Description
Signature Lemon-Lime Cherry Pistachio Cheesecake blends zesty citrus with sweet cherries and nutty pistachios. Luxurious layers promise a sensational dessert experience that delights sophisticated palates.
Ingredients
Scale
- 3 (8 oz / 227 g) blocks cream cheese, softened
- 1 cup (200 g / 7.1 ounces) granulated sugar
- 3 large eggs
- 6 tbsps (85 g / 3 oz) unsalted butter, melted
- ½ cup (120 ml / 4 fl oz) sour cream
- 1 ½ cups (150 g / 5.3 oz) graham cracker crumbs
- 1 cup (250 ml / 8.5 fl oz) cherry pie filling
- ¼ cup (30 g / 1.1 oz) finely chopped pistachios
- ¼ cup (30 g / 1.1 oz) chopped pistachios
- 2 tbsps all-purpose flour
- 2 tbsps fresh lemon juice
- 1 tbsp fresh lime juice
- 1 tsp lemon zest
- 1 tsp lime zest
- ½ tsp vanilla extract
- ¼ cup (60 g / 2.1 oz) granulated sugar
Instructions
- Crust Preparation: Combine graham cracker crumbs, pistachios, sugar, and melted butter into a cohesive mixture. Press firmly and evenly into a greased 9-inch springform pan, creating a compact base.
- Crust Toasting: Bake the crust at 350F (175C) for 10 minutes until golden, then allow to cool completely, developing a rich, nutty undertone.
- Filling Creation: Blend cream cheese and sugar using an electric mixer until velvety smooth. Integrate eggs one at a time, ensuring complete incorporation and a luxurious texture.
- Flavor Infusion: Gently fold sour cream, flour, lemon and lime juices, citrus zests, and vanilla extract into the mixture, blending until ingredients are perfectly harmonized without overmixing.
- Assembly and Water Bath: Pour the silky filling over the cooled crust, smoothing the surface. Place the springform pan inside a larger roasting pan filled with hot water to create a gentle moisture environment.
- Baking Process: Bake for 60-70 minutes, looking for set edges and a subtle center wobble that indicates perfect doneness. Turn off the oven, leaving the door slightly open to allow gradual cooling and prevent surface cracking.
- Chilling and Setting: Remove from the water bath and refrigerate for a minimum of 4 hours, or preferably overnight, to develop a sublime texture and allow flavors to meld completely.
- Final Presentation: Spread cherry pie filling across the top of the chilled cheesecake. Sprinkle crushed pistachios for a delightful textural contrast and visual elegance.
- Serving: Carefully release the springform pan, slice into refined portions, and serve chilled for an exquisite dessert experience.
Notes
- Prevent Crust Crumbling: Press graham cracker and pistachio mixture firmly and evenly to create a solid, compact base that won’t fall apart when slicing.
- Master Water Bath Technique: Wrap springform pan’s exterior with aluminum foil to prevent water seepage and ensure even, gentle baking without compromising the delicate cheesecake texture.
- Avoid Overmixing Danger: Blend cheesecake filling gently and minimally to prevent incorporating excess air, which causes unwanted cracks and a dense, heavy texture.
- Temperature Control Is Key: Allow cheesecake to cool gradually inside the oven with door slightly open to prevent sudden temperature changes that lead to surface cracking.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 300
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg