Description
Luscious Lemon-Lime Cherry Pistachio Cheesecake
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 tablespoon lemon zest
1 tablespoon lime zest
1/2 cup chopped pistachios
1/2 cup chopped cherries
Whipped cream, for topping
Whole cherries and chopped pistachios, for garnish
Directions:
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.
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.
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.
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.
Before serving, top the cheesecake with whipped cream, whole cherries, and chopped pistachios.
Prep Time: 25 minutes | Cooking Time: 1 hour | Total Time: 5 hours 25 minutes (including cooling and chilling time)
Kcal: 450 kcal | Servings: 12 servings
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Step-by-Step Guide
Follow these detailed instructions for a perfect cheesecake. Start by ensuring all ingredients, especially the cream cheese, are at room temperature for a smooth, lump-free filling. When making the crust, press the crumb mixture firmly and evenly into the pan using the bottom of a glass. For the filling, scrape down the bowl sides frequently while mixing. When adding the eggs, mix only until just combined after each addition to prevent incorporating too much air, which can cause cracking. The key to a creamy texture is to avoid over-mixing once the citrus juices and zests are added. Gently fold the pistachios and cherries in by hand with a spatula to maintain their texture and prevent color bleeding.
Serving Suggestions
This cheesecake is a showstopper on its own, but you can elevate it further. Serve each slice with an extra dollop of lemon or lime-infused whipped cream. For a refreshing contrast, pair it with a small side of vanilla bean ice cream or a light cherry coulis. It pairs beautifully with a glass of sparkling Moscato, a crisp Sauvignon Blanc, or even a pot of herbal citrus tea. For presentation, garnish individual plates with a mint sprig and a light dusting of powdered sugar.
How-to Summary
Create the crust from graham crumbs, sugar, and butter; bake for 10 minutes and cool. Beat softened cream cheese with sugar and vanilla until smooth. Incorporate eggs one at a time. Mix in fresh lemon/lime juices and zests. Fold in chopped pistachios and cherries. Pour over the cooled crust and bake at 325°F (163°C) for 50-60 minutes until the center is almost set. Cool gradually in the turned-off oven with the door ajar, then chill thoroughly. Garnish with whipped cream, whole cherries, and pistachios before serving.
Frequently Asked Questions
Can I use bottled lemon and lime juice instead of fresh?
We strongly recommend fresh juice. Bottled juice often contains preservatives and lacks the bright, vibrant flavor of fresh citrus, which is central to this recipe’s taste profile.
How do I prevent my cheesecake from cracking?
Avoid over-beating the batter after adding the eggs, as this incorporates air. The gradual cooling in the oven (a water bath is also an option) is crucial. Do not over-bake; the center should still have a slight jiggle.
Can I make this cheesecake ahead of time?
Absolutely. In fact, it tastes better the next day. Bake and chill it completely, then cover tightly with plastic wrap. Add the whipped cream and garnish just before serving.
Can I use frozen cherries?
Yes, but thaw and drain them thoroughly, and pat them dry with paper towels. Using wet cherries will add too much moisture and can make the filling soggy or cause discoloration.
Is there a substitute for the springform pan?
A springform pan is essential for easy removal. If you must use a regular pan, line it thoroughly with parchment paper with overhanging edges to lift the cheesecake out.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy batter.
- Over-mixing the batter after adding eggs, which causes cracking.
- Not letting the crust cool before adding the filling.
- Opening the oven door during baking, which can cause a temperature drop and lead to cracks.
- Skipping the gradual cooling step in the oven and rushing the chilling process.
- Adding wet or undrained fruit to the batter, which affects the texture.
Conclusion
This Luscious Lemon-Lime Cherry Pistachio Cheesecake is a symphony of bright citrus, sweet cherries, and nutty crunch. While it requires patience for proper cooling and chilling, the result is an incredibly impressive and delicious dessert perfect for any special occasion. By following the detailed guide and avoiding common pitfalls, you’ll create a flawless, creamy cheesecake that is sure to earn rave reviews. Enjoy the process and the delightful outcome!