Description
Savor the delightful combination of zesty lemon and lime paired with a creamy cheesecake, all atop a crunchy pistachio crust and finished with a luscious cherry topping. Perfect for special occasions or a refreshing dessert!
Ingredients
Scale
For the Crust:
- 1 1/2 cups pistachio nuts, finely chopped
- 1/4 cup sugar
- 1/4 cup butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1/4 cup lime juice
- Zest of 1 lemon
- Zest of 1 lime
For the Cherry Topping:
- 2 cups pitted cherries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the finely chopped pistachio nuts, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, lime juice, lemon zest, and lime zest until fully combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 55-60 minutes, or until the center is almost set. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool completely before removing the sides of the pan.
- In a small saucepan, combine the cherries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and becomes syrupy, about 5-7 minutes. Allow to cool slightly.
- Pour the cherry topping over the cooled cheesecake. Refrigerate for at least 4 hours or overnight before serving.
Notes
- For best results, let the cheesecake chill overnight.
- Serve with whipped cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes