Luscious Lemon-Lime Cherry Pistachio Cheesecake
A delightful cheesecake blending tart lemon and lime with sweet cherries and crunchy pistachios, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs, finely crushed For the base of the cheesecake.
- 0.25 cups unsalted butter, melted Adds richness to the crust.
- 1 tbsp sugar Sweetens the crust.
- 0.25 cups pistachios, finely chopped For crunch in the crust.
For the cheesecake filling
- 2 cups cream cheese, softened Must be at room temperature to avoid lumps.
- 1 cup sour cream Adds tanginess to the filling.
- 0.75 cups sugar Balances flavors.
- 3 large eggs Binding agents for the filling.
- 1 tsp vanilla extract For warm aroma.
- 1 tbsp lemon juice Fresh for tang.
- 1 tbsp lime juice Adds additional tanginess.
- 1 tsp lemon zest Enhances lemon flavor.
- 1 tsp lime zest Brings out citrus flavors.
For the cherry topping
- 2 cups fresh cherries, pitted and halved For juicy bites.
- 0.25 cups sugar To sweeten the fruit topping.
- 1 tbsp lemon juice Enhances the cherry flavor.
- 0.5 tbsp cornstarch For thickening the topping.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and chopped pistachios. Mix until it resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes and then set aside to cool.
Make the cheesecake filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sour cream and sugar, mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon juice, lime juice, lemon zest, and lime zest until well combined.
Assemble and bake
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for 55-60 minutes, until edges appear set but the center is slightly jiggly.
Cool and chill
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
- Refrigerate the cheesecake for at least four hours or ideally overnight.
Prepare the cherry topping
- In a saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook until cherries release their juice (about 5-7 minutes).
- In a small bowl, mix cornstarch with 1 tablespoon of cold water to form a slurry.
- Stir the slurry into the cherry mixture and cook until it thickens (about 2 minutes). Remove from heat and let cool.
Finish the cheesecake
- Spread the cooled cherry topping over the cheesecake before serving.
- Optional: Garnish with additional chopped pistachios.
Notes
Let cream cheese soften to avoid lumps. Cool cheesecake gradually in oven to prevent cracks. Use fresh lemons and limes for the best flavor. Chill thoroughly for optimal texture.