Lemon Lime Cherry Pistachio Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup sugar
03 -
1/2 cup unsalted butter, melted
→ Filling
04 -
3 packages (8 ounces each) cream cheese, softened
05 -
1 cup sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
1/4 cup fresh lemon juice
09 -
1/4 cup fresh lime juice
10 -
1 tablespoon lemon zest
11 -
1 tablespoon lime zest
12 -
1/2 cup chopped pistachios
13 -
1/2 cup chopped cherries
→ Toppings and Garnish
14 -
Whipped cream, for topping
15 -
Whole cherries
16 -
Chopped pistachios
# Instructions:
01 -
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
02 -
In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth. Add the vanilla extract and mix well. Beat in the eggs, one at a time, until fully incorporated. Add the lemon juice, lime juice, lemon zest, and lime zest to the cream cheese mixture, and beat until smooth. Gently fold in the chopped pistachios and cherries.
03 -
Pour the batter over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the center is almost set.
04 -
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour. Then, refrigerate for at least 4 hours, or overnight.
05 -
Before serving, top the cheesecake with whipped cream, whole cherries, and chopped pistachios.
# Notes:
01 -
For a gluten-free crust, use gluten-free graham cracker crumbs. Substitute dairy-free cream cheese and butter for a lactose-free version.