Lemon Lime Cherry Pistachio (Printer-Friendly Version)

Bright citrus, cherries, and pistachios create a luscious cheesecake with rich, creamy texture and beautiful presentation.

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Filling

04 - 32 ounces cream cheese, room temperature
05 - 1 cup granulated sugar
06 - 2 teaspoons vanilla extract
07 - 4 large eggs, room temperature
08 - 2 tablespoons fresh lemon juice
09 - 2 tablespoons fresh lime juice
10 - 2 teaspoons lemon zest
11 - 2 teaspoons lime zest
12 - 1/2 cup shelled pistachios, coarsely chopped
13 - 3/4 cup fresh cherries, pitted and chopped

→ Topping

14 - 1 cup whipped cream
15 - 1/4 cup whole cherries
16 - 1/4 cup chopped pistachios

# Steps to Follow:

01 - Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan to ensure easy release.
02 - Combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles damp sand. Press firmly into the base of the prepared pan. Bake for 10 minutes, then cool on a wire rack.
03 - Beat cream cheese and 1 cup sugar together until smooth and creamy. Blend in vanilla extract. Add eggs one at a time, beating after each addition. Mix in lemon juice, lime juice, lemon zest, and lime zest. Gently fold in chopped pistachios and cherries.
04 - Pour filling over the cooled crust, smoothing the top. Tap the pan on the counter to release air bubbles. Bake for 55 minutes until edges are set but the center has a slight jiggle.
05 - Turn off oven and leave cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracking. Remove and cool to room temperature.
06 - Refrigerate the cooled cheesecake for at least 4 hours, or preferably overnight, for optimal texture.
07 - Run a sharp knife around the edges to loosen, then remove the springform ring. Decorate with whipped cream, whole cherries, and chopped pistachios. Slice with a clean knife for neat portions.

# Additional Tips:

01 - Allow all dairy ingredients to come to room temperature before mixing for a smooth batter.
02 - Chill the cheesecake completely before slicing for clean edges and optimal texture.
03 - Store covered in the refrigerator for up to 4 days, or freeze individual slices for up to 1 month.

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