Luscious Lemon-Lime Cherry Pistachio Cheesecake
A delightful cheesecake infused with vibrant lemon and lime flavors, complemented by rich cream cheese and sweet cherry, perfect for any celebration.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Forms the base of the cheesecake, providing a buttery flavor.
- 0.25 cups granulated sugar Adds sweetness to the crust.
- 0.5 cups unsalted butter, melted Holds the crust together and adds richness.
- 0.25 cups chopped pistachios Adds a nutty flavor and texture to the crust.
For the filling
- 16 oz cream cheese, softened Main ingredient for a creamy texture.
- 1 cup sour cream Adds tangy richness to the cake.
- 0.75 cups granulated sugar Balances the flavors with sweetness.
- 3 large eggs Binding agents for the batter.
- 1 tablespoon fresh lemon juice Adds zestiness to the filling.
- 1 tablespoon fresh lime juice Provides a tart balance to the lemons.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 1 cup cherry puree (fresh or frozen) Infuses flavor and color into the cheesecake.
- 1 cup fresh cherries, pitted and halved Adds freshness and visual appeal.
- 0.25 cups cherry preserves or jam Creates a glossy topping for the cheesecake.
For garnish
- 0.25 cups chopped pistachios For added crunch and color on top.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a small bowl, mix together the graham cracker crumbs, sugar, melted butter, and chopped pistachios. Press this mixture firmly into the bottom of the prepared pan and bake for 10-12 minutes.
- In a large mixing bowl, beat the softened cream cheese and sour cream together until smooth. Gradually add the sugar, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lime juice, lemon zest, lime zest, and vanilla extract.
- Gently swirl in the cherry puree using a spatula, then pour the cheesecake batter over the cooled crust.
- Bake for 45-50 minutes or until edges are set and the center is slightly jiggly. Let cool inside the oven with the door slightly ajar for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours, or overnight.
- For the topping, combine fresh cherries and cherry preserves in a saucepan over low heat. Cook for 5-7 minutes until mixture thickens slightly, then cool before topping the cheesecake.
- Before serving, add cherry topping and sprinkle with chopped pistachios.
Notes
Grease the springform pan liberally to avoid sticking. Use room temperature ingredients for a smoother batter. Chilling the cheesecake overnight enhances flavors.