Description
The Luscious Lemon Lime Cherry Pistachio Cheesecake is a vibrant and delectable dessert that captures the essence of summer in every slice.
Ingredients
Scale
- 180 grams graham cracker crumbs
- 50 grams granulated sugar
- 115 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 60 millilitres fresh lemon juice
- 60 millilitres fresh lime juice
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 70 grams chopped pistachios
- 70 grams chopped cherries
- Whipped cream (for topping)
- Whole cherries (for garnish)
- Chopped pistachios (for garnish)
Instructions
- Start by preparing the crust for your cheesecake. In a mixing bowl, combine the graham cracker crumbs, 50 grams of granulated sugar, and the melted unsalted butter. Use a fork to mix these ingredients until they resemble a wet sand texture. Once combined, take your mixture and press it firmly into the bottom of your greased springform pan, ensuring it forms an even layer. Bake the crust in your preheated oven for about 10 minutes, then take it out and let it cool completely before adding the cheesecake filling.
- In a separate large mixing bowl, begin by beating the softened cream cheese and 200 grams of granulated sugar together until the mixture is smooth and creamy. This step is crucial as it ensures a silky texture in your cheesecake. Once well combined, incorporate the vanilla extract, beating until it’s fully mixed in. Next, add the eggs one at a time, taking care to mix thoroughly after each addition to ensure a smooth blend. After the eggs are well combined, pour in the fresh lemon juice and lime juice along with the lemon and lime zest. Stir gently until you achieve a homogeneous mixture. Finally, fold in the chopped pistachios and cherries, making sure to distribute them evenly throughout the batter.
- Pour the cheesecake filling over your cooled crust, smoothing the top with a spatula. Place the springform pan in the oven and bake for approximately 50 to 60 minutes, or until the center is nearly set but still slightly jiggly. Once the baking time is up, turn off the oven while leaving the cheesecake inside with the door slightly ajar. This gradual cooling process helps prevent cracks from forming on the top of your cheesecake. Allow it to cool in the oven for about one hour before transferring it to the refrigerator. For the best texture and flavor, let your cheesecake chill in the fridge for at least 4 hours, or overnight if possible.
Notes
To prevent the cheesecake from cracking, avoid overmixing once you add the eggs and consider baking in a water bath. If you have any leftover cheesecake, it keeps well in the refrigerator for up to 5 days, making it a perfect make-ahead dessert.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 420 per slice
- Sodium: 250 milligrams
- Protein: 7 grams