Description
Creamy “lemon-lime cherry pistachio cheesecake” blends zesty citrus with sweet cherries and nutty pistachios in a dreamy dessert. Dessert enthusiasts will savor complex flavors and elegant textures that dance delightfully across each remarkable slice.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 4 large eggs
- 1 cup sour cream
- 1/2 cup fresh lemon juice
- 1/4 cup fresh lime juice
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Topping and Garnish Ingredients:
- 1/2 cup chopped pistachios
- 1/2 cup maraschino cherries, chopped
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Craft a delectable graham cracker foundation by blending crumbs, sugar, and butter, pressing firmly into a 9-inch springform pan. Bake at 325F (163C) for 8 minutes, then allow to cool completely.
- Whip cream cheese until silky smooth, gradually incorporating sugar until the mixture becomes light and airy.
- Gently fold in sour cream and heavy cream, ensuring a uniform consistency.
- Incorporate eggs individually, mixing thoroughly after each addition to maintain a velvety texture.
- Infuse the batter with vibrant citrus notes by adding lemon and lime zest, followed by their respective juices and a splash of vanilla extract.
- Transfer the creamy mixture onto the prepared crust, using a spatula to create an even surface.
- Bake for 50-60 minutes until the center sets and edges turn a delicate golden hue. Switch off the oven, leaving the door slightly open, and allow the cheesecake to cool gradually for one hour.
- Refrigerate for a minimum of 4 hours or overnight to achieve optimal firmness and flavor melding.
- Prior to serving, lavish the top with cherry pie filling, creating a luscious crimson layer.
- Enhance the presentation by sprinkling chopped pistachios and optional fresh mint leaves for a sophisticated touch.
- Slice and serve chilled, savoring the harmonious blend of citrusy, creamy, and nutty elements.
Notes
- Ensure cream cheese is at room temperature before mixing to achieve a smooth, lump-free texture.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during the water bath baking method.
- Crack eggs individually in a separate bowl to avoid shell fragments and ensure freshness before adding to the mixture.
- Use a kitchen torch or knife heated in hot water for clean, precise cheesecake slices without crumbling edges.
- Prep Time: 20 minutes
- Cook Time: 78–83 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 188
- Sugar: 3 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg