Description
If you’re on the lookout for a dessert that brings a burst of flavor with every bite, look no further than the Luscious Lemon-Lime Cherry Pistachio Cheesecake.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 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
- Whipped cream, for topping
- Whole cherries and chopped pistachios, for garnish
Instructions
- Start by preheating your oven to 325°F (163°C), and greasing a 9-inch springform pan to prevent your cheesecake from sticking. In a medium-sized bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and the melted butter. Mix these ingredients until they’re well combined and resemble wet sand. Next, press this mixture firmly into the bottom of the prepared pan, creating an even layer. Bake the crust for about 10 minutes until lightly golden, then remove it from the oven and let it cool completely.
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 1 cup of sugar until the mixture is smooth and creamy. Add in the vanilla extract and mix again until well combined. Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next. This step is crucial for a smooth filling without lumps.
- Next, fold in the zesty ingredients! Pour in the fresh lemon juice and lime juice along with the lemon zest and lime zest, and beat the mixture until smooth once again. Gently fold in the pre-chopped pistachios and cherries, being careful not to overmix, as you want to retain the texture of these delightful add-ins. With all the components mixed perfectly, pour the cheesecake filling over the cooled crust and smooth the top using a spatula.
- Now it’s time for the magic to happen! Place the cheesecake in the preheated oven and bake for approximately 50-60 minutes, or until the center appears nearly set but still slightly jiggly. When baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about an hour. This gradual cooling process helps prevent cracks from forming on the surface. After this time, refrigerate the cheesecake for a minimum of 4 hours, or, even better, overnight so that it can fully set.
Notes
Make your cheesecake a day in advance for better flavor and texture as it has time to set properly.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 210 mg
- Protein: 6 g