Description
This Luscious Lemon-Lime Cherry Pistachio Cheesecake combines a tangy, zesty citrus flavor with the rich creaminess of classic cheesecake. Featuring a buttery graham cracker crust, a smooth filling studded with chopped pistachios and cherries, and topped with whipped cream, whole cherries, and more pistachios, this dessert is a perfect balance of bright and indulgent. Ideal for celebrations or any time you want a show-stopping sweet treat.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
- 1 tbsp lemon zest
- 1 tbsp lime zest
- ½ cup chopped pistachios
- ½ cup chopped cherries (fresh or thawed frozen)
Topping
- Whipped cream
- Whole cherries (for garnish)
- Chopped pistachios
Instructions
- Create the Crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs and sugar, then mix in the melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to smooth it evenly.
- Bake the Crust: Bake the crust for 10 minutes until lightly golden and fragrant. Remove from oven and set aside to cool while preparing the filling.
- Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy to remove any lumps. Add the sugar and continue mixing until fully incorporated. Stir in the vanilla extract. Add the eggs one at a time, beating just until combined each time. Mix in the fresh lemon and lime juices along with their zests, then gently fold in the chopped pistachios and cherries, being careful not to overmix.
- Bake the Cheesecake: Pour the filling into the cooled crust and smooth the top gently. Tap the pan lightly on the counter to release any air bubbles. Bake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door open slightly, leaving the cheesecake inside to cool slowly for one hour to prevent cracking.
- Chill the Cheesecake: After the initial cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to firm up.
- Decorate Before Serving: Just before serving, pipe or dollop whipped cream around the cheesecake edges. Garnish with whole cherries and sprinkle chopped pistachios on top for a rustic and beautiful finish.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use fresh lemon and lime juice for the brightest flavor.
- Allow the cheesecake to cool slowly in the oven to prevent cracks on the surface.
- Chilling overnight enhances the flavor and texture.
- Use a springform pan for easy removal of the delicate cheesecake.
- If using frozen cherries, make sure they are fully thawed and drained to avoid excess moisture.
