Description
This Luscious Lemon-Lime Cherry Pistachio Cheesecake blends creamy, tangy cheesecake with crunchy pistachio nuts and a vibrant cherry topping, offering a delightful mix of citrus freshness and nutty texture. Perfect as a sophisticated dessert, it features a baked graham cracker and pistachio crust, rich lemon-lime infused cream cheese filling, and a sweet cherry topping.
Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup shelled pistachios (finely chopped)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
Filling:
- 3 (8-ounce) blocks cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 teaspoon vanilla extract
Topping:
- 1 cup cherry pie filling or homemade cherry compote
- ¼ cup chopped pistachios (for garnish)
- Extra lemon or lime zest (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, finely chopped pistachios, sugar, and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form a firm crust. Bake for 10 minutes, then remove from oven and allow the crust to cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until the mixture becomes light and fluffy. Incorporate the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Stir in the sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until everything is thoroughly combined.
- Assemble and bake: Pour the prepared filling over the cooled crust in the springform pan, spreading it evenly and smoothing the top with a spatula. Tap the pan lightly on the countertop to release any air bubbles. Place in the preheated oven and bake for 55 to 65 minutes, or until the center is just set and the edges show a light golden color. Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill the cheesecake: After the initial cooling, remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to let it set and develop full flavor.
- Add the topping and serve: Before serving, spoon the cherry pie filling or cherry compote evenly over the cheesecake surface. Sprinkle with chopped pistachios and garnish with extra lemon or lime zest if desired for an added pop of color and flavor. Slice and enjoy your luscious lemon-lime cherry pistachio cheesecake!
Notes
- For added texture, leave some pistachios slightly chunky in the crust mixture instead of finely chopping all of them.
- You may use either fresh cherry compote or store-bought cherry pie filling, depending on your preference and availability.
- This cheesecake can be prepared up to 2 days ahead of serving to save time and allow flavors to meld.
