Description
Creamy lemon-lime cherry pistachio cheesecake dances with tangy and sweet Mediterranean flavors. Rich layers of nutty pistachios and bright cherries create a delightful dessert experience you’ll savor with pure culinary joy.
Ingredients
Scale
Crust Ingredients:
- 1 ½ cups (150 g / 5.3 ounces) graham cracker crumbs
- ¼ cup (30 g / 1.1 ounces) finely chopped pistachios
- ¼ cup (60 g / 2.1 ounces) granulated sugar
- 6 tablespoons (85 g / 3 ounces) unsalted butter, melted
Filling Ingredients:
- 3 (8 oz / 227 g) blocks cream cheese, softened
- 1 cup (200 g / 7.1 ounces) granulated sugar
- 3 large eggs
- ½ cup (120 ml / 4 fluid ounces) sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- ½ teaspoon vanilla extract
Topping Ingredients:
- 1 cup (250 ml / 8.5 fluid ounces) cherry pie filling
- ¼ cup (30 g / 1.1 ounces) chopped pistachios
Instructions
- Craft a sturdy foundation by combining graham cracker crumbs, finely chopped pistachios, granulated sugar, and melted butter. Press this mixture firmly into the base of a greased 9-inch springform pan, creating an even, compact layer.
- Briefly toast the crust in a preheated 350F (175C) oven for 10 minutes, allowing it to develop a golden, fragrant character. Set aside to cool completely.
- In a spacious mixing bowl, whip cream cheese and sugar using an electric mixer until achieving a silky, lump-free consistency. Incorporate eggs individually, ensuring thorough integration after each addition.
- Gently fold in sour cream, flour, freshly squeezed lemon and lime juices, citrus zests, and vanilla extract. Mix until ingredients are harmoniously blended, avoiding overmixing.
- Transfer the creamy filling onto the cooled crust, using a spatula to create a smooth, uniform surface. Carefully place the springform pan inside a larger roasting pan filled with hot water, creating a gentle water bath.
- Slide the cheesecake into the oven and bake for 60-70 minutes. The ideal doneness is characterized by set edges and a subtle jiggle in the center.
- After baking, switch off the oven and leave the cheesecake inside with the door slightly ajar, allowing it to cool gradually and prevent cracking.
- Remove from the water bath and refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal texture and flavor melding.
- Just before serving, generously spread cherry pie filling across the surface. Garnish with a sprinkle of crushed pistachios for a delightful crunch and visual appeal.
- Carefully release the springform pan, slice the cheesecake into elegant portions, and serve chilled for maximum enjoyment.
Notes
- Master water bath technique by ensuring hot water comes halfway up the springform pan, preventing cracks and ensuring smooth, creamy texture.
- Substitute graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for celiac-friendly version.
- Control zesty citrus intensity by adjusting lemon and lime juice quantities to suit personal taste preferences, creating balanced flavor profile.
- Prevent cheesecake surface cracking by avoiding overmixing ingredients and allowing gradual cooling process with oven door slightly open.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 to 12
- Calories: 450
- Sugar: 34 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg