Description
A refreshing dessert combining zesty lemon and lime with sweet cherries and crunchy pistachios.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze slices tightly wrapped for longer storage.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, lemon, cherry, pistachio