute fresh cherries with frozen cherries if out of season; just thaw and drain before adding.
- For a nut-free version, omit pistachios or substitute with toasted coconut flakes.
- Use a water bath during baking to prevent cracks if desired, though this recipe’s gradual cooling step helps avoid cracking.
