Luscious Lemon-Lime Cherry Pistachio Cheesecake
A delightful blend of tart and sweet flavors featuring a rich cream cheese filling, cherry puree, and a buttery graham cracker crust, perfect for special occasions.
Servings 12 servings
Calories 350kcal
Ingredients
Crust
- 1.5 cups graham cracker crumbs Provides a crispy, buttery base.
- 0.25 cups granulated sugar Adds sweetness to the crust.
- 0.5 cups unsalted butter, melted Offers richness and moisture.
- 0.25 cups chopped pistachios Adds nutty flavor and crunch.
Filling
- 16 ounces cream cheese, softened Forms the creamy filling.
- 1 cup sour cream Adds tanginess to the cheesecake.
- 0.75 cups granulated sugar Balances tartness of citrus and cherries.
- 3 large eggs Binds ingredients and creates smooth texture.
- 1 tablespoon fresh lemon juice Infuses brightness.
- 1 tablespoon fresh lime juice Enhances flavor profile.
- 1 whole zest of lemon Adds aromatic citrus fragrance.
- 1 whole zest of lime Complements lemon zest.
- 1 teaspoon vanilla extract Provides warm notes.
- 0.5 cups cherry puree Adds vibrant flavor.
Topping
- 1 cup fresh cherries For freshness and appeal.
- 0.25 cups cherry preserves Enhances cherry flavor.
- 0.25 cups chopped pistachios For a crunchy finish.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and chopped pistachios. Mix until well coated.
- Press this mixture firmly into the bottom of the prepared pan to form a crust. Bake for about 10-12 minutes, then let it cool completely.
Filling
- In a mixing bowl, beat the softened cream cheese and sour cream until smooth. Gradually add in the sugar.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lime juice, zests, and vanilla extract.
- Gently swirl in the cherry puree into the batter.
Baking
- Pour the cheesecake batter over the cooled crust. Bake for 45-50 minutes until the edges are set.
- Turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool gradually.
- After an hour, chill in the refrigerator for at least 4 hours or overnight.
Topping
- Heat the fresh cherries and cherry preserves in a saucepan over medium heat for 5-7 minutes, until thickened. Allow to cool before layering over the cheesecake.
- Before serving, sprinkle with chopped pistachios.
Notes
Avoid overmixing the batter after adding eggs to prevent cracking. Ensure ingredients are at room temperature for a smoother texture. Consider using more cherry puree for a deeper flavor.