Luscious Lemon-Lime Cherry Pistachio Cheesecake Recipe
Short Description
This Luscious Lemon-Lime Cherry Pistachio Cheesecake combines the tangy zest of lemon and lime, the creamy smoothness of cheesecake, and the vibrant crunch of pistachios, all topped with sweet cherries for a refreshing and indulgent treat.
Ingredients
For the Crust
1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter, melted
¼ cup (30g) pistachios, finely chopped
For the Cheesecake Filling
3 (8 oz/225g each) blocks cream cheese, softened
1 cup (200g) granulated sugar
1 tsp vanilla extract
1 tbsp lemon zest (from 1 lemon)
1 tbsp lime zest (from 1 lime)
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
3 large eggs
½ cup (120ml) sour cream
½ cup (120ml) heavy cream
For the Cherry Topping
2 cups (300g) fresh or frozen sweet cherries, pitted
¼ cup (50g) granulated sugar
1 tbsp cornstarch
2 tbsp water
For Garnish
Chopped pistachios
Fresh cherries
Instructions
Prepare the Crust
Preheat your oven to 325°F (160°C). Grease and line a 9-inch (23cm) springform pan with parchment paper.
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir in the finely chopped pistachios until evenly mixed.
Press the mixture firmly into the bottom of the pan to form a solid crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, vanilla extract, lemon zest, lime zest, lemon juice, and lime juice. Beat until well combined.
Add the eggs one at a time, mixing well after each addition.
Add the sour cream and heavy cream and mix until smooth.
Pour the cheesecake mixture over the cooled crust in the springform pan.
Bake the Cheesecake
Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour.
Once cooled, refrigerate for at least 4 hours or overnight until fully chilled.
Make the Cherry Topping
In a small saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let it cool.
Assemble and Serve
Once the cheesecake is chilled, remove it from the springform pan.
Spread the cooled cherry topping evenly over the cheesecake. Garnish with chopped pistachios and fresh cherries.
Serve
Slice the cheesecake and serve chilled for a refreshing and indulgent dessert experience.
Tips
For extra flavor, you can add a teaspoon of lemon or lime juice to the cherry topping for an added citrus burst.
Store any leftover cheesecake in the fridge for up to 3 days.
If you want a smoother finish, you can strain the cherry topping to remove any skin or bits from the fruit.
This Luscious Lemon-Lime Cherry Pistachio Cheesecake offers a perfect balance of tangy, creamy, and nutty flavors that will impress anyone you serve it to! 🍒🍋