Description
Delight in this Luscious Lemon-Lime Cherry Pistachio Cheesecake, a vibrant and creamy dessert featuring a buttery graham cracker crust, tangy lemon-lime filling, and a rich pistachio whipped cream topping, finished with a cherry glaze. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 lime
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/2 cup cherry preserves
For the Pistachio Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup crushed pistachios
For the Cherry Topping:
- 1 cup cherry preserves
- 2 tablespoons water
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, lime zest, lemon juice, and lime juice until well combined.
- Pour the cheesecake batter over the crust, spreading it evenly. Drop spoonfuls of cherry preserves on top of the batter and gently swirl with a knife.
- Bake for 60-70 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the pistachio whipped cream, in a chilled bowl, whip heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Fold in crushed pistachios.
- For the cherry topping, combine cherry preserves and water in a small saucepan. Cook over medium heat, stirring constantly, until slightly thickened. Allow to cool, then spread over the chilled cheesecake.
- Spread pistachio whipped cream over the cheesecake just before serving.
Notes
- For best results, make sure all ingredients are at room temperature before starting.
- This cheesecake can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 70 minutes