Description
A refreshing and vibrant Lemon-Lime Cherry Pistachio Cheesecake featuring a buttery graham cracker crust, a creamy citrus-infused cream cheese filling studded with chopped pistachios and cherries, and topped with whipped cream, whole cherries, and pistachios. Perfect for spring and summer gatherings, this cheesecake combines tangy lemon and lime flavors with crunchy nuts and sweet cherries for a delightful dessert experience.
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
Topping
- Whipped cream, for topping
- Whole cherries, for garnish
- Chopped pistachios, for garnish
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prepare for baking the crust.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly and press the mixture firmly into the bottom of the greased springform pan. Bake the crust for 10 minutes, then allow it to cool completely before adding the filling.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until the mixture is smooth and creamy. Add the vanilla extract and mix well. Then, incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Add citrus flavors: Stir in the fresh lemon juice, lime juice, lemon zest, and lime zest until fully combined, infusing the filling with bright citrus notes.
- Fold in nuts and fruit: Gently fold the chopped pistachios and chopped cherries into the cream cheese mixture, distributing them evenly throughout the filling.
- Assemble and bake: Pour the cream cheese filling over the cooled crust in the springform pan. Place the pan in the oven and bake for 50 to 60 minutes, or until the edges are slightly golden and the center is almost set but still slightly jiggly.
- Cool in oven: Once baking is complete, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This gradual cooling helps prevent cracks.
- Chill completely: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or until it is completely set and cold.
- Serve: Carefully remove the cheesecake from the springform pan. Top with whipped cream, whole cherries, and chopped pistachios just before serving for an elegant finish.
Notes
- Be sure to use room temperature cream cheese to avoid lumps in the filling.
- Press the crust firmly and evenly to create a solid base.
- Chilling the cheesecake overnight will enhance the flavors and texture.
- Do not overbake; the center should still have a slight jiggle when done.
- Use fresh lemon and lime juice and zest for the best flavor.
- For easier removal, you may run a knife around the edge after baking before chilling.
