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Lemon-Lime Cherry Pistachio Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 89 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This vibrant Lemon-Lime Cherry Pistachio Cheesecake combines a zesty citrus flavor with creamy richness, complemented by the crunch of pistachios and the sweetness of cherries. Baked to perfection with a buttery graham cracker crust, it’s an elegant dessert perfect for special occasions or a delightful treat any time.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1/2 cup chopped pistachios
  • 1/2 cup chopped cherries

Topping

  • Whipped cream, for topping
  • Whole cherries, for garnish
  • Chopped pistachios, for garnish

Instructions

  1. Preheat Oven: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
  2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to form an even crust layer. Bake it for 10 minutes, then remove and allow to cool completely.
  3. Make the Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. Add the vanilla extract and mix gently. Incorporate the eggs one at a time, making sure each is well blended before adding the next.
  4. Add Citrus Flavors: Stir in the fresh lemon juice, lime juice, lemon zest, and lime zest until the mixture is well combined and aromatic.
  5. Fold in Nuts and Fruit: Carefully fold in the chopped pistachios and cherries to evenly distribute them without deflating the batter.
  6. Pour and Bake: Pour the cream cheese filling over the cooled crust in the springform pan, spreading it smoothly.
  7. Bake the Cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the center of the cheesecake is nearly set but still slightly jiggly. The edges should develop a subtle golden color.
  8. Cool Gradually: Turn off the oven and open the door slightly. Let the cheesecake cool inside for about 1 hour to prevent cracking.
  9. Chill Thoroughly: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or until completely set and firm.
  10. Serve: Remove the cheesecake from the springform pan carefully. Top with whipped cream, whole cherries, and additional chopped pistachios as garnish before serving for a beautiful presentation and added texture.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • Do not overbake the cheesecake; the center should still have slight movement for the perfect creamy texture once chilled.
  • Chilling the cheesecake thoroughly is essential for clean slices and optimal flavor development.
  • Use fresh lemon and lime juice and zest for the best bright and tangy citrus flavor.
  • The springform pan makes it easier to remove the cheesecake without damage.

Find it online: https://slsrecipes.com/lemon-lime-cherry-pistachio-cheesecake-recipe-2/