Description
Lemon-Lime Cherry Pistachio Cheesecake: Zesty citrus, sweet cherries & crunchy pistachios unite in a creamy, dreamy dessert youll adore.
Ingredients
Scale
- Crust & Base:
- 1 ½ cups (about 12–14 sheets) graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- Creamy Filling:
- 24 ounces full-fat cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- ½ cup full-fat sour cream, room temperature
- Flavor Boosters:
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- Cherry-Pistachio Topping:
- 1 ½ cups fresh cherries, pitted and halved
- ½ cup shelled pistachios, chopped
Instructions
- Crust Creation: First, let’s get that crust going. Crush your graham crackers until they’re fine crumbs – I usually use a food processor, it’s quick and easy, but a bag and a rolling pin works too! Melt that butter, then mix it into the crumbs with a pinch of sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. I always use the bottom of a flat glass or my knuckles to really pack it in there, creating a solid base for our Luscious Lemon-Lime Cherry Pistachio Cheesecake. Pop it in the fridge while you get the filling ready.
- Zesty Filling Prep: Now for the creamy, dreamy filling. In a large bowl, beat the softened cream cheese and sugar until it’s smooth and fluffy. This is where you want to scrape down the sides of the bowl a few times, making sure there are no lumps hiding. Then, beat in the lemon and lime zests, oh, the smell is just incredible! It’s like a little citrus cloud in your kitchen. This zesty base is crucial for our Luscious Lemon-Lime Cherry Pistachio Cheesecake.
- Liquid Gold Integration: Next, slowly mix in the lemon juice, lime juice, and sour cream. Keep that mixer on low, hon, we don’t want to incorporate too much air – that can lead to cracks later, and trust me, I’ve had my share of cracked cheesecakes! Once it’s all combined, add the eggs one at a time, mixing just until they’re incorporated. Overmixing eggs is a common oopsie, so be gentle here.
- Bake & Set: Pour that glorious filling over your chilled crust. Now, this is important: I always use a water bath (bain-marie). Wrap the bottom of your springform pan tightly with foil, place it in a larger roasting pan, and pour hot water into the roasting pan until it comes halfway up the sides of the springform. This steamy environment helps the Luscious Lemon-Lime Cherry Pistachio Cheesecake bake evenly and prevents cracking. Bake at 325°F (160°C) for about 60-70 minutes, until the edges are set but the center still jiggles slightly.
- Chill Out: Turn off the oven, crack the door, and let the cheesecake cool in there for an hour. This slow cooling process is another crack-prevention trick I swear by. After an hour, take it out of the water bath, remove the foil, and let it cool completely on a wire rack. Then, the hardest part: refrigerate it for at least 4 hours, or even better, overnight. I know, it’s torture, but it needs to chill to set up perfectly.
- Cherry-Pistachio Flourish: Once your Luscious Lemon-Lime Cherry Pistachio Cheesecake is perfectly chilled and set, it’s time for the grand finale! Arrange those beautiful pitted cherry halves over the top. Then, sprinkle generously with the chopped pistachios. The vibrant colors and contrasting textures are just chef’s kiss! Slice it with a warm, clean knife for those picture-perfect pieces. This is where all your patience pays off!