Description
This Luscious Lemon Lime Cherry Pistachio Cheesecake is a delightful fusion of tangy citrus flavors and sweet cherry accents, combined with a crunchy pistachio twist. Featuring a crisp graham cracker crust and a smooth, creamy filling infused with lemon and lime zest and juice, this cheesecake is perfect for any festive occasion or as a refreshing dessert to impress your guests.
Ingredients
Scale
Crust
- 180 grams graham cracker crumbs
- 50 grams granulated sugar
- 115 grams unsalted butter, melted
Filling
- 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
Toppings
- Whipped cream (for topping)
- Whole cherries (for garnish)
- Chopped pistachios (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat oven to 163°C (325°F) and grease a 23 cm (9 inch) springform pan to prevent sticking and ensure easy removal of the cheesecake.
- Make Crust: In a bowl, combine the graham cracker crumbs, 50 grams of sugar, and melted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
- Bake Crust: Place the crust in the preheated oven and bake for 10 minutes. Remove the pan from the oven and allow the crust to cool completely before adding the filling.
- Prepare Filling Base: In a large mixing bowl, beat the softened cream cheese together with 200 grams of sugar until the mixture is smooth and creamy, ensuring there are no lumps for a silky cheesecake texture.
- Add Flavor and Eggs: Mix in the vanilla extract. Then add the eggs one at a time, beating thoroughly after each addition to fully incorporate and maintain a smooth filling.
- Incorporate Citrus and Mix-ins: Blend in the fresh lemon juice, fresh lime juice, lemon zest, and lime zest until the mixture is uniform. Gently fold in the chopped pistachios and chopped cherries, taking care not to overmix, preserving their texture and flavor.
- Assemble and Bake: Pour the cheesecake batter over the cooled crust, smoothing the surface with a spatula. Bake in the oven for 50 to 60 minutes, or until the center is nearly set but still slightly jiggly to achieve a creamy texture upon cooling.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to cool gradually, reducing the risk of cracks.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or ideally overnight to fully set and develop flavors.
- Garnish and Serve: Before serving, decorate the cheesecake with whipped cream, whole cherries, and chopped pistachios for an appealing finish. Slice and present to enjoy.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Using fresh lemon and lime juice and zest results in the best citrus flavor.
- Allow proper chilling time for the cheesecake to firm up and flavors to meld.
- A springform pan is crucial for easy removal of the cheesecake without damage.
- Do not overbake the cheesecake to avoid cracks and dryness; the center should remain slightly jiggly.
- Chopped pistachios add a nice crunch, but you can adjust the quantity based on preference.
