Description
This Luscious Lemon-Lime Cherry Pistachio Cheesecake is a delightful dessert featuring a crunchy pistachio crust, a creamy citrus-infused cheesecake filling, and a vibrant cherry topping. Combining the tartness of lemon and lime with the sweetness of cherries and the nuttiness of pistachios, this cheesecake offers a refreshing and indulgent flavor perfect for any occasion.
Ingredients
Scale
For the Pistachio Crust
- 1 1/2 cups pistachio nuts, shelled and chopped
- 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 tbsp lime juice
- 1 tbsp lemon zest
- 1 tbsp lime zest
- 1/2 cup sour cream
For the Cherry Topping
- 1 1/2 cups fresh or frozen cherries, pitted
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Prepare the Pistachio Crust: Preheat your oven to 325°F (163°C). Grease or line a 9-inch springform pan with parchment paper to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine the chopped pistachios, graham cracker crumbs, sugar, and melted butter. Stir until well combined to form the crust mixture.
- Form the Crust: Press the pistachio mixture firmly into the bottom of the prepared springform pan, creating an even and compact layer for the crust.
- Bake the Crust: Place the crust in the oven and bake for 8-10 minutes until it is slightly golden and firm. Remove from the oven and allow it to cool completely.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar using an electric mixer until the mixture is smooth and creamy, about 3 minutes.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth filling without lumps.
- Add Flavorings: Stir in vanilla extract, lemon juice, lime juice, lemon zest, and lime zest until all ingredients are fully combined into the cheesecake batter.
- Incorporate Sour Cream: Add the sour cream and mix until the batter is smooth and uniform.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled pistachio crust in the springform pan and spread it evenly.
- Bake the Cheesecake: Reduce oven temperature to 300°F (150°C). Bake the cheesecake for 55-65 minutes until the center is set but still slightly jiggly, with edges lightly golden.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly and prevent cracking.
- Chill the Cheesecake: Remove cheesecake from oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow it to set fully.
- Prepare the Cherry Topping: In a medium saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook, stirring occasionally, for 5-7 minutes until cherries soften and juices release.
- Thicken the Topping (Optional): If a thicker topping is desired, mix cornstarch with 1 tablespoon of water and stir into the cherry mixture. Cook for an additional 2-3 minutes until thickened.
- Cool Cherry Topping: Remove from heat and allow the cherry topping to cool to room temperature.
- Assemble the Final Cheesecake: Once the cheesecake is fully chilled, remove it from the springform pan and transfer to a serving platter. Spoon the cooled cherry topping evenly over the cheesecake.
- Serve: Slice the cheesecake into 12 servings and serve chilled to enjoy the combination of creamy, tangy, crunchy, and fruity layers.
Notes
- Ensure the cream cheese is fully softened before mixing to achieve a smooth cheesecake filling without lumps.
- Cooling the cheesecake slowly in the oven with the door ajar helps prevent cracks on the surface.
- The cherry topping can be made ahead and refrigerated; allow it to come to room temperature before topping the cheesecake.
- Use fresh or frozen cherries based on availability; frozen cherries should be thawed and drained before cooking.
- For a nut allergy-friendly version, substitute pistachios with crushed graham crackers or other preferred nuts.
- Chilling the cheesecake overnight improves flavor and texture.
