Description
Indulge in this vibrant and flavorful cheesecake, featuring the zesty combination of lemon and lime, fresh blueberries, and crunchy pistachios for a delightful dessert experience.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 lime
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup shelled pistachios, chopped
- 1 cup fresh blueberries
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan.
- In a large mixing bowl, beat softened cream cheese until smooth. Add 1/2 cup granulated sugar, vanilla extract, lemon zest, and lime zest, and beat until well combined.
- Add eggs one at a time, beating well after each addition. Stir in sour cream until smooth. Fold in chopped pistachios and gently fold in fresh blueberries.
- Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.
- Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight until fully chilled and set.
Notes
For best flavor, allow the cheesecake to chill overnight. Garnish with additional blueberries and pistachios before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
