Description

If you’re in search of a delicious, creamy, citrusy and deliciously nutty cheesecake This lemon-lime cherry pistachio cheesecake will be your ideal dessert! This tasty dessert combines the bright lime and lemon and the crunch of pistachios and the sweet, tangy sweetness of cherries to create a delicious and flavorful tasting experience.

Ingredients

For making this delicious Lemon-Lime Pistachio and Cherry Cheesecake, you’ll need:

For the Crust:

1 1/2 cup Graham cracker Crumbs
1 cup sugar
Half cup butter that is not salted Melt it

the Cheesecake Filling:

Three packages (8 one ounce each) cream cheese, softened
1 Cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup fresh lemon juice
1 cup freshly squeezed lime juice
1 tablespoon lemon zest
1 tablespoon lime zest
1 cup chopped Pistachios
1/2 cup chopped cherries

Garnish:

Whip cream
Whole cherries
Chopped pistachios

Possible Substitutions:

Make use of gluten-free crackers like Graham crackers to make a gluten-free pizza crust.
Replace sugar by a sugar substitute to make a version with less sugar.
Swap almonds for pistachios or pecans if you need to.

Instructions

How to Make Lemon-Lime Cherry Pistachio Cheesecake

Take these simple steps to make yourself a delicious and delicious cheesecake:

Step 1: Prepare the Crust

The oven should be preheated to 325 degrees Fahrenheit (163 degC).
In a mixing bowl mix together the crumbs from Graham crackers with sugar and butter that has been melted. Mix until it is well mixed.
Make sure the mixture is evenly distributed across the bottom of the nine-inch pan for springforms.
Bake the cake for about 10 minutes, and then take it out of the oven and allow it to cool.

Step 2: Make the Cheesecake Filling

Large bowl, mix sugar and cream cheese until it is smooth.
Mix in vanilla extract and eggs, one at each Mixing after each addition.
Pour in lemon juice, lime juice, lemon zest, and lime zest. Mix until well-combined.
Gently fold the mixture into chopped cherries and pistachios..

Step 3: Bake the Cheesecake

Spread the cake batter on top of the crust, which has been cooled.
Bake at least about 50 to 60 minutes for 50-60 minutes, and until center is firm, but it still jiggles.
Switch off the oven and place the cheesecake in with the door left open until an hour to avoid cracking.

Step 4: Chill and Garnish

Cool the cheesecake for at minimum four hours (overnight is ideal).
When serving, top the cake with cream whipped or whole cherries, as well as chopped Pistachios.

Notes

Use ingredients at room temperature to make sure you get the consistency of your batter.
Don’t overmix the batter because this could cause air bubbles to form and cracks.
Use a bath in water using a pan of cheesecake in an additional pan that is which is filled up with boiling water. This prevents cracking.