Description
This Luscious Lemon-Lime Cherry Pistachio Cheesecake features a crunchy pistachio crust with a smooth, tangy lemon-lime cream cheese filling, topped with a vibrant cherry sauce. Perfectly balanced with citrus zest and fresh cherries, this rich dessert offers a delightful contrast of textures and flavors, ideal for special occasions or whenever you crave a sophisticated cheesecake.
Ingredients
Scale
Crust
- 1 1/2 cups pistachio nuts, shelled and chopped
- 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 tbsp lime juice
- 1 tbsp lemon zest
- 1 tbsp lime zest
- 1/2 cup sour cream
Cherry Topping
- 1 1/2 cups fresh or frozen cherries, pitted
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Prepare the Pistachio Crust: Preheat your oven to 325°F (163°C). Grease or line a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal of the cheesecake.
- Mix Crust Ingredients: In a medium bowl, combine the chopped pistachios, graham cracker crumbs, sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.
- Form and Bake Crust: Press the mixture firmly into the bottom of the prepared pan to form an even, compact crust layer. Bake for 8-10 minutes until slightly golden and firm. Remove from oven and allow to cool completely.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar until smooth and creamy, about 3 minutes. This step ensures a lump-free, creamy filling.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and create a smooth texture.
- Incorporate Flavorings: Stir in the vanilla extract, lemon juice, lime juice, lemon zest, and lime zest until fully combined, infusing the batter with refreshing citrus notes.
- Add Sour Cream: Mix in the sour cream until the batter is smooth and well blended, contributing to a creamy and moist texture.
- Pour Filling onto Crust: Pour the cheesecake filling over the cooled pistachio crust and spread it into an even layer with a spatula.
- Bake the Cheesecake: Reduce oven temperature to 300°F (150°C). Bake cheesecake for 55-65 minutes until the center is set but slightly jiggly and edges are lightly golden, preventing overbaking and cracking.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks on the surface.
- Cool and Chill: Remove cheesecake from oven after one hour, then cool completely at room temperature. Refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavor.
- Prepare Cherry Topping: In a medium saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until cherries soften and release juices.
- Thicken Topping (Optional): If thicker topping is preferred, mix cornstarch with a tablespoon of water and stir into the cherries. Cook another 2-3 minutes, stirring until thickened. Remove from heat and let cool to room temperature.
- Assemble Cheesecake: Once fully chilled, remove cheesecake from springform pan and transfer to a serving platter. Spoon the cooled cherry topping evenly over the cheesecake surface.
- Serve: Slice the cheesecake and serve chilled. Enjoy the creamy, tangy filling combined with crunchy pistachio crust and sweet cherry topping in each luscious bite!
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Cooling the cheesecake gradually in the oven prevents cracking on the surface.
- The optional cornstarch in the cherry topping helps achieve a thicker, jam-like consistency if desired.
- If using frozen cherries, thaw and drain excess juice for better topping texture.
- You can substitute graham cracker crumbs with digestive biscuits for a slightly different crust flavor.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
