Description
This refreshing Lemon-Lime Cherry Pistachio Cheesecake combines tangy citrus flavors with sweet cherries and crunchy pistachios on a buttery graham cracker crust. Perfectly creamy and baked to a silky smooth texture, it’s an elegant dessert ideal for gatherings or special occasions.
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
For Topping
- Whipped cream, for topping
- Whole cherries, for garnish
- Chopped pistachios, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking and ensure easy release of the cheesecake after baking.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter thoroughly. Press this mixture firmly into the bottom of the springform pan creating an even layer. Bake the crust for 10 minutes, then remove and let it cool to set firmly.
- Make the Filling: In a large bowl, beat softened cream cheese and 1 cup sugar together until the mixture is smooth and creamy. Add vanilla extract for flavor. Incorporate eggs one at a time, beating well after each addition to maintain a silky texture.
- Add Citrus Flavors: Stir in fresh lemon juice, lime juice, lemon zest, and lime zest thoroughly into the cream cheese mixture to infuse vibrant citrus notes.
- Fold in Mix-Ins: Gently fold chopped pistachios and cherries into the batter, distributing them evenly without losing the mixture’s fluffiness.
- Assemble and Bake: Pour the cream cheese filling over the cooled crust layer in the springform pan. Smooth the top evenly. Bake for 50-60 minutes until the edges are slightly golden and the center is almost set but still slightly jiggly.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling prevents cracking and helps the texture set perfectly.
- Chill in Refrigerator: Move the cheesecake to the refrigerator and chill for at least 4 hours, or until fully firm and set.
- Serve: Carefully remove the cheesecake from the springform pan. Top it with whipped cream, garnish with whole cherries and chopped pistachios for added texture and visual appeal before slicing and serving.
Notes
- Make sure cream cheese is softened to room temperature to ensure a smooth filling without lumps.
- Using fresh lemon and lime juice and zest brightens the cheesecake with natural citrus flavor.
- Letting the cheesecake cool gradually in the oven helps to avoid cracks on the surface.
- Chilling the cheesecake for several hours enhances the texture and flavor development.
- For easier removal, run a knife around the pan edges before releasing the springform sides.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
