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This refreshing and decadent cheesecake combines the tangy flavors of lemon and lime with a sweet cherry topping and a crunchy pistachio crust. It’s the perfect balance of creamy, citrusy, and nutty flavors that will impress your guests during any occasion!
Ingredients:
For the Pistachio Crust:
- 1 ½ cups pistachios, shelled
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- 5 tbsp unsalted butter, melted
- ¼ tsp salt
For the Cheesecake Filling:
- 24 oz cream cheese, softened (3 packages)
- 1 cup sour cream
- ¾ cup granulated sugar
- ½ cup heavy cream
- 3 large eggs
- 1 ½ tbsp lemon zest
- 1 tbsp lime zest
- ¼ cup fresh lemon juice
- 2 tbsp fresh lime juice
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour (optional, for extra thickness)
For the Cherry Topping:
- 2 cups fresh or frozen cherries (pitted)
- ¼ cup granulated sugar
- 2 tbsp lemon or lime juice
- 1 tbsp cornstarch (optional, for thickening)
Instructions:
1. Prepare the Pistachio Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- In a food processor, pulse the pistachios, graham cracker crumbs, sugar, and salt until finely ground. Add the melted butter and pulse again until combined.
- Press the pistachio mixture into the bottom of the prepared pan, making sure it’s even. Bake for 10 minutes, then remove from the oven and set aside to cool.
2. Prepare the Cheesecake Filling:
- Reduce the oven temperature to 325°F (163°C).
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the sour cream and sugar, beating until combined.
- Add the heavy cream, eggs, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract. Mix until smooth.
- If desired, add flour to thicken the mixture slightly (optional). Beat until fully incorporated.
3. Bake the Cheesecake:
- Pour the cheesecake filling over the cooled pistachio crust. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly wobbly. The cheesecake will firm up as it cools.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours, or overnight, to set completely.
4. Prepare the Cherry Topping:
- In a medium saucepan, combine the cherries, sugar, and lemon or lime juice. Cook over medium heat until the cherries release their juice, about 5 minutes.
- If you’d like a thicker topping, dissolve the cornstarch in 2 tbsp of water, then stir it into the cherry mixture. Cook for another 2-3 minutes until thickened.
- Remove from heat and let it cool to room temperature.
5. Assemble the Cheesecake:
- Once the cheesecake has cooled and set, remove it from the springform pan.
- Spoon the cherry topping over the chilled cheesecake and spread it evenly. Garnish with extra chopped pistachios for added crunch, if desired.
Tips:
- Make Ahead: This cheesecake can be made a day or two ahead of time. Just store it in the refrigerator and top with the cherry mixture right before serving.
- Customization: If you prefer a different topping, you can substitute the cherries with other fruits like blueberries, strawberries, or raspberries.
- Texture Tip: For an ultra-smooth cheesecake, make sure the cream cheese is softened before mixing and avoid overmixing once you add the eggs.
Enjoy this luscious, citrusy, and nutty cheesecake that’s perfect for any celebration!
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