Luscious Lemon-Lime Cherry Pistachio Cheesecake

Introduction

If you’re looking for a dessert that is both refreshing and rich, the Luscious Lemon-Lime Cherry Pistachio Cheesecake is the perfect choice. This cheesecake combines the zesty flavors of lemon and lime with the sweetness of cherries and the crunch of pistachios. It’s an indulgent treat that will impress your family and friends.

Why Make This Recipe

This cheesecake is not just about its delightful flavors; it’s also visually stunning. The bright colors and textures make it an eye-catching dessert for any occasion. Additionally, the blend of tangy citrus and sweet cherries creates a decadent balance that brings joy to every bite. It’s an ideal dessert to celebrate birthdays, anniversaries, or simply to enjoy after dinner.

How to Make Luscious Lemon-Lime Cherry Pistachio Cheesecake

Ingredients:

1.5 cups (150g) graham cracker crumbs
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, melted
1/4 cup (30g) pistachios, finely chopped
3 (8 oz/225g each) blocks cream cheese, softened
1 cup (200g) granulated sugar
1 tsp vanilla extract
1 tbsp lemon zest
1 tbsp lime zest
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
3 large eggs
1/2 cup (120ml) sour cream
1/2 cup (120ml) heavy cream
2 cups (300g) fresh or frozen sweet cherries, pitted
1/4 cup (50g) granulated sugar (for topping)
1 tbsp cornstarch
2 tbsp water
Chopped pistachios (for garnish)
Fresh cherries (for garnish)

Directions:

Preheat your oven to 325°F (160°C). Grease and line a 9-inch (23cm) springform pan with parchment paper.
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir in the finely chopped pistachios until evenly mixed.
Press the mixture firmly into the bottom of the pan to form a solid crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, vanilla extract, lemon zest, lime zest, lemon juice, and lime juice. Beat until well combined.
Add the eggs one at a time, mixing well after each addition. Add the sour cream and heavy cream and mix until smooth.
Pour the cheesecake mixture over the cooled crust in the springform pan.
Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour.
Once cooled, refrigerate for at least 4 hours or overnight until fully chilled.
In a small saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let it cool.
Once the cheesecake is chilled, remove it from the springform pan. Spread the cooled cherry topping evenly over the cheesecake. Garnish with chopped pistachios and fresh cherries.
Slice the cheesecake and serve chilled.

How to Serve Luscious Lemon-Lime Cherry Pistachio Cheesecake

To serve, cut the cheesecake into slices and place each slice on a dessert plate. You can add a dollop of whipped cream or serve with extra fresh cherries if desired. It’s best enjoyed chilled for the ultimate refreshing experience.

How to Store Luscious Lemon-Lime Cherry Pistachio Cheesecake

Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap to keep it fresh. It will stay good for up to 5 days. You can also freeze slices for longer storage, but be sure to wrap them tightly to prevent freezer burn.

Tips to Make Luscious Lemon-Lime Cherry Pistachio Cheesecake

Make sure your cream cheese is softened to room temperature for a smoother filling.
Use fresh cherries when they are in season for the best flavor.
If you want a more intense flavor, feel free to add more lemon or lime zest.

Variation

You can change the fruit topping based on your preference. Try blueberries or raspberries for a different flavor profile. You can also add a swirl of fruit puree into the cheesecake mixture before baking for an added burst of flavor.

FAQs

1. Can I use a different type of nut instead of pistachios?
Yes, you can use almonds or walnuts as a substitute for pistachios in the crust.

2. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just keep it refrigerated until ready to serve.

3. How can I tell if the cheesecake is done baking?
The cheesecake should be set around the edges but slightly jiggly in the center when done. It will continue to firm up as it cools.