Description
This luxurious cheesecake is a symphony of flavors with tangy lemon-lime, sweet cherry, and nutty pistachio. A creamy filling sits atop a crunchy crust, creating a stunning dessert perfect for any celebration.
Ingredients
Units
Scale
Serves 10-12:
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For the crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (30 g) finely chopped pistachios
- 1/4 cup (60 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
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For the filling:
- 3 (8 oz / 227 g each) blocks cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1/2 cup (120 ml) sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- 1/2 teaspoon vanilla extract
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For the topping:
- 1 cup (250 ml) cherry pie filling
- 1/4 cup (30 g) chopped pistachios
Instructions
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Prepare the crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, chopped pistachios, sugar, and melted butter until evenly combined. Press the mixture into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool.
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Make the filling:
- In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, flour, lemon juice, lime juice, lemon zest, lime zest, and vanilla extract until just combined.
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Bake the cheesecake:
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
- Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
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Cool the cheesecake:
- Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually.
- Remove from the water bath and chill in the refrigerator for at least 4 hours or overnight.
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Add the topping:
- Before serving, spread the cherry pie filling evenly over the top of the cheesecake. Sprinkle with chopped pistachios for garnish.
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Serve:
- Release the springform pan and slice the cheesecake. Serve chilled.
Notes
- For a more intense lime flavor, add 1/4 teaspoon lime extract to the filling.
- If you don’t have cherry pie filling, substitute with fresh cherries cooked in sugar and water until syrupy.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.