Description
Creamy lemon-lime cherry pistachio cheesecake delivers a Mediterranean-inspired dessert paradise of tangy and sweet flavors. Rich layers of nutty pistachios and zesty citrus create a dreamy finale you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
Cheesecake Filling:
- 4 (8 ounces/226 grams) packages cream cheese (softened)
- 4 large eggs
- 1 cup sugar
Fruits and Nuts:
- 1/2 cup pistachios (chopped)
- 1/2 cup cherries (pitted and chopped)
- 2 tablespoons lemon zest
- 2 tablespoons lime zest
Crust and Flavor Enhancers:
- 1.5 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter (melted)
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 teaspoon vanilla extract
Garnish:
- 1 cup whipped cream
- 1/4 cup cherries (for garnish)
- 1/4 cup pistachios (for garnish)
Instructions
- Prepare the oven by heating to 325F (163C), ensuring precise temperature for optimal baking results.
- Create a crumbly foundation by mixing graham cracker crumbs, sugar, and melted butter, then firmly press the mixture into a 9-inch springform pan.
- Briefly toast the crust for 10 minutes, allowing it to develop a golden, crisp texture before cooling completely.
- In a spacious mixing bowl, cream together cream cheese and sugar until achieving a silky, lump-free consistency.
- Gently incorporate eggs one at a time, blending thoroughly after each addition to maintain a smooth texture.
- Enhance the filling with vibrant citrus notes by adding lemon and lime juice, complemented by their respective zests.
- Fold in chopped pistachios and cherries, distributing them evenly throughout the creamy mixture.
- Carefully pour the luscious batter over the cooled crust, ensuring an even surface.
- Bake for 50-60 minutes, watching for a slightly jiggly center that indicates perfect doneness.
- After baking, leave the cheesecake in the oven with the door slightly ajar for one hour, allowing gradual cooling and preventing cracks.
- Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours to achieve a firm, elegant set.
- Before serving, embellish with dollops of whipped cream, scattered fresh cherries, and a sprinkle of chopped pistachios for a stunning presentation.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture.
- Gently fold in cherries and pistachios to maintain their integrity and prevent sinking to the bottom of the cheesecake.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method, which helps create a more even bake and prevents cracking.
- For a gluten-free version, substitute graham cracker crumbs with crushed gluten-free cookies or ground nuts like almonds.
- Prep Time: 25 minutes
- Cook Time: 2 hours 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg