Lemon Lime Cherry Pistachio (Ready-to-Print Version)
Bright citrus, sweet cherries, and pistachios blend in a creamy cheesecake with a buttery graham cracker base.
# What You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/3 cup unsalted butter, melted
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
2 tablespoons fresh lemon juice
09 -
2 tablespoons fresh lime juice
10 -
1 tablespoon lemon zest
11 -
1 tablespoon lime zest
12 -
2/3 cup chopped pistachios
13 -
1 cup chopped cherries, pitted and drained
→ Topping
14 -
1 cup whipped cream
15 -
Whole cherries, for garnish
16 -
Chopped pistachios, for garnish
# Step-by-Step Guide:
01 -
Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan to prevent sticking.
02 -
In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the texture resembles damp sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then transfer to a wire rack to cool completely.
03 -
In a large mixing bowl, beat cream cheese and 3/4 cup sugar together until completely smooth. Blend in vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in lemon juice, lime juice, lemon zest, and lime zest until evenly combined. Gently fold in chopped pistachios and cherries to preserve the batter's airy texture.
04 -
Pour the filling over the cooled crust and smooth the top with a spatula. Gently tap the pan on the counter to eliminate air bubbles. Bake for 55 minutes, or until the outer edges are set and the center remains slightly wobbly.
05 -
Turn off the oven and leave the cheesecake inside with the door slightly open for one hour to prevent surface cracks. Remove from the oven and allow to cool to room temperature on a wire rack.
06 -
Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to ensure optimal texture and flavor.
07 -
Run a thin knife around the edge to loosen before releasing the springform ring. Decorate with whipped cream, whole cherries, and chopped pistachios. Slice using a clean, sharp knife, wiping the blade between cuts for the neatest presentation.
# Handy Tips:
01 -
Let all dairy ingredients come to room temperature before mixing for a smoother, lump-free batter.
02 -
For best results, chill the cheesecake thoroughly before slicing to achieve clean edges.
03 -
Use a water bath if your oven tends to brown or overcook the edges.
04 -
Store covered in the refrigerator for up to 4 days or freeze individual slices in an airtight container for up to 1 month.