Description
This Luscious Lemon Lime Cherry Pistachio Cheesecake is a delightful fusion of tangy citrus flavors and the crunchy texture of pistachios and cherries, all nestled atop a buttery graham cracker crust. Perfect for special occasions or a refreshing dessert, this cheesecake combines creamy richness with a zesty twist and festive garnishes.
Ingredients
Scale
Crust
- 180 grams graham cracker crumbs
- 50 grams granulated sugar
- 115 grams unsalted butter, melted
Filling
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 60 millilitres fresh lemon juice
- 60 millilitres fresh lime juice
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 70 grams chopped pistachios
- 70 grams chopped cherries
Toppings
- Whipped cream (for topping)
- Whole cherries (for garnish)
- Chopped pistachios (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 163°C (325°F) and grease a 23 cm springform pan to ensure the cheesecake won’t stick.
- Make the Crust: In a bowl, combine graham cracker crumbs, 50 grams sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan, forming an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and allow it to cool completely to ensure a firm base for the filling.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and 200 grams sugar together until the mixture is smooth and creamy.
- Add Vanilla and Eggs: Incorporate the vanilla extract into the cream cheese mixture. Then, add the eggs one at a time, mixing thoroughly after each addition to achieve a smooth blend.
- Add Citrus Flavors and Mix-ins: Blend in the fresh lemon juice, lime juice, lemon zest, and lime zest until the batter is homogeneous. Gently fold in the chopped pistachios and cherries, distributing them evenly without deflating the batter.
- Assemble and Bake: Pour the cheesecake batter onto the cooled crust and smooth the surface evenly. Bake the cheesecake for 50 to 60 minutes, or until the center is nearly set but still slightly jiggly.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling helps prevent cracks.
- Chill Completely: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to allow it to fully set and develop optimal texture.
- Garnish and Serve: Before serving, top the cheesecake with whipped cream, whole cherries, and chopped pistachios. Slice and present this refreshing dessert to guests.
Notes
- Ensure the cream cheese is fully softened before beating to avoid lumps in the filling.
- Using fresh lemon and lime juice and zest provides the best citrus flavor.
- Letting the cheesecake cool gradually in the oven reduces the risk of cracking.
- The cheesecake should be chilled thoroughly for a firm and creamy texture; overnight refrigeration is ideal.
- For easier slicing, run a knife under hot water and dry it before each cut.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
