Lemon-Lime Cherry Pistachio Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ For the Crust
01 -
1 ½ cups crushed pistachios
02 -
½ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ For the Cheesecake Filling
04 -
2 (8-ounce) packages cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
Zest of 1 lemon
08 -
Zest of 1 lime
09 -
½ cup fresh lemon juice
10 -
¼ cup fresh lime juice
11 -
1 teaspoon vanilla extract
→ For the Cherry Topping
12 -
2 cups fresh or frozen cherries, pitted
13 -
½ cup granulated sugar
14 -
2 tablespoons cornstarch
15 -
1 tablespoon lemon juice
16 -
1 tablespoon water
# Let's Cook!:
01 -
Preheat oven to 350°F. Mix crushed pistachios, sugar, and melted butter. Press firmly into 9-inch springform pan. Bake 10 minutes and cool.
02 -
Beat cream cheese until smooth. Gradually add sugar. Add eggs one at a time. Stir in lemon and lime zest, juices, and vanilla until smooth.
03 -
Pour filling over cooled crust. Bake 45-50 minutes until center is set but slightly jiggly. Cool in oven with door ajar for 1 hour.
04 -
Combine cherries, sugar, cornstarch, lemon juice, and water in saucepan. Cook over medium heat 5-7 minutes until thickened. Cool slightly.
05 -
Refrigerate cheesecake at least 3 hours or overnight. Top with cherry mixture before serving.
# Cook's Notes:
01 -
Can use fresh or frozen cherries for topping
02 -
Best if chilled overnight before serving
03 -
Gradual cooling prevents surface cracks